Blueberry pie cookies are really just mini hand pies, but they are a delicious dessert, regardless.
Course: Dessert
Keyword: blueberry, cookies, pie
Ingredients
1tablespoonbutter
1 1/2cupsfresh blueberries
1/2cupsugar
1tablespooncornstarch
1teaspoonlemon juice
1/4teaspooncinnamon
pinchof salt
2pie crusts
1egg
Instructions
Preheat the oven to 350 degrees, and prepare a couple baking sheets by lining them with parchment paper.
Over medium-high heat, melt the butter in a medium-sized saucepan. Add 1/4 cup water, blueberries, sugar, cornstarch, lemon juice, cinnamon and salt, stirring gently to combine.
Keep the pot on medium-high heat, stirring regularly, until the mixture reaches a very low boil.
Reduce the heat to low and cook for one to two minutes or until the mixture is thickened into a pie-filling consistency and remove it from the heat.
On a floured work surface, roll out the pie dough to about one-quarter-inch thick, and using a three-inch cookie or biscuit cutter (or the mouth of a large glass or mug), cut out as many circles as you can, placing half of them on the prepared baking sheets and reserving the rest. Keep rolling the dough out and cutting until you have used all of it.
Pour a few tablespoons of water in a small dish. Dip your finger in the water and run it around the edge of the dough rounds on the baking sheets to allow you to more easily seal your cookies.
In another small dish, beat the egg along with 1/4 teaspoon of water to make an egg wash.
Place about 1 and 1/2 teaspoons of the blueberry filling in the middle of each dough round, and top them with another, crimping the edges all the way around with a fork for a tight seal.
Cut a small X into the top of each cookie with a sharp knife, and brush each with some egg wash.
Bake for 15 to 20 minutes or until the cookies are golden brown.
Let the cookies cool, and then transfer to them to a sealed container, or serve them warm with ice cream.