Blueberry Pie Pops

Blueberry Pie Pops

ScandoGirl 61

"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!"


1 h 30 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

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


  • Cook's Notes
  • Fresh or frozen blueberries can be used; if using thawed berries, place in a sieve to drain the liquid before mixing with sugar and seasonings. Adding too much liquid to the pops can cause them to leak or overflow during baking.
  • As extra insurance to get pie pops to release from muffin cups, cut out small circles of parchment paper and place in bottom of each cup before lining with crust.
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Your rating



  1. 15 Ratings


These were very cute and a big hit with the friends I made them for. I did not have the sticks for making them into pops, so I made them into mini pies. The directions are simple to follow. Do p...

I used this recipe to make cherry pie pops. I was really frustrated overall with this recipe. If i attempt these again, I would make 4" circles, and the 3" really don't give you enough room to...

These are delicious and adorable! Had them at work, and they just flew out of the coffee room. Anyone who was 2 seconds late missed out. You can make them in any pie flavor.

Mine didn't turn out perfect, but they're delicious and adorable. I've never made a full-sized fruit pie before, and in hindsight I probably should have tried that out first. I over-filled sever...

I used Butter Flaky Pie Crust for the crust, a double batch made 18 pops with enough scraps to make a large turnover. I made my own apple filling using the Apple Pie Filling recipe. I sprinkled ...

These were THE hit at our Easter picnic. Difficult to crimp the edges of the crusts -- in the ones pictured they must have cut off some of the extra dough. But overall a very fun recipe.

Very yummy and fairly easy. Though I was feeling a bit lazy so I didn't form the cups. I made them flat. By making the cups you'd get more filling which would have been better. They looked reall...

These were great. I left them as mini pies instead of making them into pops but it was a great way to use up my leftover blueberries. I tried not to overfill but even though I sealed and vente...

These are so good! I made these with a nice butter-based crust, and it was the perfect balance of flaky crust, sweet filling, with a nice lemon/spice finish. Be sure not to overfill the bottom...