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Blueberry Pie Cookies
Enjoy the taste of a delicious blueberry pie, but in bite-sized form!
Ingredients
Blueberry Filling
- 1 cup frozen or fresh blueberries
- 1/4 cup sugar
- 3 tbsp fresh lemon juice
- 1 tsp cornstarch
Pie Crust
- 1 1/2 cup flour
- 3/4 cup unsalted butter cold and cut into cubes
- 1/2 tsp salt
- 5 tbsp water
Topping for Cookies
- 1 egg
- 1 tsp heavy cream or milk
- coarse sugar to sprinkle
Instructions
Blueberry Filling
- In a small saucepan set over medium high heat, combine the blueberries, lemon juice, sugar, and cornstarch. Heat until the mixture begins to simmer
- Once simmering, stir constantly and mash the berries lightly, making sure the mixture doesn't boil too vigorously
- Continue simmering, stirring, and mashing the berries for 5 minutes until the mixture matches the thickness of pudding
- Once the mixture is thickened, remove the blueberry jam from the heat and allow it to cool slightly before transferring it to a bowl. Place the bowl in the fridge to chill completely before filling the cookies
Pie Dough
- In the bowl of a food processor, add flour and salt to combine. Then add in cubed butter
- Drizzle in the water and pulse until the mixture starts to form a ball around the food processor blade
- Dump the pie dough onto a piece of plastic wrap once mixed
- Gently form the dough into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough
- Wrap tightly in the plastic and chill in the fridge for at least one hour
Form and assemble the cookies
- After chilling, remove the pie dough from the fridge and place on a lightly floured work surface. Grab a rolling pin and dust with flour
- Roll the pie dough out until it is about ⅛" thick. It can be a little over, just keep it thinner than ¼"
- Use a 2" circle cutter to cut out the pie dough discs and transfer to sheet pan. Collect any remaining scraps, pat together, and wrap in plastic to return to the fridge
- In the meantime, combine the egg and heavy cream in a small dish and whisk until combined. Set aside in the fridge until ready to use
- Lay about 12-15 pie dough cutouts on your prepared cookie sheet, allowing about 2" in between each disc
- Place 1/2 teaspoon of blueberry pie filling into the center of each cookie disc
- Brush a little egg wash around the edge of the pie crust
- Grab another dough cutout and place it on top of the blueberry jam. Lightly press the edges around the filling to glue them together, then grab a fork and crimp the edges closed
- Pop the pan in the freezer and freeze until firm for about 15 minutes
- Preheat the oven to 400°F and repeat the entire process of creating the cookie discs and filling them with blueberry pie filling with the remaining dough in the fridge
Baking
- Once the cookies have firmed up in the freezer, give them a brush with the egg wash
- Use a thin knife to cut 4 slits in the top of each cookie
- Sprinkle the cookies with the turbinado sugar and bake at 400F for about 15-18 minutes until golden brown and puffed
- Remove the cookies from the oven and when the cookies are cool enough to handle, transfer them to a cooling rack
