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Blueberry Pie Cookies

Dive into bite-sized heaven with these Blueberry Pie Cookies, oozing with fresh blueberries, buttery pie crust, and a sprinkle of sugar. It’s pie and cookie all in one!

If there’s one thing I remember from my childhood summer vacations, it’s mom’s blueberry pie. The way our kitchen smelled of sweet, simmering blueberries was undeniably mesmerizing. Years passed, and as I moved to a bustling city, away from those relaxed summer afternoons, I found myself yearning for that nostalgia. One day, amidst the daily rush, a thought struck me – why not encapsulate that aroma, taste, and nostalgia in something bite-sized, something I can grab ‘n go? The result? These mini-wonders: Blueberry Pie Cookies! Now every time I take a bite, it’s like a mini-journey back to those lazy, sunny days.

If by some miracle you have leftovers, place these tiny treasures in an airtight container. They’ll be good for 3-4 days at room temperature. You can also freeze them, ensuring they’re layered between parchment paper. Just defrost at room temperature when the craving strikes.

Blueberries not your jam (pun intended)? Swap them out for raspberries or cherries. Feeling tropical? Pineapple or mango fillings would be divine! If you’re avoiding sugar, honey or agave syrup can be a sweet substitute. And for my gluten-sensitive pals, opt for a gluten-free pie crust. The world is your oyster, or in this case, your cookie!


For the Blueberry Pie Filling:

1 tablespoon butter
1 pint fresh blueberries approximately 1 1/2 cups
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

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For the Cookie Assembly:

Prepared pie crust sufficient for a two-crust pie either commercially procured or prepared using a preferred homemade recipe
1 large egg
1/4 teaspoon water
Optional: Sanding sugar or granulated sugar for surface garnish


Preparation of the Blueberry Pie Filling:

In a saucepan, melt the butter over medium heat.
Incorporate the blueberries, water, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Stir until well combined.
Elevate to a moderate boil using medium to medium-high heat settings. Following this, reduce the heat and allow the mixture to simmer for approximately one minute, or until the consistency is notably thick.
Remove from heat and allow it to cool for a brief period.

Procedure for Cookie Assembly:

On a floured surface, roll out the prepared pie crust to a thickness between 1/8 and 1/4 inch. Utilize a round cutter, measuring 2.5 to 3 inches, to excise as many circular segments as the dough allows (taking into account that two segments are required for one cookie).
Relocate half of the excised rounds to a baking sheet. Lightly moisten their perimeters with water to aid in sealing post filling.
Carefully place approximately 1 and 1/2 teaspoons of the blueberry filling at the center of each round, ensuring not to overextend the capacity. Overlay each with one of the reserved rounds. Seal the edges by applying pressure with a fingertip, followed by crimping with the tines of a fork for added security.
For the egg wash, whisk together the egg and the 1/4 teaspoon of water.
Generously brush the surface of each assembled cookie with the prepared egg wash to ensure an even hue post baking. If desired, garnish the surface with either sanding sugar or granulated sugar.
With precision, make incisions atop each cookie using a sharp knife.

Baking Process:

Bake in a preheated oven set at 350℉ for a duration of 15 to 20 minutes, or until the crust adopts a golden-brown appearance.
Upon completion, transfer the cookies to a cooling rack and allow them to come to room temperature.

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