adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blueberry Pie Pops
Blueberry Pie Pops
0 Likes
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Irresistible blueberry pie pops perfect for snacking on-the-go or displaying as an adorable treat. Cute and delicious bite-sized delights for all ages!
Ingredients:
  • 2 (9 inch) unbaked pie crusts
  • 0.5 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 teaspoons lemon zest
  • 1 tablespoon cornstarch
  • 1.25 cups blueberries
  • 1 egg
  • 1 tablespoon white sugar, for sprinkling
  • 16 sturdy cookie pop or lollipop sticks
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Roll out one pie crust to 1/8-inch thick, then cut out 16 circles that are 3 inches in diameter. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles and chill in the refrigerator for about 15 minutes. Meanwhile, roll out the other pie crust to 1/8 inch thick, cut out 16 circles that are 2 1/2 inches in diameter, and place them on a baking sheet. Chill in the refrigerator.
  • In a bowl, combine sugar, cinnamon, nutmeg, lemon zest, and cornstarch. Add blueberries and gently toss to coat. In a separate small bowl, whisk the egg. Fill each crust-lined muffin cup with about 1 tablespoon of blueberry mixture. Insert a cookie pop stick horizontally into each pie. Brush beaten egg around the edge of the crust. Place a 2 1/2-inch top crust circle on the filled crust and seal edges. Poke 3-4 steam holes on the top crust. Brush pie pops with beaten egg and sprinkle with sugar.
  • Bake in the preheated oven for about 20 minutes until the tops are golden brown. Allow to cool for 5 minutes before gently removing from muffin tin cups. To help release the pops, run a small knife around the edges and under the stick.

Similar Recipes