Blueberry Pie Pops

Ingredients

• 2 unbakeds pie crusts , 9 inch
• 0.5 cups white sugar , or to taste
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground nutmeg
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch
• 1.25 cups blueberries
• 1 egg
• 1 tablespoon white sugar , for sprinkling
• 16 sturdys cookie pop or lollipop sticks

Instructions

1. 1

   Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2. 2

   Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.

3. 3

   Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.

4. 4

   Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.