Blueberry Pie Cookies Recipes

BLUEBERRY PIE COOKIES

Steps:

• Preheat oven to 350°F. Spray mini muffin pans with nonstick spray.
• Beat butter in the bowl until smooth, then add in powdered sugar and fully incorporate.
• Add in vanilla and salt and then slowly mix in flour. Beat until batter forms.
• Drop 1 tablespoon balls of cookie dough into each of the mini cupcake form. Using your fingers, press the dough up the sides of the pan as evenly as possible.
• In a separate bowl, toss the blueberries with the sugar, cornstarch, and lemon juice. Evenly spoon the blueberries into each muffin, adding just a tad bit of the liquid that collects in the bottom of the bowl.
• Bake for about 15-20 minutes, or until the sides start to get golden in color. It took even a little longer for me. At the 15min mark, just be sure to keep an eye on them.
• Cool completely before removing from pan.
• Prepare the drizzle, stir white chocolate chips and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30 second increments, until melted and smooth. Don't heat this mixture up to quick! Your chocolate could seize.
• Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
• These will last about 3 days stored in an airtight container.

BLUEBERRY PIE COOKIES

Steps:

• Thaw pie crust according to the directions on the package.
• Preheat oven to 400F.
• In a saucepan, combine the butter, lemon juice and zest, sugar and fresh blueberries and cook over medium heat for 2 minutes. Add the all purpose flour and mix and cook for 2 minutes. Remove from heat and set aside.
• Roll out two pie crusts on a lightly floured surface. Use a cookie cutter to cut out 24 circles.
• Place 12 pie crust circles on a parchment-lined cookie sheet. Spoon 1/2 tablespoon of blueberry pie filling into the center of each cookie. Place the other 12 pie crust circles on top of the blueberry topped bottoms.
• Seal the edges with a fork. Cut 3 to 4 small slits in the top of each cookie. Brush with egg wash and sprinkle with coarse sugar.
• Bake for 15 minutes, or until the blueberry filling is bubbly and the cookies have browned. Cool on a wire rack.

BLUEBERRY PIE COOKIES

Steps:

• Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
• Bring to a gently boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick). Set aside to cool slightly.
• Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
• Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
• Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
• Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
• Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
• Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
• Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.

CLASSIC BLUEBERRY PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

BLUEBERRY PIE COOKIES

Steps:

• Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Beat butter until it's smooth, then beat in powdered sugar. Beat in vanilla and salt and then slowly mix in flour. Beat until batter forms.
• Drop 1 tablespoon balls of cookie dough into each mini muffin pan cavity. Press it up the sides of the pan, creating a crust.
• Drain blueberries well. Toss with sugar, cornstarch, and lemon juice. Evenly divide between the cookies, adding some of the liquid that collects in the bottom of the berry bowl but not too much.
• Bake for 12-15 minutes, or until the sides start to get golden in color. Cool completely before removing from pan.
• To top: stir white chocolate chips and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30 second increments, until melted and smooth. Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
• Store in an airtight container for up to 3 days.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.