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Blueberry Pie Pops

4

0 min

Blueberry Pie Pops

Blueberry Pie Pops Photo 1

Category

Pie Recipes

Time

0 min

Serving

16 persons

Calories

155

Rating

4.00★ (19)

Cuisine

Author: Victoria Buriak
These little pies are a huge hit at several Seattle bakeries, so I was inspired to make my own. Use a non-stick mini muffin pan to ensure the pies easily lift out of the cups after baking. Make your own crust, or use prepared refrigerated pie crust. Use fluted or straight-edged cookie cutters to cut out the pops. Vary the filling based your favorite pies. Cute and tasty wins the day!

Ingredients

  • unbaked pie crusts: 2 piece (9 inch)
  • white sugar: 0.5 cup (to taste)
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.25 tsp
  • lemon zest: 2 tsp
  • cornstarch: 1 Tbsp
  • ¼ cups blueberries: 1 piece
  • egg: 1 piece
  • white sugar, for sprinkling: 1 Tbsp
  • sturdy cookie pop or lollipop sticks: 16 piece

Metric Conversion

Stages of cooking

Blueberry Pie Pops Photo 21
Blueberry Pie Pops Photo 32
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  1. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
    Blueberry Pie Pops Photo 2
  2. Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
    Blueberry Pie Pops Photo 3
  3. Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
    Blueberry Pie Pops Photo 4
  4. Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
    Blueberry Pie Pops Photo 5

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