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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.

Course Dessert
Keyword Baking, book club, bookie, cookies, lessons in chemistry, Pie
Prep Time 30 minutes
Cook Time 15 minutes
Servings 16 cookies
Author Lessons in Chemistry

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

  1. Combine the flour, sugar, and salt in a medium bowl.

  2. Cut the butter into ½-inch cubes and toss them with the flour mixture to coat.

  3. 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.

  4. 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.

  5. Roll the dough out on a generously floured work surface into a ¼-inch-thick rectangle (doesn't have to be exact).

  6. 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!

  7. 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.

  8. Flatten each piece into a disc. Use immediately, or wrap tightly and store in the fridge until ready to use.

Make the Filling

  1. Combine the blackberries, sugar, cornstarch, salt, lemon zest and juice in a small saucepan and stir to combine.

  2. 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.

  3. Chill the blackberry filling for at least 1 hour before using, up to overnight.

Make the Cookies

  1. Preheat oven to 375 F and line two baking sheets with parchment paper.

  2. 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).

  3. 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).

  4. 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.

  5. Bake for 15-20 minutes until golden brown.