Easy Blueberry Pie Cookie Recipe: A Summer Treat Anytime
Fresh blueberries are a summer staple, and this blueberry pie cookie recipe let’s you enjoy the taste of blueberries all year round. Much easier than trying to make a regular blueberry pie, these cookies are smaller handheld versions that are great for a picnic. And even better, these cookies take advantage of store bought pie crust, so you don’t have to worry about making it from scratch. Here’s a look at how easy it is to make these cookies.
About Blueberry Pie Cookie Recipe
Did I mention how easy this recipe is? Making the lattice topping may take a little extra time, but it’s the secret to making these cookies extra special. Using a premade pie crust like the rolled-up Pillsbury Pie Crusts let’s you focus on assembling the cookie without the pie crust falling apart on you.
Another shortcut with this blueberry pie cookie recipe is the use of blueberry pie filling. You can make your own filling with fresh blueberries if you want, but going with the premade filling is so easy. Plus, I find that the consistency is perfect for the cookies. You don’t have to worry about having excess moisture in the cookies.
Tips for Success
I have a couple of quick tips to help make it easier as you make these blueberry pie cookies. Let’s start with the pie crust. Let the refrigerated pie crust sit at room temperature for a few minutes before unrolling it. This prevents the crust from cracking as you unroll it. But don’t leave it out for too long as it will dry out on you.
The key to getting the top lattice strips to stick to the bottom crust of the cookie is twofold. First, make sure that it’s pie crust attaching to pie crust and you don’t have any blueberry filling in the way. Second, use an egg wash as the glue to help the layers bind together.
If you don’t have sanding sugar on hand, you can use granulated sugar instead. The sanding sugar is used just to add a little sparkle to the top, so you can skip it too if you want. Or, add a colored sanding sugar if you wanted a red and blue theme for 4th of July let’s say.
Step by Step With Photos
Start by removing 2 of the premade pie crusts from the refrigerator. I like to get the bottoms done, and then pull the pie crust that I need for the lattice instead of pulling all of the pie crust out of the refrigerator at the same time. That way the lattice won’t dry out as I’m working on the bottoms.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Roll out the pie crust and use a circular cookie cutter to cut out the bottoms for the cookies. Place them on a parchment lined baking sheet.
Top each pie crust with about a tablespoon of blueberry pie filling. Make sure not to go all the way to the edge of the circle. Leave a border.
Roll out the remaining pie crusts and use a knife, or a pizza cutter, to cut the pie crust into strips. Then place the egg in a small bowl and use a fork to beat it so that it can be used for an egg wash.
Sprinkle the top of the blueberry filling with lemon zest. Brush the beaten egg on the pie crust edges where there is no blueberry filling.
Place the pie crust strips on top of each cookie in a lattice pattern. Gently press the edges so that the lattice top sticks to the bottom pie crust.
Place the cookie cutter on top of each cookie to trim the lattice.
Brush the egg on the lattice strips and then sprinkle with the sanding sugar.
Place the baking sheet in the oven and bake for 20-25 minutes. The cookies with be golden brown. Let them cool before serving, or storing in an airtight container in the refrigerator for 3-4 days. This blueberry pie cookie recipe also works well for freezing. Freeze the baked and cooled cookies in an airtight container, or Ziploc bag, for up to 2 months. Thaw in the refrigerator overnight.
I hope you enjoy making this blueberry pie cookie recipe. You really can’t go wrong serving individual servings of blueberry pie that you can hold in your hand. Whether you call them cookies or hand pies, these handheld treats are perfect to bring to the beach, on a picnic, or to serve at a cookout. A refreshing dessert for the summer, or to make year round when you’re craving blueberries but don’t have a need for blueberry pie. These individual blueberry pie cookies let you enjoy a little “slice” anytime you want.
Want another dessert that you can make with blueberries? Give these Fruit Kabobs a try. A super easy no-bake dessert that is perfect for the summer. You may also want to try these Blueberry Cheesecake Muffins.
If you try this Blueberry Pie Cookie Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
Lemon Blueberry Pie Cookies
Equipment
- Measuring spoon
- Parchment Paper
- Baking Sheet
- Rolling Pin
Ingredients
- 4 rolls store bought refrigerated pie crust
- 21 ounce can of blueberry pie filling
- 1 lemon for zesting
- 1 egg
- 2 teaspoons white sanding sugar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350° Fahrenheit.
- Roll the pie crust out on a flat clean surface and use a cookie cutter to cut circles out of 2 of the pie crust rolls.
- Place the cut-out cookies on the baking sheet. Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie. Don't go all the way to the edge, leave a bit of pie crust edge around the blueberry filling. Sprinkle a little bit of lemon zest on top of the blueberry filling for each cookie.
- Unroll the last two pie crusts and use a pizza cutter or knife to cut the crusts into thin strips.
- In a small bowl add the egg and stir. Brush the beaten egg around the edge of the cut cookies making sure there’s no blueberry filling on the edges.
- Take the pie crust strips and make a lattice pattern on each cookie, pressing the edges down on the egg washed sides of the bottom crust. Do this step carefully so the strips don’t break.
- Once you have all the strips placed correctly use the cookie cutter and place it over the cookies so the edges come clean from the lattice.
- Brush the beaten egg over the top of each cookie. You just want to brush the pie crust strips and not the blueberry, then sprinkle with the sanding sugar.
- Bake in the oven for 20-25 minutes or until the tops are golden brown. Let cool completely and then serve.
Notes
- Store in an airtight container in the fridge for 3-4 days.
- The sanding sugar is just for decoration, you can skip it if you’d like. Or, use granulated sugar if you don’t have sanding sugar.
- Let the pie crust sit out for a few minutes before unrolling it. This prevents it from ripping.
- Don’t let the pie crust sit out for too long or it will be too dry and hard to make the lattice with the strips.
- If you don’t have a round cookie cutter, use a cup instead.
Follow me on Pinterest for more fun and easy cookie recipes to make for any occasion. And if you try this recipe, be sure to leave a comment and let me know how it went.
- Easy Pecan Desserts for Thanksgiving (That Are Not Pie) - November 18, 2025
- Rice Krispie Santa Hats Recipe: Cute, Easy Christmas Treat - November 16, 2025
- Fun Rudolph Chocolate Covered Marshmallow Candy Recipe - November 14, 2025
