Three round blueberry pie cookies with crimped edges and blueberry filling are on a parchment-lined baking sheet. Two are fully visible, and one is partially shown.

If you love the taste of homemade pie but want a bite-sized treat that’s easier to make and share, these Blueberry Pie Cookies are just the thing. Smaller than a traditional hand pie these little treats are so easy to nibble on! Made with store-bought pie dough and a generous spoonful of blueberry preserves, these little hand pies bake up golden and flaky with a sweet, fruity center. Brushed with melted butter and sprinkled with sugar, they taste just like a slice of blueberry pie—but in cookie form! Perfect for summer picnics, afternoon tea, or an easy dessert.

Other fruity delights include these raspberry danish made with puff pastry. Either recipe can be made with your favorite preserved.

Reasons to Love This Recipe

Easy Ingredients: You only need four basic ingredients and minimal prep time.
Shortcut-Friendly: Uses store-bought pie dough, making it perfect for beginner bakers or busy home cooks.
Portable and Shareable: These mini pie cookies are great for potlucks, lunch boxes, and on-the-go snacking.
Classic Flavor: All the taste of blueberry pie without having to make a full crust from scratch.

Ingredients for Blueberry Pie Cookies

A wooden cutting board with rolled pie crusts, a bowl of butter, a bowl of sugar, and a bowl of blueberry preserves on a marble countertop.

Step-by-Step Directions

Four-step process of making blueberry pie cookies: cutting dough circles, adding fruit filling, sealing with a top layer, and slitting the tops before baking, all on parchment-lined baking sheets.

A baking tray lined with parchment paper holds twelve round mini pies with slotted tops; a bowl of blueberries is placed nearby. A baking tray lined with parchment paper holds twelve round mini pies with slotted tops; a bowl of blueberries is placed nearby.

FAQs: Making Blueberry Pie Cookies

Can I use store brand pie crust for this recipe, or do I need a certain type? You can use any refrigerated pie crust that you like using. If the kind you find is 15 ounce (such as Great Value brand), that will work just as well as a 14 ounce box of refrigerated pie crust.
Can I use the pie dough scraps to make more mini pies? Absolutely! Please just note that you will need more than 1 cup of preserves if you’re making pie cookies with the pie dough scraps, as well.
Can I swap out the blueberry preserves for another fruit? Yes! They won’t be blueberry pie cookies anymore, but feel free to use any flavor preserves in the place of the blueberry preserves.
Can I ice these with a simple icing? Of course! Feel free to top with a simple vanilla icing; 1 cup powdered sugar, 1-2 tablespoons milk, and 1 teaspoon of vanilla makes a great icing to use for this cookie.

How to Store the Cookies

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Extend freshness by storing in the fridge for up to 5 days. Reheat gently in a toaster oven to crisp up.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Best enjoyed within 1 month. Reheat from frozen at 350°F for 8–10 minutes.