blueberry pie pops

Ingredients

• Servings: 16
• 2 (9 inch) unbaked pie crusts
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch
• 1 1/4 cups blueberries
• 1 egg
• 1 tablespoon white sugar, for sprinkling
• 16 sturdy cookie pop or lollipop sticks

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• 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 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 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.