Blueberry Pie Pops

Recipe View 5 mins Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 20 mins Roll out one pie crust to 1/8-inch thickness. Cut out 16 circles (3-inch diameter) and gently press into 16 mini muffin cups. Refrigerate for 15 minutes to chill. (20 minutes)

Recipe View 15 mins Roll out the second pie crust to 1/8-inch thickness. Cut out 16 circles (2 1/2-inch diameter) and place them on the prepared baking sheet. Refrigerate. (15 minutes)

Recipe View 5 mins In a bowl, combine sugar, cinnamon, nutmeg, lemon zest, and cornstarch. Gently fold in blueberries until coated. (5 minutes)

Recipe View 2 mins Lightly whisk the egg in a small bowl. (2 minutes)

Recipe View 10 mins Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup, being careful not to overfill. Insert a cookie stick horizontally into each filled pop, ensuring several inches extend out. (10 minutes)

Recipe View 10 mins Brush the edges of each filled crust with beaten egg. Top with a 2 1/2-inch crust circle. Pinch edges to seal, enclosing the filling and securing the stick. (10 minutes)

Recipe View 5 mins Use a toothpick to create 3-4 steam vents in each top crust. Brush the tops with remaining beaten egg and sprinkle with sugar. (5 minutes)

Recipe View 25 mins Bake for 20 minutes, or until golden brown. Let cool for 5 minutes before gently removing from muffin tin. Use a thin knife around the edges and under the stick to assist release. (25 minutes)