"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!" — ScandoGirl
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2 (9 inch)
unbaked pie crusts
white sugar, or to taste
1 1/4 cups
white sugar, for sprinkling
sturdy cookie pop or lollipop sticks
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.
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.
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 several of the pies, and they leaked a bit of filling in the baking process. However, when you bite into one, there's quite a bit of empty space between the filling and the top crust. Dunno what caused that to occur. I think with a little more practice, this will be a favorite of mine. :]
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 really pretty anyways.
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 vented I still had some bubble over. My husband who isn't a big fan of blueberry pie gobbled these up!
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 crusts. I made sure to leave a little more than 1/8" space to the top, it makes sealing the crusts together a lot easier. I made a batch on sticks for my daughter's cheer squad, and a batch without for us. They were a big hit with the girls, and I'm freezing the ones without sticks for whenever a hankering for pie hits!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Pie Pops
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 71
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