Happy Blueberry Pie Day! Yes, that’s really a thing and it’s a good thing for you because I churned out these amazing Blueberry Pie Cookies to celebrate!
If you’ve been around the blog long enough, you’ll know I’m not huge into baking. Or sweets, really. My dishes are more on the savory side, but I occasionally delve into the baking realm. (Like when I made this cake for my birthday.)
Anyway, my timing for making these blueberry pie cookies ended up being perfect because I brought them into Sully’s daycare for the teachers on Monday and didn’t even know it was Teacher Appreciation Week! It made me look like I had my life together.
I got the inspiration for these cookies from Debbie at her blog One Little Project. They’re so cute, aren’t they? And it is a great recipe to get the kids in the kitchen. The dough is pre-made pie crust so they just have to cut out shapes using a cookie cutter. Some simple assembly and then they’re ready to have the edges crimped with a fork (another fun, easy job for the kids).
Have I told you how much I love blueberries? They are one of my favorite fruits. I love them in muffins, on oatmeal, in smoothies, or just plain. We took Sully blueberry picking for the first time last year and I’m pretty sure that’s where he learned how much he loved them too. I think he ate 10 times as many as were left in his bucket.
You could use any flavor pie filling for these of course. I think I’d like to try them with strawberry next time. Ooh! Hot out of the oven with ice cream! It would be like strawberry shortcake!
Comment below and let me know how these blueberry pie cookies turned out for you. Or if you tried a different filling! Take a pic and tag me on Instagram @dredgeanddrizzle. I would love to see! Want to save this for later? Pin it!
Blueberry Pie Cookies
For the Cookies
- 4 9" frozen pie crusts I used Pillsbury
- 1 can blueberry pie filling
- 1 egg beaten
For the Glaze
- 3/4 cup powdered sugar
- 2 tablespoons milk
Preheat oven to 375ºF.
Allow the pie crusts to thaw slightly. Use a cookie cutter to cut out as many shapes as possible. Roll out leftover crust to cut out more shapes.
Place cookies on cookie sheet. Spoon small amount of pie filling into the center of the cookie. Brush around the filling with the egg wash. Carefully place cookie over the top.
Press around the edges of the cookie with a fork to seal and lightly brush the top with more egg wash.
Bake for 15 minutes.
Remove cookies from the oven and allow to cool slightly on cooling rack.
Mix the powdered sugar and milk in a small bowl. Drizzle over the top of the cookies.