Blueberry Pie Pops Recipe

Ingredients

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

Directions

1. Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
2. Roll out one of the pie crusts to a thickness of 1/8 inch. Cut 16 circles, each 3 inches in diameter, from the crust.
3. Line a 24-cup mini muffin pan with the 3-inch crust circles. Place them in the refrigerator to chill for about 15 minutes.
4. Meanwhile, roll out the second pie crust to 1/8-inch thickness. Cut out 16 circles, each 2 inches in diameter, and lay them on the prepared baking sheet. Refrigerate them as well.
5. In a medium bowl, mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch. Add the blueberries and toss gently to coat them with the sugar mixture.
6. Whisk the egg in a small bowl.
7. Once the muffin pan and pie crust circles have chilled, spoon about 1 tablespoon of the blueberry mixture into each crust-lined muffin cup (be careful not to overfill).
8. Place a cookie pop stick horizontally into each filled muffin cup so that the stick protrudes several inches from the top.
9. Using a pastry brush, lightly dab the beaten egg around the edge of each crust. Place a 2 -inch circle of top crust over the filled muffin cup and pinch the edges together to seal the filling inside and close the crust around the stick.
10. With a toothpick, poke 3 or 4 small steam holes into the top crust.
11. Brush the top of each pie pop with the remaining beaten egg and sprinkle with sugar.
12. Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the tops are golden brown.
13. Let the pie pops cool for 5 minutes before gently removing them from the muffin tin. To make it easier, run a small knife around the edges and under the stick.

Cook's Notes

Fresh or frozen blueberries can be used. If using frozen berries, ensure they are thawed and drained in a sieve to remove any excess liquid before mixing with the sugar and spices. Too much liquid can cause the pie pops to leak or overflow during baking.

For easier removal from the muffin cups, consider cutting small circles of parchment paper and placing them at the bottom of each cup before lining with crust.

Nutrition Facts

• Calories: 155 per serving
• Total Fat: 8g (10% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 12mg (4% DV)
• Sodium: 122mg (5% DV)
• Total Carbohydrates: 20g (7% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 8g
• Protein: 2g (4% DV)
• Vitamin C: 1mg (2% DV)
• Calcium: 7mg (1% DV)
• Iron: 1mg (4% DV)
• Potassium: 29mg (1% DV)