Mini Blueberry Pie Pops

These mini treats are perfect for a dessert bar. These perfectly portioned berry pies mean that no one needs to fight over the largest slice!

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4.0 by 6 people

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  • Makes: 16 servings
  • Prep: 15 mins
  • Cook: 7 mins
  • Chill: 20 mins

Mini Blueberry Pie Pops

Directions

  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.
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Nutrition Facts (Mini Blueberry Pie Pops)

  • Per serving:
  • 131 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 18 mg chol. ,
  • 97 mg sodium ,
  • 16 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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