For best results, use a high-quality pie crust that holds its shape well. If using frozen blueberries, thaw and drain excess juice before mixing with other ingredients to prevent a soggy filling. Feel free to experiment with other fruit fillings like apple, cherry, or mixed berry. For a shinier finish, brush the pie pops with egg wash twice during baking. Store leftover pie pops in an airtight container at room temperature for up to 2 days.
Blueberry Pie Pops
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 30 mins
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SERVING16 People
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VIEWS57
These adorable mini blueberry pies on a stick are a delightful treat, perfect for parties or a fun baking project. Encased in flaky, golden crust, the burst of juicy blueberries with a hint of spice will captivate your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol12 mg
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Fiber1 g
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Protein2 g
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Saturated Fat2 g
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Sodium122 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View 20 mins Roll out one pie crust to 1/8-inch thickness. Cut out 16 circles (3-inch diameter) and gently press into 16 mini muffin cups. Refrigerate for 15 minutes to chill. (20 minutes)
03 Step
Recipe View 15 mins Roll out the second pie crust to 1/8-inch thickness. Cut out 16 circles (2 1/2-inch diameter) and place them on the prepared baking sheet. Refrigerate. (15 minutes)
04 Step
Recipe View 5 mins In a bowl, combine sugar, cinnamon, nutmeg, lemon zest, and cornstarch. Gently fold in blueberries until coated. (5 minutes)
05 Step
Recipe View 2 mins Lightly whisk the egg in a small bowl. (2 minutes)
06 Step
Recipe View 10 mins Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup, being careful not to overfill. Insert a cookie stick horizontally into each filled pop, ensuring several inches extend out. (10 minutes)
07 Step
Recipe View 10 mins Brush the edges of each filled crust with beaten egg. Top with a 2 1/2-inch crust circle. Pinch edges to seal, enclosing the filling and securing the stick. (10 minutes)
08 Step
Recipe View 5 mins Use a toothpick to create 3-4 steam vents in each top crust. Brush the tops with remaining beaten egg and sprinkle with sugar. (5 minutes)
09 Step
Recipe View 25 mins Bake for 20 minutes, or until golden brown. Let cool for 5 minutes before gently removing from muffin tin. Use a thin knife around the edges and under the stick to assist release. (25 minutes)
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Freddie Bode
Jun 6, 2025Great recipe! I had some trouble getting them out of the muffin tin, but running a knife around the edges like you suggested worked perfectly.
Holden Runte
Mar 12, 2025These were a hit at my daughter's birthday party! So easy to eat and everyone loved the blueberry flavor.
Maureen Oconnell
Feb 26, 2025These are so cute and tasty! A perfect dessert for any occasion.
Kurt Mante
Jan 29, 2025I made these with apple filling and they were amazing! The crust was perfectly flaky and the spices were just right.
Jerry Rodriguez
Nov 1, 2024The kids had so much fun helping make these. We'll definitely be making them again!