Blueberry Pie Cookies Recipe

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Turn store-bought pie crust into adorable blueberry pie cookies with this easy 5-ingredient recipe! These hand-held treats feature flaky crust, sweet blueberry filling, and pretty lattice tops - all the charm of homemade pie with less effort.

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Servings: 14

Calories: 231 kcal

Course: Baked Goods

Cuisine: American

Ingredients

4 pie crust premade
1 can blueberry pie filling 21 ounces
1 lemon the zest of one
1 egg
2 teaspoons white sanding sugar

Instructions

Cup of Yum

Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Roll the pie crust out on a flat, clean surface, and use a 2-inch cookie cutter to cut circles out of two of the rolls.
Add the cutout cookies to the baking sheet. Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie. Leave a tiny bit of pie crust around the blueberry filling. Sprinkle a little lemon zest on top of the blueberry filling on each cookie.
Unroll the last two pie crusts and use a pizza cutter or knife to make small strips. Add the egg to a small bowl and stir. Brush the beaten egg around the cut cookies' edge, ensuring there's no blueberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg-washed sides. Do this step carefully so the strips don't break.
Once all the strips are placed correctly, use the same cookie cutter and place it over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips), and then sprinkle with the sanding sugar.
Bake in the oven for 20-25 minutes or until the tops are golden brown. Let cool completely, and then serve and enjoy!

Notes

Let your pie crust sit for 5-10 minutes before starting. Don't leave it out too long, or it will become too soft to work with.
If you don't have a cookie cutter, you can use a drinking glass to make a mason jar lid—just make sure it's about 2 inches in diameter.
When adding the blueberry filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
Create a little "wall" of crust around the edges - this helps keep the filling contained.
For the lattice top, I find it easier to make all my strips before weaving them.
Work quickly when making the lattice—the warmer the dough gets, the harder it is to work with.
Let your pie crust sit for 5-10 minutes before starting. Don't leave it out too long, or it will become too soft to work with.
If you don't have a cookie cutter, you can use a drinking glass to make a mason jar lid—just make sure it's about 2 inches in diameter.
When adding the blueberry filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
Create a little "wall" of crust around the edges - this helps keep the filling contained.
For the lattice top, I find it easier to make all my strips before weaving them.
Work quickly when making the lattice—the warmer the dough gets, the harder it is to work with.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.001g (0%) Cholesterol 12mg (4%) Sodium 203mg (8%) Potassium 62mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 19IU (0%) Vitamin C 4mg (4%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories	231kcal	12%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.001g	0%
Cholesterol	12mg	4%
Sodium	203mg	8%
Potassium	62mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	19IU	0%
Vitamin C	4mg	4%
Calcium	13mg	1%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.