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Blueberry Pie Pops

Blueberry Pie Pops

Cost $8.5, save $10

Source: Recommended by CookPal

  • 35 Min
  • 16 Servings
  • $8.5

INGREDIENTS

  • Pastry

    • 2 (9 inch) unbaked pie crusts

  • Sweetener & Spices

    • ½ cup white sugar, or to taste
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 teaspoons lemon zest
    • 1 tablespoon cornstarch

  • Filling

    • 1 ¼ cups blueberries

  • Eggs & Toppings

    • 🥚 1 egg
    • 1 tablespoon white sugar, for sprinkling

  • Tools

    • 16 sturdy cookie pop or lollipop sticks

STEPS

1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2

Roll out one pie crust to 1/8-inch thick and cut 16 3-inch circles. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles and chill for 15 minutes. Roll out the second crust to 1/8-inch thick and cut 16 2 1/2-inch circles, then refrigerate on a baking sheet.

3

Mix sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Toss blueberries lightly to coat.

4

Whisk the egg in a separate bowl. Spoon about 1 tablespoon of the blueberry mixture into each crust-lined muffin cup. Insert a cookie pop stick horizontally into each filled pop and brush beaten egg around the edge of the crust.

5

Place a 2 1/2-inch top crust circle onto each filled base crust and pinch edges to seal. Poke 3 or 4 steam holes with a toothpick, brush the tops with beaten egg, and sprinkle with sugar.

6

Bake in the preheated oven for about 20 minutes until golden brown. Cool for 5 minutes before removing pops from muffin cups using a knife to loosen.

NUTRIENTS

Per 1 serving

🔥

155

Calories

  • 2
    Protein
  • 20
    Carbs
  • 8
    Fats

💡 Use a non-stick mini muffin pan for easy removal of pie pops.Customize the filling with your favorite fruit or pie flavors.Refrigerate the dough circles to ensure crisp edges.Seal the edges tightly to prevent filling leaks.