Blueberry Pie Pops

Who doesn’t love pie?! Now miniaturize that crowd-pleaser and add a stick and voila! You have the perfect party favor or sweet treat to make any season festive.

Since Thanksgiving is right around the corner, I had some fun decorating these in seasonal mason jars. A little trick was I filled the jars with red lentils to get the pies to stand up better. If you’re hosting a party feel free to fill mason jars with colored sand, sugar or even a pretty tissue paper. These pops are sure to please!

Blueberry Pie Pops
Makes 14

1 pre-made refrigerated pie crust
All purpose flour
1 cup blueberries
2 teaspoons corn starch
3 tablespoons turbinado sugar, also called “sugar in the raw”*
1 tablespoon lemon zest
1 egg

*Note: you can easily substitute white sugar if you don’t have.

Also need:
Parchment paper
Wooden skewers/4 inch lollipop sticks/popsicle sticks
2 1/2 inch circular cookie cutter (you can also use a glass)

Make It:
Preheat the oven to 425F. Lightly flour a clean countertop and lay out your pie dough. Cut dough into 2 1/2 inch circles (you will need 2 for each pie pop). For the pie pops you can do any fold/crust you can on a regular pie (ex: lattice crust/cut outs). After the first round of cutting, collect the remaining dough and re-roll using as much flour as necessary. Cut your circles until no dough remains.

Next, arrange half of the circles onto baking sheets lined with parchment paper. Press your skewers/sticks into the dough (at least covering 1 inch of dough).

In a small bowl, combine blueberries, corn starch, sugar and lemon zest. Mix until combined. Spoon a little less than a tablespoon of filling into the center of your pie crusts. Lay the top circular crust on top of the pop. If you are cutting any shapes out of the top (ex: circle, star) do so before you lay it on top. Also if you are doing a lattice top, arrange it on your counter first. Then use a lightly floured spatula to top your pop. Seal around the edge of each pop by gently pressing with your fingers and then using a lightly floured fork for markings.

Next, in a small bowl whip your egg with a tablespoon of water to make an egg wash. This is an important step that separates pale pie crusts from deliciously golden ones. Using a pastry brush, brush the tops of all your pie pops with egg wash. Then sprinkle a little sugar on top of the crust to finish.

Bake in the center of the oven for about 10 minutes. Remove when crust is cooked through and a beautiful golden brown. Allow to cool before serving.

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