Pie Cookies

These little pie cookies are an easy recipe made with homemade crust and a fruit filling. Pie cookies are everything you love about pie in mini cookie form!

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Who can resist a mini dessert? I sure know I can't!

I have debated if these are mini pies, pie shaped cookies or cookie tarts, but whatever camp you put them in; they are irresistible! They are also simple to make and are easy for small kitchen helpers to assist with.

If you want a more grown up mini dessert option be sure to try my mini no bake peanut butter espresso cheesecakes.

why you will love this cookie recipe

• Mini two bite size! {isn't everything more delicious in mini versions?}
• Easy homemade pie crust that gets made in a food processor.
• Fill them with your favorite pie filling or jam {I went with homemade cherry, but raspberry, apple or strawberry would also be delicious}.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
• Lemon zest ~ use the zest from one medium lemon. You can also substitute lime zest or the zest from a small orange.
• Granulated sugar ~ brings just a little sweetness to the buttery homemade crust.
• Baking powder ~ just a little, to bring a light and soft texture to the dough.
• Kosher salt ~ to help balance the flavors.
• Unsalted butter ~  use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
• Vanilla ~ for flavor.
• Heavy cream ~ helps create a rich and tender crust.
• Eggs ~ one large egg plus one large yolk are needed.

how to make pie cookies

Start by adding the flour, sugar, kosher salt, baking powder and the lemon zest to the bowl of a food processor. Pulse a few times to combine. Then add the cold, cubed unsalted butter and pulse again until it is sandy in texture and there are no visible lumps of butter. {If you want to do this by hand, see my blackberry crostata recipe}.

Then in a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla and heavy cream. Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together.

Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

Now preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well {or use a 24 well pan}.

Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.

Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.

Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

filling options

• Your favorite fruit filling; raspberry jam, strawberry jam or cherry jam.
• Apple pie filling
• Nutella {see the recipe notes for how to use this ingredient}.
• Biscoff/cookie butter {see the recipe notes for how to use this ingredient}.
• Chocolate ganache
• You could also use a banana cream or Boston cream filling {use the same method as for filling with Nutella}.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make pie scrap cookies

You will likely have leftover pie dough after making these pie cookies. What should you do with it? Make pie scrap cookies!

little e had so much fun using mini cookie cutters on the little bits of leftover dough. We sprinkled them with cinnamon and sugar and baked them for 8-10 minutes. She calls them cinnamon biscuits.

can I use store bought pie dough?

Yes, you can. BUT, this homemade crust is so buttery and tender and easy to make that I would recommend using it for these pie shaped cookies.

how to serve mini pie cookies

These easy, buttery cookies are so cute that they'll be a hit at any party, on any cookie platter or at a pot luck. They are also delicious with an afternoon cup of coffee {might have tested that one several times....you know; for research!😉}

how to store

Cookies can be stored in an airtight container at room temperature for up to 3 days.

You might be wondering if they need to be stored in the refrigerator? Due to the small amount of jam they are fine for a few days on the counter. If you'd like to store them in the refrigerator they should last up to one week.

I did not test freezing this recipe, but I it should work just fine. Place the leftover pie cookies in an airtight container and freeze for up to 2 months.

Remember to snap a picture and tag me on Instagram if you make these Pie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more Italian inspired dessert recipes

• Blackberry Crostata
• Lemon Pistachio Biscotti
• Crumbly Almond Cake
• Soft Amaretti Cookies
• Tom & Jerry Dessert Tiramisu

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Pie Cookies

recipe created and tested by:

Tasia Harper

These little pie cookies are an easy recipe made with homemade crust and a fruit filling; everything you love about pie in mini cookie form!

5 from 3 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Cookies

Cuisine American

Calories 123 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

homemade crust

• ▢ 2 ⅓ cups all-purpose flour 295g
• ▢ ⅓ cup granulated sugar 67g
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon baking powder
• ▢ 1 lemon* zested
• ▢ ¾ cup unsalted butter cold and cut in small cubes 170g
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup heavy cream 60mL

pie filling

• ▢ ½ cup or more jam**

Instructions

 

• In the bowl of a food processor, add the flour (2 ⅓ cups/295g), sugar (⅓ cup/67g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and the lemon zest (from 1 lemon). Pulse a few times to combine.
• Then add the cold, cubed unsalted butter (¾ cup/170g) and pulse again until it is sandy in texture and there are no visible lumps of butter.
• In a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla (1 teaspoon) and heavy cream (¼ cup/60mL). Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together. Use your hands, if needed to even out any wet and dry spots. Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.
• Preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well.
• Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.
• Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.
• Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.
  

Notes

Actual yield of cookies will depend on how thick or thin you roll the dough. For a thick crust like the photos, roll to ¼ inch and you will get about 24 cookies. If you want less crust to filling; roll the dough a bit thinner and you will get more cookies.

*A lime or small orange can also be used for the zest.

** Use your favorite flavor of jam. About 1-2 teaspoons of jam per cookie. If you would like to use Nutella, cookie butter or caramel for the filling; bake the cookies without the filling. Allow the cookie crusts to bake (use a small shot glass if needed to re-create the opening for the filling while the cookies are still hot out of the oven). Then once the crusts have cooled, spoon in the filling of choice.

Cookies can be stored in an airtight container at room temperature for up to 3 days. Or stored in an airtight container in the refrigerator for up to one week. I didn't test freezing them; but imagine they should be fine for up to a couple months in the freezer.

Nutrition

Serving: 1 cookieCalories: 123kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 41mgSodium: 44mgSugar: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!