Popular - Dessert
These little pies are a huge hit at several Seattle bakeries, so I was inspired to make my own. Use a non-stick mini muffin pan to ensure the pies easily lift out of the cups after baking. Make your own crust, or use prepared refrigerated pie crust. Use fluted or straight-edged cookie cutters to cut out the pops. Vary the filling based your favorite pies. Cute and tasty wins the day!
Prep 40 mins Cook: 20 mins Additional: 30 mins Total: 1hr30 mins Servings: 16 Yield: 16 pops
Blueberry Pie Pops
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
Dessert Step 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Step 2 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. Step 3 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. Step 4 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.
Servings Per Recipe:16 Calories: 154.5 % Daily Value * Protein: 1.9g 4% Carbohydrates: 19.6g 6% Dietary Fiber: 1.2g 5% Sugars: 8.2g Fat: 7.8g 12% Saturated Fat: 2g 10% Cholesterol: 11.6mg 4% Vitamin A Iu: 21.9IU Niacin Equivalents: 1.1mg 9% Vitamin C: 1.4mg 2% Folate: 19.4mcg 5% Calcium: 6.5mg 1% Iron: 0.7mg 4% Magnesium: 4.2mg 2% Potassium: 28.6mg 1% Sodium: 121.5mg 5% Thiamin: 0.1mg 9% Calories From Fat: 70.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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