Lemon Blueberry Pie Cookies made with refrigerated pie crust, blueberry pie filling, and bright lemon zest for a tasty, super-cute lattice-topped mini pie in cookie form.
These Lemon Blueberry Pie Cookies are perfect when you want pie flavor without the work of a full pie. Each bite delivers a buttery, flaky crust, a sweet-tart blueberry center, and a hint of lemon that brightens the whole cookie. The mini lattice top makes them charming for parties, bake sales, or an everyday dessert.
Ingredients for Lemon Blueberry Pie Cookies
Pie crust: Four rolls of refrigerated pie crust (two 7-oz boxes) provide the sturdy, flaky base.
Pie filling: One 21-oz can of blueberry pie filling creates the juicy center that holds up during baking.
Lemon zest: One tablespoon of lemon zest (from one lemon) adds a bright, citrusy accent.
Egg: One egg, beaten, used as an egg wash to seal and brown the crust.
Sugar: Two teaspoons of granulated or coarse sparkling sugar to sprinkle on top for sparkle and slight crunch (optional).
Tips for making Lemon Blueberry Pie Cookies
Follow these practical tips to get consistent results and keep the cookies flaky and pretty.
- Keep crust cool but workable. Let refrigerated pie crust sit at room temperature just a few minutes to unroll without tearing. Avoid leaving it out long enough to dry.
- Weave the lattice carefully. Cut thin strips from the last two crusts, lay three horizontal strips first, then weave vertical strips over and under. Gently press seams so the lattice adheres to the rim.
- Use a clean edge. After placing the lattice, press a cookie cutter over the top to trim any uneven edges for a tidy finish.
- Protect the filling. Keep blueberry filling away from the very edge before brushing the egg wash so the wash seals the crust properly.
How long do Lemon Blueberry Pie Cookies last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended because the texture of the crust and filling can be compromised after thawing.
Lemon Blueberry Pie Cookie Recipe
Ingredients
- 4 rolls refrigerated pie crust (two 7-oz boxes)
- 21 oz blueberry pie filling
- 1 TBSP lemon zest (from one lemon)
- 1 egg
- 2 tsp sugar (optional, granulated or coarse)
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Roll the pie crust on a clean countertop. Use a 2–3″ cookie cutter to cut circles from two crust rolls. Place 12 circles on the prepared baking sheet.
- Spoon 1–2 tablespoons of blueberry pie filling into the center of each circle, leaving a rim of crust around the edge. Sprinkle a pinch of lemon zest over the filling on each cookie.
- Unroll the remaining two crusts and cut thin strips with a pizza cutter or knife. Beat the egg in a small bowl. Brush egg wash around the rim of each circle, avoiding the filling. Weave the strips into a lattice and gently press the edges to adhere to the egg-washed rim.
- After placing the lattice, press the cookie cutter over each cookie to trim the edges cleanly. Brush the lattice lightly with egg wash (avoid contacting the filling), then sprinkle with sugar if desired.
- Bake at 350°F for 20–25 minutes or until the tops are golden brown. Allow cookies to cool before serving.
Notes
Nutrition
| Carbohydrates: 50 g
| Protein: 4 g
| Fat: 15 g
Can you substitute fresh blueberries?
Yes. Fresh blueberries can be used if you first cook them down with sugar and a thickener such as cornstarch until the mixture resembles canned pie filling. That thicker consistency prevents a soggy crust and keeps the cookies intact while baking.
What does the lemon zest do?
Lemon zest brings a bright, citrusy note that complements and balances the sweetness of the blueberry filling. It adds freshness and a subtle tang that elevates the overall flavor profile.
How to achieve a flaky crust in cookie form
Start with cold pie crust dough and use an egg wash to promote browning and sealing. Keeping the dough slightly chilled before baking helps the layers remain distinct and produce a crisp, flaky texture.
Which sugar is best for topping?
Granulated sugar or coarse sparkling sugar is ideal for sprinkling on top. Both give a pleasant crunch and sparkle without melting away during baking.
Can I use homemade pie dough?
You can use your own pie dough if its texture and handling are similar to store-bought refrigerated crusts. This recipe has been tested with refrigerated crusts, so results may vary with different homemade dough recipes.
More pie-inspired cookie ideas
- Spiced apple pie cookies with homemade apple filling wrapped in flaky crust make a comforting fall treat.
- Lemon meringue pie cookies offer a tart lemon base topped with a gooey meringue finish for a classic flavor twist.
- Simple strawberry pie cookies with a few ingredients give bright fruit flavor in a handheld format.
- Snickerdoodle apple pie cookie cups combine cinnamon-sugar snickerdoodle dough with apple pie filling for bite-size indulgence.
Lemon Blueberry Pie Cookies are a delightful handheld dessert: fruit blueberry filling enclosed in a flaky crust with a sprinkle of sugar and a pop of lemon zest. These blueberry pie cookies are simple to make, visually appealing, and perfect whenever you crave pie in a smaller, faster format.