How to Make Blueberry Pie Pops - A Step-by-Step Guide

Blueberry pie pops are a perfect summer treat that combines the delicious flavors of a classic blueberry pie with the convenience of a handheld pop. These bite-sized pops are bursting with sweet and tangy blueberry filling encased in a buttery, flaky pie crust, making them an irresistible dessert for any occasion.

Whether you're hosting a backyard barbecue, picnic in the park, or simply looking for a fun and creative way to enjoy blueberries, these pie pops are sure to be a hit with e...

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Ingredients

  • 2 (9 inch) unbaked pie crusts
  • ½ cup white sugar, or to taste
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons lemon zest
  • 1 tablespoon cornstarch
  • 1 ¼ cups blueberries
  • 1 egg
  • 1 tablespoon white sugar, for sprinkling
  • 16 sturdy cookie pop or lollipop sticks

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 16
  • Yield: 16 pops

  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • Nutrition

    155 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 12mg
    • Sodium: 122mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 7mg
    • Iron: 1mg
    • Potassium: 29mg