Description
Blueberry pie cookies blend classic pie flavors into delightful handheld treats. Buttery pastry wraps sweet blueberry filling, offering a perfect bite-sized dessert experience you’ll savor with pure comfort and joy.
Ingredients
Scale
Main Ingredients:
- 1 pint (about 1 ½ cups) fresh blueberries
- ½ cup granulated sugar
- 1 two-crust pie crust (store-bought or homemade)
Thickening and Flavor Agents:
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 teaspoon lemon juice
- ¼ cup water
- 1 pinch ground cinnamon
- 1 pinch salt
Egg Wash and Topping:
- 1 large egg
- ¼ teaspoon water
- Sanding sugar or granulated sugar for sprinkling (optional)
Instructions
- Create a luxurious blueberry compote by gently melting butter in a saucepan over medium warmth.
- Combine fresh blueberries with water, sugar, cornstarch, lemon juice, cinnamon, and salt, stirring until ingredients integrate seamlessly.
- Allow the mixture to reach a gentle bubbling point, reducing heat and simmering for approximately one minute until the texture transforms into a thick, glossy consistency.
- Let the blueberry filling cool to room temperature, allowing flavors to meld and intensify.
- Dust a clean surface with a light flour coating and roll out pie crust to a delicate 1/8-inch thickness.
- Utilize a circular cutter to transform the pastry into elegant rounds, ensuring you create matching pairs for each prospective cookie.
- Arrange half the pastry rounds on a prepared baking sheet, delicately moistening their edges with water to facilitate secure sealing.
- Carefully deposit a modest dollop of cooled blueberry filling directly in the center of each round, maintaining restraint to prevent overflow.
- Crown each filled round with its matching pastry companion, pressing edges together with precision and using fork tines to create an intricate crimped border.
- Whisk an egg with a splash of water to craft a golden-hued wash, generously brushing each cookie’s surface.
- Optional: Sprinkle a delicate layer of sparkling sugar across the cookie tops for added texture and visual appeal.
- Strategically slice miniature vents across each cookie’s surface to facilitate steam escape during baking.
- Warm the oven to 350°F, positioning the rack in the central position.
- Bake the delicate pastries for 15-20 minutes, watching for a rich, amber-golden transformation.
- Transfer the freshly baked cookies to a cooling rack, allowing them to rest and achieve perfect texture.
Notes
- Prepare a thick, luscious blueberry filling by gently simmering fresh berries with sugar and cornstarch for a concentrated, jammy texture.
- Roll pie crust thin and use precise cutting techniques to create uniform, hand-held pie cookie shapes that seal perfectly.
- Create a golden, crisp exterior by brushing with egg wash and sprinkling sugar for a delightful caramelized finish.
- Cut small steam vents on top to prevent soggy bottoms and ensure a crisp, flaky pastry texture.
- Allow cookies to cool completely on a wire rack to maintain their structural integrity and enhance flavor development.
- Store in an airtight container at room temperature for up to 3 days, keeping their delicate crunch and fruity filling intact.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg