Blueberry Pie Pops

Blueberry Pie Pops

Recipe by ScandoGirl from allrecipes.com

Lunch,Dessert 2 Hr. 30 Mins.

Ingredients

16

16 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 16 servings

  • Calories: 155
  • Carbohydrate: 20g
  • Fat: 8g
  • Fiber: 1g
  • Protein: 2g
  • Sugar: 8g

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