Blueberry Pie Pops

Dairy Free
Health score
1%
Blueberry Pie Pops
90 min.
16
152kcal

Suggestions

Looking for a delightful and dairy-free dessert to satisfy your sweet tooth? Look no further than these scrumptious Blueberry Pie Pops! Perfect for serving at your next get-together or simply enjoying at home, these pie pops are a fun twist on the classic blueberry pie. With a prep time of just 90 minutes, you'll be enjoying these tasty treats in no time.

These Blueberry Pie Pops are not only dairy-free but also packed with 16 servings, making them a crowd-pleaser. Each pop contains only 152 calories, allowing you to indulge guilt-free. The recipe calls for a variety of ingredients you likely already have in your pantry, such as blueberries, sturdy cookie pop or lollipop sticks, and a few key spices like cinnamon and nutmeg.

To create these delectable pie pops, you'll need a few essential pieces of equipment, including a bowl, baking sheet, baking paper, and an oven. With the help of a knife, whisk, toothpicks, and a muffin tray, you'll be able to assemble these Blueberry Pie Pops with ease.

So why not give these Blueberry Pie Pops a try for your next dessert? Your taste buds will thank you!

Ingredients

  • 1.3 cups blueberries 
  • 16  celery stalks 
  • tablespoon cornstarch 
  •  eggs 
  • teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • teaspoons lemon zest 
  • 9-inch pie crust dough ()
  • 0.5 cup granulated sugar white to taste

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • knife
  • whisk
  • toothpicks
  • muffin liners
  • muffin tray
  • pastry brush
  • mini muffin tray

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  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. 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.
  4. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill).
  5. 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.
  6. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  7. Bake in the preheated oven until the tops are golden brown, about 20 minutes.
  8. 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.

Nutrition Facts

Calories152kcal
Protein5.26%
Fat40.34%
Carbs54.4%

Properties

Glycemic Index
13.57
Glycemic Load
4.95
Inflammation Score
-1
Nutrition Score
2.6317391278951%

Flavonoids

Cyanidin
0.98mg
Petunidin
3.65mg
Delphinidin
4.1mg
Malvidin
7.82mg
Peonidin
2.35mg
Catechin
0.61mg
Epigallocatechin
0.08mg
Epicatechin
0.07mg
Apigenin
0.11mg
Luteolin
0.07mg
Kaempferol
0.2mg
Myricetin
0.15mg
Quercetin
0.9mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:151.89kcal
7.59%
Fat:6.86g
10.55%
Saturated Fat:2.14g
13.37%
Carbohydrates:20.81g
6.94%
Net Carbohydrates:19.74g
7.18%
Sugar:7.47g
8.31%
Cholesterol:10.23mg
3.41%
Sodium:109.61mg
4.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.01g
4.02%
Manganese:0.18mg
8.87%
Folate:20.99µg
5.25%
Vitamin K:5.28µg
5.02%
Vitamin B1:0.08mg
5.02%
Fiber:1.07g
4.28%
Iron:0.76mg
4.21%
Vitamin B2:0.06mg
3.74%
Vitamin B3:0.74mg
3.71%
Selenium:2.35µg
3.36%
Phosphorus:26.03mg
2.6%
Vitamin C:1.57mg
1.91%
Vitamin B5:0.17mg
1.69%
Copper:0.03mg
1.52%
Vitamin E:0.22mg
1.49%
Potassium:48.54mg
1.39%
Magnesium:5.4mg
1.35%
Vitamin B6:0.03mg
1.34%
Zinc:0.18mg
1.17%
Calcium:10.3mg
1.03%
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