Blueberry Pie Pops You Have To Try

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Blueberry Pie Pops

"These little pies are a large hit at numerous Seattle bakeries, so I turned into stimulated to make my very own. Use a non-stick mini muffin pan to make sure the pies easily elevate out of the cups after baking. Make your very own crust, or use organized refrigerated pie crust. Use fluted or immediately-edged cookie cutters to cut out the pops. Vary the filling based totally your favourite pies. Cute and attractive wins the day!"

Ingredients :

2 (nine inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/four teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/four cups blueberries
1 egg
1 tablespoon white sugar, for sprinkling
16 robust cookie pop or lollipop sticks

Instructions :

Prep : 40M	Cook : 16M	Ready in : 1H30M

Preheat an oven to 375 ranges F (a hundred ninety ranges C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; reduce sixteen three-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to sit back, approximately 15 minutes. Meanwhile, roll out the opposite crust to at least one/eight inch thick, and cut out sixteen 2 half-inch circles; lay the sixteen circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir within the blueberries, and toss gently to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon approximately 1 tablespoon of blueberry combination into every crust-covered muffin cup (do not overfill). Place a cookie pop stick horizontally into the crammed pop so the end stands proud with the aid of numerous inches. With a pastry brush, dab a bit crushed egg frivolously round the threshold of the crammed crust; area a 2 half-inch pinnacle crust circle onto the stuffed crust, and pinch edges collectively to seal inside the filling and close the crust across the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush pinnacle of each pie pop with overwhelmed egg, and sprinkle with sugar.
Bake inside the preheated oven till the tops are golden brown, approximately 20 mins. Let cool five minutes earlier than lightly casting off from muffin tin cups. To help pops release, run a small knife round the edges and under stick.

Notes :

Fresh or frozen blueberries can be used; if using thawed berries, area in a sieve to empty the liquid earlier than blending with sugar and seasonings. Adding too much liquid to the pops can reason them to leak or overflow during baking.
As greater coverage to get pie pops to launch from muffin cups, cut out small circles of parchment paper and vicinity in bottom of every cup before lining with crust.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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