These Blackberry Pie Cookies are buttery, delicious and a fun modern twist on a classic pie that makes them fun to serve and share with loved ones.
Hey Bookie Club! Start your ovens!
This isn’t a regular book club, you know! Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book. This months’ book was ‘Lessons in Chemistry by Bonnie
Garmus‘! Hopefully, it’s Elizabeth Zott approved! Now, let’s begin shall we?
A ‘Lessons in Chemistry’ Themed Recipe
This Lessons in Chemistry website which features recipes inspired from the book! I decided to take her Block Party Blackberry Pie recipe and make it into a “cookie” to fit the theme of this book club with a little modern twist. This makes such a shareable dessert that (dare I say..) it’s SO much easier (and cuter) to serve up than a traditional pie. Grab and go desserts are where it’s at!
How to Make Pie Cookies
These little mini pies are so darn adorable – aren’t they?! If you have a cookie or biscuit cutter and a rolling pin, you’ll be able to make them. Here are the steps:
- With the pie dough rolled out, on half of the dough cut the dough into rounds like you would cookies, and strips for the lattice tops on the other half (I use a pizza cutter to cut the strips).
- Place a dollop of filling into the centre of each “cookie” round.
- Using the strips of dough (cut to size for the rounds), weave the top like you would a traditional pie.
- Crimp the edges with a fork.
- Brush with egg wash and sprinkle with coarse sugar before baking!
Voilà! The cutest mini pie cookies you’ve ever seen. Be warned, these will go quickly!
Filling Variations for Hand Pies
This recipe is very adaptable when it comes to the filling. Sub the blackberry filling for any other fruit pie filling (you can sub blackberries for another berry in this recipe); even my Apple Pie filling would work. Serve with a little ice cream to take it to the next level. These would be so cute dropped off on your neighbour’s door or tucked into a school lunch for a sweet treat!
Blackberry Pie Cookies
Blackberry Pie Cookies
These Blackberry Pie Cookies are buttery, delicious and a fun spin on a classic pie. This recipe is inspired by the book 'Lessons in Chemistry' and uses recipes inspired from the novel by Ruined Table.
Ingredients
For the Pie Dough
- 2 ⅓ cups all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 ¼ teaspoons salt
- ¾ pound (3 sticks) unsalted butter, cold
- ½ – ⅔ cup ice-cold water
- 1 egg beaten
- Coarse sugar to garnish
For the Filling
- 1 cup blackberries fresh or frozen thawed
- 2 tablespooons granulated sugar plus more to taste
- 2 teaspoons cornstarch
- pinch salt
- 1/4 lemon zested plus 3/4 teaspoon of juice
Instructions
Make the Pie Dough
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Combine the flour, sugar, and salt in a medium bowl.
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Cut the butter into ½-inch cubes and toss them with the flour mixture to coat.
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Use your fingers or a pastry blender to pinch and smash the butter into the dough into pea-sized pieces: aim for nothing larger than hazelnut-sized chunks.
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Add ½ cup cold water and mix gently to combine into a shaggy dough. Do not knead or overmix. Add a drizzle more water only if needed. The dough should just stick together.
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Roll the dough out on a generously floured work surface into a ¼-inch-thick rectangle (doesn't have to be exact).
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Fold the opposite sides of the rectangle towards each other so they meet in the middle, then fold again along the seam, right in half, like a book!
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Fold once more in the opposite direction by bringing the short sides together. Use a knife or bench scraper to divide the dough in half.
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Flatten each piece into a disc. Use immediately, or wrap tightly and store in the fridge until ready to use.
Make the Filling
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Combine the blackberries, sugar, cornstarch, salt, lemon zest and juice in a small saucepan and stir to combine.
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Cook over medium heat, stirring often, until the juices bubble and thicken, about 7 minutes. Lightly smash the blackberries with the back of a spoon to release some of their juices as they cook. Taste and add more sugar, if desired.
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Chill the blackberry filling for at least 1 hour before using, up to overnight.
Make the Cookies
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Preheat oven to 375 F and line two baking sheets with parchment paper.
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On a lightly floured surface, roll out one disc of pie dough until 1/8-inch thick. Using a 3-inch cookie or biscuit cutter, cut-out 6 rounds on one half of the dough. On the other half, cut 24-1/2 inch thick strips of dough (I use a pizza cutter).
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Add a heaping teaspoon of berry filling in the middle of each round, and brush egg wash all around the edge. Next, layer 3 strips of dough vertically. Weave another strip horizontally in a lattice fashion, followed by one more (I linked a tutorial below).
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Using your cookie cutter, press down around the pie to trim the excess dough. Use a fork to press and seal the edges. Brush the pies with the remaining egg wash, sprinkle with coarse sugar and transfer to the prepared baking sheet. Repeat with remaining dough.
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Bake for 15-20 minutes until golden brown.
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