Blueberry Pie Cookies

 

This super easy recipe for Blueberry Pie Cookies is just perfect to bring to a tailgate party…. easy to make.. easy to tote.   Bring them to a food day at work.. or just a treat for the family… they will be a hit.. guaranteed!

TIPS

I used blueberry pie filing.. you can use any kind of pie filling you prefer.

I used my biscuit cutter to make the circles…. Each circle takes a heaping teaspoon (measuring teaspoon of pie filling.. much more than that. And they will leak during baking.

One double crust Pillsberry Pie Crust package mades 12-14 little pie cookies (14 if you re-roll the scraps).

I used only about 1/3 of a can of pie filling.. so plan accordingly.. either use the leftovers for another recipe of make sure you buy 3-4 packages of pie crust.

I use Demerara sugar on top of these… they are a larger crystal sugar and give the tops a great sweet crunch… you can find it in almost all supermarkets in the baking section by the sugars.

The parchment paper makes it super easy to remove them from the pan and makes clean up a snap.

These were so good .. and so easy!

Recipe:  Blueberry Pie Cookies

All you need:

3 Pillsbury Ready Pie Crusts *See TIPS

1 can Blueberry Pie Filling

A little flour for dusting the work surface

Water

1 egg, beaten

Demerara sugar for sprinkling

All you have to do:

Pre-heat the oven to 350 degrees F

Line a baking sheet with parchment paper and set aside.

Lightly flour a work surface.  Unroll the pie crusts and cut them into about 2 ½ circles using a biscuit cutter.   Work with one at a time.

Brush the edge with water.  Drop a heaping teaspoon of pie filling in the center.

Place another circle on top and crimp the edges with your finger.  Place the cookie on the parchment paper.  Repeat for the rest of the circles.

Cut a X in the middle (top only) of each cookie.  Brush with beaten egg and sprinkle with the Demerara sugar.

Bake for 12-15 minutes until golden. (Mine took 15 minutes, but I checked them at 12 and kept checking).

Cool and serve.