Description
These Blueberry Pie Cookies are a delightful twist on classic hand pies. With a flaky crust and sweet blueberry filling, these fruit-filled cookies are a perfect treat for any occasion.
Ingredients
Scale
For the Cookies:
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 egg (beaten, for egg wash)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Crust: Roll out the pie crust on a lightly floured surface and cut into circles. Place half the circles on the baking sheet.
- Add Filling: Spoon blueberry pie filling onto each circle. Top with the remaining circles and seal the edges.
- Bake: Brush with egg wash, sprinkle with sugar-cinnamon mixture, and bake for 15–18 minutes.
- Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract.
- Glaze and Serve: Drizzle glaze over cooled cookies and let set before enjoying.
Notes
- You can use store-bought blueberry preserves instead of pie filling for smaller cookies.
- Add lemon zest to the glaze for a citrusy kick.
- Best served fresh but can be stored for up to 2 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
