Lemon Blueberry Pie Cookies (Easy Hand Pie Recipe)
Lemon and blueberry go together perfectly for spring desserts.
These lemon blueberry pie cookies are one of those recipes that look a little extra, but are actually really simple once you get going. They’re made with pie dough, filled with a quick blueberry compote, sealed like little hand pies, and finished with a light lemon glaze.
They’re the kind of dessert that feels fun to make, easy to serve, and just different enough from the usual cookies.
Perfect for spring, Easter, baby showers, or honestly just a random baking day at home.
Why You’ll Love These Lemon Blueberry Pie Cookies
Lemon Blueberry Pie Cookies
Equipment
Ingredients
For Pie Cookies:
- 1 package pie dough store-bought or homemade
- 1 cup blueberries fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg for egg wash
For Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest optional
Lemon Sugar Topping:
- 1/2 cup sugar
- 1 teaspoon lemon zest
Instructions
The Blueberry Filling:
- In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat until the berries start to break down (about 5–7 minutes).
- In a small bowl, mix cornstarch and water, then stir it into the blueberry mixture.
- Let it simmer another 1–2 minutes until thickened.
- Remove from heat and let it cool completely.
- Roll out your pie dough on a lightly floured surface.
- Use a round cutter to cut out circles.
- You’ll need two circles per cookie (top and bottom).
- Spoon a small amount of blueberry filling into the center of one circle.
- Top with a second circle.
- Use a sandwich cutter or press the edges with a fork to seal.
- Make sure the edges are sealed well so the filling doesn’t leak.
- Add Egg Wash
- Brush the tops lightly with egg wash.
- You can also add a small slit on top if you want a more “pie” look.
- Preheat oven to 375°F.
- Place cookies on a parchment-lined baking sheet.
- Bake for 15–18 minutes, or until golden brown.
- Let cool completely before glazing.
The Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Spread over cooled pie cookies and top with the lemon sugar topping.
- Let set before serving.
Nutrition
Tips for the Best Pie Cookies
Don’t overfill
A little filling goes a long way or it will leak out.
Seal well
This is the most important step for clean edges.
Let filling cool
Warm filling will make the dough harder to work with.
Use parchment paper
Helps prevent sticking and makes cleanup easier.
Variations You Can Try
Once you make these once, you’ll want to switch it up:
Same method, different filling.
When to Make These
These are perfect for:
They feel a little special, but not complicated.
my baking supplies:
These aren’t meant to be perfect.
Some might leak a little. Some might be slightly uneven. Once you glaze them and put them on a plate, they still look really pretty.
That’s kind of the charm of them.
If you make these lemon blueberry pie cookies, let me know what you think of them!
pin it for later!
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