Recipe by 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 cinnamon sugar on top. Really good and cute!
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 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
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple custardy blueberry pie that's not too sweet.
Make a delicious fresh blueberry pie, complete with lattice crust.
See how to make a sweet and tart, two-berry pie from scratch.