Nothing says summer like blueberry pie! I came across this recipe and it sounded just perfect for this week. I was really surprised that this recipe was posted by Crazy for Crust in December. I have to say that I’m not thinking about fruit pie that time of the year. But this recipe uses frozen wild blueberries, which can be found all year around, so you could make it any time that pleased you.
Make sure that you use wild blueberries for this recipe, as they are smaller and work best with the mini muffin cups that form the crust of these cookies. I had hoped to find fresh wild blueberries, and I’m sure I could have if I had explored a bit. I used frozen ones, which seem to be popular because they are used in smoothies. If you do use frozen wild blueberries, make sure you drain them super well. I thawed mine and then let them sit on paper towels for about 15 minutes to be sure they were as well drained as possible.
Pressing the dough up the sides of the mini muffin cups is a bit tedious, but not too bad. This recipe made exactly the right amount of dough for 18 cups and I had exactly the right amount of filling to fill those 18 cups. I can’t say that’s usually the case with me, so it was nice for something to come out so precisely. It doesn’t make too many, which is the only drawback. These are a bit fragile, and mine got a little crumbly on the trip in to work, but they were absolutely delicious anyway!
Blueberry Pie Cookies
1/2 cup butter, room temperature
1/3 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups flour
1 cup wild blueberries, fresh or thawed and drained well
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
2 ounces white chocolate, chopped
1 teaspoon shortening
Preheat oven to 350 degrees. Spray a 24 section mini muffin pan with nonstick cooking spray and dust with flour.
In a large mixer bowl, beat the butter on medium until smooth. Add the powdered sugar and beat on medium again to combine. Add the vanilla and salt and stir to incorporate. With the mixer running on low, gradually add the flour. Mix just until the dough comes together.
Place 1 tablespoon of dough into 18 of the muffin cups. Press the dough into the bottom and up the sides of each cup with lightly floured hands.
Make the filling: drain the blueberries. Place the blueberries in a medium bowl and add the sugar, cornstarch and lemon juice. Gently stir to combine. Divide the filling between the 18 muffin cups.
Bake for 12-15 minutes, until the edges of the cookies are lightly browned. Cool completely before removing from pan. Once cool, remove the cookies from the pan with the help of a small metal spatula.
In a microwave safe bowl, combine the white chocolate and shortening. Microwave in 30 second increments, stirring frequently, until the mixture is smooth. Spoon the white chocolate into a plastic bag, snip off the end of the bag and pipe onto the cooled cookies. Allow the white chocolate to set before serving.