If you like blueberry pie but don’t want to buy a pie and slice it, these blueberry pie cookies are perfect!
Even when berries aren’t in season, this recipe works great with frozen berries. You just have to put a little bit more sugar inside of it in order to sweeten it up.
Before you even do the blueberry sauce, let’s not forget that flaky, buttery pie crust!
The key to a flaky, buttery crust is all in the coldness of your butter and water. You also want to make sure you don’t work the dough too hard, or else the flour will start to puff up more than what you want it to.
If you don’t have a pastry dough cutter, you can always use a spatula (like I did!) to chop it up. Otherwise, you can break the butter pieces apart with your fingers, but make sure you don’t heat it up too much! If you do, set it in the freezer to get it cold again, then continue working.
You want your butter to be chopped to a size of a pea, so chop, chop, chop!
When you finally form it into a dough ball, wrap it up and pop that baby in the fridge for at least an hour (though overnight would be best!)
While that’s chilling, it’s time to prep the blueberries!
As the sugar melts on the blueberries, it turns into this beautiful maroon color that I absolutely love. The sugar also takes on the blueberry flavor, which really enhances the sauce, overall.
Once you’ve prepped everything together (I used a 3″ cookie cutter to make the circles!) and baked, remember to let the pie ventilate with holes on the top… Otherwise it’ll pop!
Enjoy! <3 (I know your friends and family will love this Blueberry Pie Cookie recipe!)
- 2½ c flour
- 6 T sugar
- 1 tsp salt
- 1½ c (2½ sticks) cold, unsalted butter
- ~1/2 c ice water
- ½ c blueberries, fresh or frozen
- ½ c sugar
- 1 T lemon juice
- ¼ c flour
- 1 egg + 1 T water, beaten together (opt)
- Granulated or Crystal Sugar (opt)
- Mix flour, sugar, and salt together in a mixing bowl.
- Chop butter into cubes, then add in flour mix. With a pastry dough cutter, spatula, or hands, break dough until it is pea-sized.
- Add little droplets of water in dough and mix with a fork. Mix dough until it sticks to self, and roll into a ball.
- Cover with saran wrap and store in fridge for at least 1 hour, preferably overnight.
- Add blueberries, sugar, and lemon juice over medium heat in a saucepan.
- Stir until sugar has melted, then add flour. Mix until everything is incorporated.
- Set aside for later.
- Preheat oven to 350F.
- Flour workstation and rolling pin and roll out pie dough to ⅛" thickness.
- With a cookie cutter, cut out an even number of crusts.
- Line a baking sheet with parchment paper (or butter it) and set pie crust on it.
- Spoon ½ T blueberries and sauce on pie crust and cover with another pie crust.
- Crimp cookie with a fork or with hand. Cut slits on top for dough to breathe.
- Brush on egg wash and/or sprinkle sugar on top (opt).
- Bake for 30-45min, or until top is slightly browned.
- Let cool and serve. Enjoy!
If your sauce is too thin, the blueberry sauce will bleed through the crust, so watch out! (If it does, don't fret... It'll look a little ugly, but still taste delicious, nonetheless!)
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