Mini Blueberry Pie Pops

Mini Blueberry Pie Pops
Servings: 16 Prep 15 mins Cook 7 mins Chill 20 mins Bake 425°F 11 mins


  • 1 cup blueberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 box (14.1 oz) refrigerated piecrust
  • 16 wooden pop sticks
  • 1 large egg, beaten with 1 tbsp water

Make It

1. In a small saucepan, combine 3/4 cup of the blueberries, the sugar and cornstarch. Stir in 1/4 cup water. Cook over medium heat for 5 to 7 minutes or until berries have popped and mixture has thickened. Remove from heat and stir in remaining 1/4 cup blueberries. Cover and refrigerate for 20 minutes.

2. Heat oven to 425 degrees . Unroll one of the piecrusts on a cutting board. Cut out circles with a 2 1/2-inch cookie cutter. Gather together scraps, re-roll and cut out circles (you should have 16 total). Repeat with second piecrust.

3. Divide 16 of the rounds between 2 cookie sheets. Gently press a pop stick into each round. Spoon a heaping teaspoon of the blueberry filling in center of each round. Brush edges with egg mixture and place a second round on top. Seal edges with a fork, brush tops with egg wash and sprinkle pies with a little sugar. Cut small vent holes into each pie.

4. Bake at 425 degrees for 10 to 11 minutes. Remove with a thin spatula to a wire rack. Cool slightly and serve.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 131, Fat, total (g): 7, chol. (mg): 18, sat. fat (g): 3, carb. (g): 16, fiber (g): , pro. (g): 1, sodium (mg): 97, Percent Daily Values are based on a 2,000 calorie diet.