Morgan’s Blueberry Pie Pops

Pie Dough

Blueberry Pie Filling

1 egg, beaten

Flour, for dusting

Sugar, for dusting

Lollypop sticks (8)

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.

Roll out the pie dough of your choice on a well-floured surface until it is 1/8-inch thick.

Using a 2 ½-inch round cookie cutter, cut out 16 rounds, for 8 pie pops.

Place rounds onto the prepared baking sheet.

Place 1 heaping tablespoon of the Blueberry Pie Filling of your choice in the center of 8 of the rounds, leaving a boarder about ¼ inch from the edges.

Place the lollypop stick in the middle of the 8 rounds through the filling, and almost to the top of the rounds.

Brush the edges of all the rounds with egg wash.

Place the 8 rounds on top of the filled rounds, with the egg wash side down.

Press the edges together gently with your finger and then crimp the edges with a fork to make sure they are completely sealed.

Brush the tops of each pie pop with egg wash and sprinkle with sugar.

Use a pairing knife to cut a small vent into each pop.

Bake pie pops until golden brown (about 20 minutes) and let cool before serving.