Blueberry Pie Cookies
Embark, on an adventure with these Blueberry Pie Cookies, where the comforting appeal of blueberry pie meets the playful simplicity of cookies. Each morsel presents a symphony of tastes. A buttery, crust embracing a center of tangy blueberries subtly enhanced with hints of cinnamon and a touch of lemon zest. These cookies are more than a delight; they illustrate the magnificence of simplicity and refinement turning ordinary elements into unique moments. Whether shared with loved ones or enjoyed alone they are guaranteed to add a touch of gourmet magic to your kitchen.
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Servings: 15 cookies
Ingredients
For the Blueberry Pie Filling:
- 1 tablespoon butter
- 1 pint about 1 and 1/2 cups fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- A pinch of ground cinnamon
- A pinch of salt
For Blueberry Pie Cookie Assembly:
- Pie crust for a two-crust pie store-bought or your favorite homemade recipe
- 1 large egg
- 1/4 teaspoon water
- Optional: Sanding sugar or granulated sugar for sprinkling on top
Instructions
To make the Blueberry Pie Filling:
- In a saucepan melt butter over medium heat.
- Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon and salt. Mix well.
- Bring the mixture to a boil. Simmer, for about 1 minute until it thickens. Allow it to cool slightly.
To Assemble Blueberry Pie Cookies:
- On a floured surface roll out the pie crust to a thickness of about 1/8 to 1/4 inch.
- Use a cookie cutter (2 1/2 to 3 inches in diameter) to cut out circles of dough.
- Place half of the dough circles on a baking sheet. Lightly brush their edges with water.
- Spoon 1 and 1/2 teaspoons of filling onto each dough circle.
- Top with another dough circle. Press the edges together firmly sealing them by crimping with a fork.
- In a bowl beat an egg with 1/4 teaspoon of water and brush each cookie, with this mixture.
- Optionally you can sprinkle some sugar on top. Make slits in the cookies.
To Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 15 to 20 minutes. Until their crust turns golden brown.
- Transfer them onto a wire rack to cool down.
Notes
If you're a fan of Blueberry Pie Cookies but follow a diet don't worry! You can still indulge in these treats, with a substitution. Swap out the pie crust with your gluten-free pie crust recipe or purchase a pre-made one from your local store. The best part about this recipe is its versatility and the gluten-free version is just as delightful.
When choosing or making your crust look for one that promises a buttery and flaky texture to capture the essence of the original recipe. Remember, baking is, about being adaptable and inclusive. By making this change these Blueberry Pie Cookies will continue to bring joy to everyone, of their dietary restrictions. Because baking should be enjoyed by all!