READY IN 1½ hrs

Blueberry Pie Pops

Read Reviews (13)

"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

Directions

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.

Kitchen-Friendly View

PREP 40 mins
COOK 20 mins
READY IN 1 hr 30 mins

Footnotes

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.

Reviews More Reviews

Most Helpful Positive Review

Apr 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.

—GoodCookin'

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Most Helpful Critical Review

Jun 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.

—footballgrl16

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15 Ratings

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Mar 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.

—Scratchcook

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Apr 11, 2011

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. :]

—t4me7

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Apr 27, 2011

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.

—ven8zia

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May 08, 2012

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.

—LatinaCook

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Jul 26, 2011

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!

—ginamig

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Sep 21, 2011

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!

—Danielle

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Nutrition

Calories
154 kcal
8%

Carbohydrates
19.6 g
6%

Cholesterol
13 mg
4%

Fat
7.8 g
12%

Fiber
1.2 g
5%

Protein
1.9 g
4%

Sodium
121 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Pie Pops

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 154
Calories from Fat: 71

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 2g 10 %
Cholesterol 13mg 4 %
Sodium 121mg 5 %
** Potassium 29mg < 1 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 1.2g 5 %
Protein 1.9g 4 %
Sugars 8.2g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron 7 %
** Thiamin 9 %
** Niacin 9 %
** Vitamin B6 1 %
** Magnesium 1 %
** Folate 11 %

* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.