Blueberry Pie Pops
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
44
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
White Sugar (for sprinkling)1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 tsps
Lemon Zest1 tbsp
Cornstarch1.25 cups
Blueberry1
EggDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Line a baking sheet with parchment paper
3
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust
4
Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles
5
Refrigerate to chill, about 15 minutes
6
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
7
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl
8
Stir in the blueberries, and toss lightly to coat with the sugar mixture
9
Whisk the egg in a small separate bowl
10
Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill)
11
Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches
12
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
13
With a toothpick, poke 3 or 4 steam holes into the top crust
14
Brush top of each pie pop with beaten egg, and sprinkle with sugar
15
Bake in the preheated oven until the tops are golden brown, about 20 minutes
16
Let cool 5 minutes before gently removing from muffin tin cups
17
To help pops release, run a small knife around the edges and under stick