Lemon Blueberry Pie Cookies
Lemon Blueberry Pie Cookies with a blueberry pie filling in the middle of a pie crust cookie with lemon zest and a beautiful lattice crust on top.
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.
Tried this recipe?Let us know how it was!