Morgan’s Blueberry Pie Pops
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.