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Mini Blueberry Pie Pops

Mini Blueberry Pie Pops

Nutrition Facts
  • cal. (kcal) 131
  • Makes: 16 servings
  • Prep: 15 mins
  • Cook: 7 mins
  • Chill: 20 mins
  • Bake: 11 mins at 425°F
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  • 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


  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 Information for Mini Blueberry Pie Pops

Servings Per Recipe: 16
PER SERVING: 131 cal., 7 g total fat (3 g sat. fat), 18 mg chol., 97 mg sodium, 16 g carb. 1 g pro.

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