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My review
Blueberry Pie Pops
147
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
1 h 30 m servings 154Original recipe yields 16 servings (16 pops)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
4/11/2011
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 p...
Most helpful critical review
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...
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4/11/2011
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 p...
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...
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.
4/9/2011
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 sever...
11/2/2011
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 ...
4/26/2011
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.
5/8/2012
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 reall...
7/25/2011
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 vente...
9/21/2011
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...