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Shortbread Pie Bites: Three Ways

These are a cute and sweet addition to your summer barbecues. Our Shortbread pie bites are guarantee to impress. A buttery cookie bottom, filled with a perfectly spiced fruit filling, and topped with a flaky and shattering pie crust. What more could you ask for?
Print Recipe
Servings: 12 bites
Ingredients Method

Ingredients
  

Shortbread Cookie Crust
  • 1 cup Butter room temperature
  • 1 cup Granulated sugar
  • 1 cup Light Brown Sugar packed
  • 2 Large Eggs room temperature
  • 4 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
Apple Filling
  • 1/4 cup Butter
  • 2 Large Tart Apples finely chopped
  • 1/4 cup Light Brown Sugar packed
  • 1 tsp Lemon Juice
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1/2 tsp Corn Starch
Cherry Filling
  • 1/4 cup Butter
  • 1 cup Fresh or Frozen Cherries
  • 1/4 cup Dark Brown Sugar packed
  • 1 tbsp Lemon Juice
  • 1/4 tsp Vanilla
  • 1/4 tsp Pumpkin Spice
  • 1/2 tsp Corn Starch
Blueberry Filling
  • 1/4 cup Butter
  • 1 cup Fresh or Frozen Blueberries
  • 1/4 cup Dark Brown Sugar packed
  • 1 tsp Grated Ginger
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1/4 tsp Vanilla
  • 1/2 tsp Cardamom
  • 1/2 tsp Corn Starch
Shortbread Pie Bite Assembly
  • 1 Large Egg beaten (for egg wash)
  • 1 package Pre-made Pie Dough cut into 12 circles
  • Demerara Sugar optional

Method
 

Shortbread Cookie Crust
  1. To make the Shortbread Cookie Crust, combine your flour, salt, and baking soda into a bowl and whisk together. In a large bowl, combine the room temperature butter, white sugar, and brown sugar. Mix together until well incorporated.
  2. Add one egg at a time to the butter and sugar mixture, making sure each egg is incorporated into your wet ingredients.
  3. Gradually add the flour mixture into the wet ingredient mixture, making sure each time you add the flour is incorporated evenly.
  4. Once the flour mixture is all mixed into your wet mixture, let your dough rest for at leas 1 hour in the fridge. While your cookie dough is chilling in the fridge work on your pie filling of choice.
Apple Filling
  1. To make the apple pie filling, start by adding your butter into a medium sauce pan over medium heat. Once your butter is melted and starts to foam decrease your temperature to low and let the butter come to a golden brown color.
  2. Add your remaining apple pie filling to your brown butter and let it simmer until the apples have softened and the mixture has thickened.
Cherry Filling
  1. To make the cherry pie filling, start by adding your butter into a medium sauce pan over medium heat. Once your butter is melted and starts to foam decrease your temperature to low and let the butter come to a golden brown color.
  2. Add your remaining cherry pie filling to your brown butter and let it simmer until the cherries have softened and the mixture has thickened.
Blueberry Filling
  1. To make the blueberry pie filling, start by adding your butter into a medium sauce pan over medium heat. Once your butter is melted and starts to foam decrease your temperature to low and let the butter come to a golden brown color.
  2. Add your remaining blueberry pie filling to your brown butter and let it simmer until the blueberries have softened and the mixture has thickened.
Shortbread Pie Bite Assembly
  1. Once your pie filling is made and cooled and your cookie dough is chilled, preheat your oven to 350°F.
  2. Scoop cookie dough into equal sized balls. Grease a cupcake tin with non-stick spray and press the cookie dough into them. Once your oven is preheated, bake for 15 minutes until the edges of the cookie dough are set but the centers are soft.
  3. Take a spoon and press the centers of each cookie dough bite to set a well for your pie filling. Spoon a tablespoon size amount of filling into each pie bite.
  4. Brush the cookie crust with the beaten egg and place a cut piece of pie dough. Wash with more beaten egg and sprinkle with demerara sugar if using. Repeat for the remaining pie bites.
  5. Bake for an additional 20 minutes or until the pie crust is golden brown and the cookie crust is set all the way through.