If you love the flaky crust of a fried pie as much as the filling, these little Strawberry Cream Cheese Pie Cookies might become a new favorite. They have just the right ratio of buttery, flaky pie crust to sweet filling—and the little lattice tops make them almost too pretty to eat.

Each pie cookie starts with a layer of sweetened cream cheese and a spoonful of strawberry preserves, then gets topped with strips of pie crust and baked until golden brown. As they bake, a little of the strawberry filling may bubble through the lattice and caramelize around the edges. Those little caramelized spots might just be the best part!


Make 9 cookies

INGREDIENTS
  • 1 box refrigerated pie crusts (2 crusts), softened according to package directions
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • About 1/2 cup strawberry preserves, or as needed
  • 1 egg
  • 1 tablespoon water
  • Round cookie cutter or canning jar lid

DIRECTIONS
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Cut the pie crusts. Unroll the pie crusts onto a sheet of parchment or wax paper. Using a round cookie cutter or canning jar lid, cut out 9 circles for the bottoms of the pie cookies. Place the circles on the prepared baking sheet.

    • .


    You will make the lattice out of these remaining pieces.

    •  Make the cream cheese filling. In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy. 

    • Add the filling. Spread a thin layer of the cream cheese mixture over each pie crust circle, leaving a small border around the edge. Spoon a small dollop of strawberry preserves into the center of each cookie. Avoid overfilling, since the preserves will spread as the cookies bake.

    • Make the lattice tops. Gather the remaining pie crust dough and cut it into thin strips. Arrange several strips over each filled cookie, weaving them over and under one another to create a miniature lattice pattern. Trim the strips around the edges of each cookie.
    • Tip: Don't worry about making every lattice top perfect. These little pie cookies are supposed to have a homemade look, and they'll be beautiful once they're baked.

    • Pillsbury has a video on their site that shows how to make a lattice pie crust here.  Check it out if you want step by step instructions on how to weave the lattice.

    • Make the egg wash. Whisk together the egg and 1 tablespoon water. Lightly brush the lattice crust with the egg wash.
    • Bake. Bake for 20–25 minutes, or until the crust is golden brown and the strawberry filling is hot and bubbly.
    • Cool and serve. Allow the pie cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.

    Here is the finished product.  Notice where the juice has run out onto the crust a little and has caramelized.  That’s the best bite.    I can’t tell you how good these taste and how wonderful the house smelled while the were baking.

    Try Other Flavors

    Strawberry is delicious with the cream cheese filling, but you can easily change these pie cookies by using your favorite preserves. Raspberry, blackberry, blueberry, peach, cherry, or apricot would all work beautifully.

     Print Recipe
    STRAWBERRY & CREAM PIE COOKIES 
    YIELD: 9 Cookies




    INGREDIENTS
    • 1 box refrigerated pie crusts (2 crusts), softened according to package directions
    • 4 ounces cream cheese, softened
    • 1/4 cup powdered sugar
    • About 1/2 cup strawberry preserves, or as needed
    • 1 egg
    • 1 tablespoon water
    • Round cookie cutter or canning jar lid

    Directions

    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    2. Cut the pie crusts. Unroll the pie crusts onto a sheet of parchment or wax paper. Using a round cookie cutter or canning jar lid, cut out 9 circles for the bottoms of the pie cookies. Place the circles on the prepared baking sheet.
    3. Make the cream cheese filling. In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
    4. Add the filling. Spread a thin layer of the cream cheese mixture over each pie crust circle, leaving a small border around the edge. Spoon a small dollop of strawberry preserves into the center of each cookie. Avoid overfilling, since the preserves will spread as the cookies bake.

    5. Make the lattice tops. Gather the remaining pie crust dough and cut it into thin strips. Arrange several strips over each filled cookie, weaving them over and under one another to create a miniature lattice pattern. Trim the strips around the edges of each cookie.

      Tip: Don't worry about making every lattice top perfect. These little pie cookies are supposed to have a homemade look, and they'll be beautiful once they're baked.

    6. Make the egg wash. Whisk together the egg and 1 tablespoon water. Lightly brush the lattice crust with the egg wash.
    7. Bake. Bake for 20–25 minutes, or until the crust is golden brown and the strawberry filling is hot and bubbly.
    8. Cool and serve. Allow the pie cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.