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Blueberry Pie Pops

Blueberry Pie Pops

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
ScandoGirl

ScandoGirl

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GoodCookin'
47

GoodCookin'

4/18/2011

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 pay attention to not overfilling them. Some of them can start pouring out like a blueberry volcano! I added 1 cup fresh blackberries to the filling and used 1/3 cup sugar. I also made a glaze of powdered sugar and milk and drizzled over them as soon as they came out of the oven and then topped with sprinkles. They looked like spring treats. I will be making these again.

footballgrl16
35

footballgrl16

6/23/2011

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 crimp a good edge. All of mine seperated, even though they were sealed properly and vented. I also think that these are too big for a stick, but made very cute mini pies by themselves. It was a great idea, just needs some work.

Scratchcook
25

Scratchcook

3/25/2011

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.

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