Why You’ll Love This Recipe
These pie pops are easy to make and incredibly fun to serve. They offer all the delicious flavor of a traditional blueberry pie in a convenient, portable form. The flaky crust pairs perfectly with the juicy, slightly tart blueberry filling, while their small size makes them ideal for sharing or portion control. They’re also great for creative shapes and decorations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust dough
fresh or frozen blueberries
granulated sugar
cornstarch
lemon juice
vanilla extract
egg (for egg wash)
milk or water
optional:
coarse sugar for topping
lollipop sticks
Directions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat until the mixture thickens and the blueberries release their juices. Let the filling cool completely.
Roll out the pie dough on a lightly floured surface and cut into small shapes using a cookie cutter.
Place half of the cutouts on the baking sheet. Add a small spoonful of blueberry filling to the center of each, then place a lollipop stick on top of the filling.
Brush the edges with a little water or egg wash, then place another piece of dough on top and press the edges to seal. Use a fork to crimp the edges if desired.
Brush the tops with egg wash and sprinkle with coarse sugar if using. Cut a small slit in each to allow steam to escape.
Bake for 15–20 minutes, or until golden brown. Let them cool before serving.
Servings and timing
Servings: 10–12 mini pie pops
Prep time: 20 minutes
Cook time: 15–20 minutes
Cooling time: 10–15 minutes
Total time: 45–55 minutes
Variations
You can use other fruit fillings like strawberry, apple, or cherry. Add a touch of cinnamon or nutmeg for extra flavor. For a shortcut, use store-bought pie filling. You can also drizzle the finished pie pops with a simple glaze for added sweetness.
Storage/Reheating
Store pie pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven at 160°C (325°F) for a few minutes to restore crispness. They can also be frozen for up to 2 months and reheated before serving.
FAQs
Can I use store-bought pie dough?
Yes, store-bought dough works perfectly and saves time.
Can I use frozen blueberries?
Yes, just cook them a bit longer to reduce excess moisture.
How do I keep the filling from leaking?
Avoid overfilling and seal the edges well.
Do I need lollipop sticks?
No, they are optional—you can make them as mini hand pies instead.
Can I make them ahead of time?
Yes, you can prepare and bake them in advance, then reheat before serving.
Why are my pie pops soggy?
This can happen if the filling is too watery or the pies are underbaked.
Can I make them gluten-free?
Yes, use gluten-free pie dough.
How do I get a golden finish?
Brush with egg wash before baking.
Can I add a glaze?
Yes, a simple powdered sugar glaze works well.
Are they kid-friendly?
Absolutely, they’re fun to eat and easy for kids to hold.
Conclusion
Blueberry Mini Pie Pops are a charming and delicious way to enjoy classic pie flavors in a fun, portable format. With their flaky crust and sweet filling, they’re perfect for parties, snacks, or anytime you want a bite-sized dessert that’s both cute and satisfying.
PrintBlueberry Mini Pie Pops
Blueberry Mini Pie Pops are flaky, bite-sized pastries filled with sweet blueberry filling, perfect for a fun and portable dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 10-12 mini pie pops
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Pie crust dough
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Egg
- Milk or water
- Coarse sugar (optional)
- Lollipop sticks (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract, cooking until thickened. Let cool.
- Roll out pie dough and cut into small shapes using a cookie cutter.
- Place half the cutouts on the baking sheet and add a spoonful of filling to each.
- Lay a lollipop stick on top of the filling if using.
- Brush edges with milk, water, or egg wash, then place another dough piece on top and seal edges.
- Crimp edges with a fork and cut a small slit on top for steam.
- Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake for 15–20 minutes until golden brown.
- Cool slightly before serving.
Notes
- Do not overfill to prevent leaking.
- Frozen blueberries can be used but may require longer cooking.
- Use store-bought pie dough for convenience.
- Try other fruit fillings like apple or cherry.
- Store at room temperature for 2 days or refrigerate for up to 4 days.
- Reheat in the oven to restore crispness.
Nutrition
- Serving Size: 1 pie pop
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Blueberry Mini Pie Pops are adorable, handheld treats made with flaky pastry and a sweet blueberry filling. Perfect for parties or snacks, these mini pies combine classic comfort with fun, bite-sized presentation.
