Lemon Blueberry Pie Cookies made with pie crust, blueberry filling & lemon zest for a tasty & super cute lattice topped mini pie, in cookie form!
These Lemon Blueberry Cookies are perfect for when you’re craving pie but don’t want to spend the time and effort to make one! Blueberry pie filling in the middle of a pie crust cookie, topped with lemon zest & a beautiful lattice crust. These cookies are so adorable and mouth watering good.
Ingredients for Lemon Blueberry Pie Cookies
Pie crust: You need 4 rolls of refrigerated pie crust for the structural base of these cookies.
Pie filling: Use a can of blueberry pie filling for the fruity, juice cookie center.
Lemon zest: Adding lemon zest gives the cookies more incredible flavor.
Egg: Using 1 egg for the egg wash gives the pie crust a nice flaky texture.
Sugar: Sprinkle the top of each cookie with some sugar for a sweet topping.
Tips for making Blueberry Pie Cookies
The full instructions are in the recipe card below, but here are a few tips for getting you started!
- Let the pie crust sit out for a few minutes before unrolling it to prevent it from ripping. (Not too long or it will dry out!)
- When weaving, start with three strips horizonal, then lay vertical strips over and under alternately. Using a small brush or finger to gently press seams ensures the lattice sticks well after baking.
- You’ll need 1 lemon for this recipe! Make sure you have a zester too.
How long are these pie cookies good for?
Store left over cookies in an airtight container, in the fridge, and they will last up to 3-4 days. Freezing these cookies is not recommended, they don’t hold up well when defrosted.
Can you substitute fresh blueberries in this recipe?
Fresh blueberries can be used, but they need to be cooked down with sugar and a thickener like cornstarch first. This creates a similar consistency to canned pie filling, which is essential to prevent soggy cookies.
What role does lemon zest play in the flavor of these cookies?
Lemon zest adds a bright, citrusy note that enhances the sweetness of the blueberry filling. It balances the flavors, giving the cookies a fresh and slightly tangy taste.
What’s the secret to getting a flaky pie crust in cookie form?
Using cold pie crust dough and an egg wash helps create a flaky texture. Chilling the dough before baking also keeps it from getting too soft and ensures crisp, layered cookies.
Which type of sugar is best for sprinkling on top of pie cookies?
Granulated sugar or coarse sparkling sugar works best for sprinkling. These add a slight crunch and a bit of sparkle without melting during baking.
Can I use my own favorite pie dough recipe for this recipe?
If the pie dough recipe you have is similar to the refrigerated store bought dough, then you should be able to use it for this recipe. However, please note that this recipe has only been tested with refrigerated store bought pie crusts and the results may vary depending on your pie crust recipe.
Try some of our other favorite pie inspired cookie recipes here:
- Our Spiced Apple Pie Cookies are made with a homemade filling and wrapped in a flaky pie crust! Handheld pies that are sweet, tasty, and always a hit with anyone who tries them.
- These Lemon Meringue Pie Cookies are a delightful twist on a classic dessert! They’re delightful, delicious treats loaded with lemon flavor. Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream!
- Made with only 4 ingredients, these Strawberry Pie Cookies are so easy to make. They’re delicious and fun treats that come together quick and disappear just as fast!
- Enjoy two of your favorite treats in these bit sized Snickerdoodle Apple Pie Cookie Cups. Full of cinnamon and apple pie filling this dessert is simply incredible!
Lemon Blueberry Pie Cookies made with a fruit blueberry filling, enclosed in a flaky crust, with sweet sugar sprinkled on top! These blueberry pie cookies are simply heavenly.
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