Pie Pops

photo 2 (6)To me, there’s nothing better than a dessert in mini form! These seemed like the perfect July 4th dessert, there’s nothing better than eating something delicious off a stick. Lately, pies and cobblers are becoming my favorite desserts. I was never a fan as a kid but now I’m getting over my fear of mushy fruit and actually growing to love it. I made blueberry and chocolate pie pops. I had so much fun designing and putting the crusts together. Eating them was pretty fun too πŸ™‚

Makes 8 Blueberry and 8 Chocolate Pie Pops

Ingredients:

  • Refrigerated pie crust
  • 1 large egg, beaten with 1 tablespoon milk
  • Popsicle/cake pop sticks
  • sugar, for sprinkling
  • 2 tablespoons butter, melted

Blueberry Filling

  • 1 cup blueberries
  • 1/4 cup water
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Chocolate Filling

  • 1/2 cup chocolate spread
  • 1/4 cup semi sweet chocolate chips

photo 3 (5)

Directions:

1. Preheat oven to 350 degrees F.

2. In a small saucepan, combine 3/4 cup of the blueberries, sugar, cornstarch, and stir inΒ  water. Cook over medium heat for about 5 minutes until the berries burst and mixture is thick. Remove from heat and stir in the remaining 1/4 cup blueberries. Pour mixture into a glass bowl and cover, store in the refrigerator for 15 minutes.

3. Roll refrigerated pie dough out on cutting board. Cut out circles with a 2 or 2 1/2 inch cookie cutter. Re-roll the scraps and and cut out more circles for a total for 16.
photo 2 (5)

4. Beat an egg and tablespoon of milk together and brush the edges of each circle with the mixture. Gently press the end of a Popsicle stick into each circle. Place teaspoons of the blueberry or chocolate filling into the center of each circle. (If using the chocolate, sprinkle a few chocolate chips on filling)

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photo 3 (4)

5. Cut vent holes before you place on top. Place a second round on top. Seal the edges with a fork. Brush the top of each pie with egg wash and melted butter. Sprinkle with sugar.

photo 5 (3)

6. Bake pies 10-12 minutes until lightly golden. Remove pie pops and cool on a wire rack.

photo 1 (5)

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