"Gimme Thrive" Lemonberry Pie Bites

by Julie Finlayson on May 5, 2016
Julie Finlayson
Overall Rating: 0/5 | Kids Rating: 0/5


No need to wait for blueberry season; Thrive has got you covered all year round! These little pies are fun to make. You can even take a little dough and make a little "top crust" for your little pie bites. Makes 3 dozen.

Serves: 18

Prep Time: 15 min

Cook Time: 16 min

Total Time: 31 min

Total Time:
Prep Time:
Cook Time:
31 min
15 min
16 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 c. butter, softened
  • 2 tbsp. Water
  • 1 egg
  • 3 1/3 c. Vanilla Sugar Cookie Mix
  • 2 1/4 c. THRIVE Blueberries - Freeze DriedTHRIVE Blueberries - Freeze Dried
  • 2/3 c. water
  • 1/4 c. Cane Sugar
  • 1/2 tbsp. Classic Lemonade (Seasonal)
  • 1/4 c. White Flour (All Purpose Unbleached Flour)
  • 12 oz. white chocolate chips

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  1. In a medium bowl, combine blueberries, water, sugar, lemonade powder, and flour. Toss gently to incorporate well and set aside.
  2. Preheat oven to 325 degrees. Spray a mini muffin tin with nonstick cooking spray.
  3. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
  4. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
  5. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
  6. Use fingertips to press cookie dough to form a bowl, keeping sides and bottom even.
  7. Using a small spoon, scoop some of the blueberry mixture from the bowl and pour into cookie "bowl".
  8. Bake for 16 minutes.
  9. Allow to cool for 10 minutes in the pan, then use a spoon to gently lift out the cookie cups onto a cooling rack.
  10. Melt white chocolate chips and drizzle over top.