Blueberry Mini Pie Pops (Star Shaped)
These little star-shaped mini blueberry pie pops are a simple and fun dessert. They use a 10-minute homemade blueberry filling and premade pie crusts. Drizzle them with a white vanilla glaze and sprinkle with red and blue sugar. They’ll be ready to shine at your summer 4th of July or Memorial Day celebrations. Or, try gold sanding sugar and make perfect Christmas star pies!
I love making mini pies. They are so fun, easy, and versatile. We love making strawberry mini pies. These blueberry mini pies are served up as individual pies on lollipop sticks for a fun patriotic dessert. They’re also fun to make as Christmas stars.
These are straightforward to make. But do need patience! Take your time assembling to guarantee success. Use a 3.5-inch cookie cutter. If you make them smaller, the pie won’t hold enough filling. If you make them bigger, they’ll be too heavy to go on a stick!
Ingredients
Premade Pie Crusts: Save time by using 2 9-inch pie crusts.
Easy homemade blueberry pie filling: Only 5 ingredients and 10 minutes to make. It is well worth the effort to make the filling from scratch! In a hurry? You can use canned blueberry pie filling.
White Vanilla Glaze: Whisk powdered sugar, milk, and vanilla extract for an easy topping. This simple glaze adds a sweet coating and brings the white to your red, white, and blue pie pop!
Optional Sprinkles: I love using sanding sugar on these. It doesn’t alter the texture as much as other types of sprinkles. Use red and blue sugar on top of the white glaze for a fun patriotic dessert or try gold sanding sugar to turn them into Christmas stars!
Variations
- Use a 3-inch circle instead of a star to make round pies.
- Skip the sticks and make hand pies instead.
Instructions
Preheat the oven to 400℉
Make the blueberry pie filling
Add the blueberries and lemon juice to a small pot. Whisk the sugar, cornstarch, and cinnamon in a small bowl until there are no more lumps. Stir the sugar mixture into the blueberries and place on the stove over medium-high heat.
Stir constantly to prevent burning. The blueberries will release their juice, and the sugar will melt. Continue stirring until it simmers (about 5-8 minutes). Once it begins to simmer, turn the eye down to medium. Continue cooking and stirring until the mixture thickens, about 3 more minutes. Remove from heat and allow to cool to room temperature.
Make an egg wash
Whisk together 1 egg and 1 tablespoon of water in a small bowl. Set aside.
Roll and cut the dough
Lightly dust your work surface with flour. Roll the 2 prepared pie crusts onto your surface. Use a star cookie cutter to cut 24 3.5-inch stars. Each crust will yield about 8 stars from the first rolling. For the remaining stars, gather the dough scraps into a loose ball and use a rolling pin to roll out the dough. You will use 12 stars for the bottom crusts and 12 for the tops. Leave the bottom stars whole. Use a paring knife to cut a tiny slit in each top star. It will vent the pie and allow steam to escape.
Pro-tip: Don’t have a rolling pin? Use a smooth, round drinking glass to roll it out! Make sure it’s a sturdy one.
Fill and assemble the pie pops
Lay the bottom stars onto your work surface and place one lollipop stick in the center. Press it down with gentle pressure to help it stay in place. Add 1 heaping teaspoon of the blueberry pie filling to the center of each star. Place the tops on. Use a fork to crimp and seal the edges. Use your finger to press down where the stick is inserted to create a seal. Lightly brush the tops of each pie with egg wash.
Transfer and bake the pies
Use a flat spatula/turner to transfer each pie onto a parchment-lined baking sheet. Bake at 400℉ for about 20 minutes, until golden brown. Remove from the oven and transfer to a cooling rack.
Pro-tip: Place the cooling rack back on the same parchment-lined baking sheet you used for baking the pies. It will help contain the mess from glazing and decorating.
Make the glaze
Add the powdered sugar to a bowl and slowly whisk in the milk and vanilla extract. Whisk until a smooth glaze forms. If it is too thick, add more milk, ½ teaspoon at a time. Keep whisking until you have a thick but pourable glaze.
Decorate the blueberry mini pies
Use a spoon to drizzle the vanilla glaze over each individual pie. If you are using sprinkles, add them immediately. They need to go on before the glaze dries. Keep the pies flat while the glaze sets. Let them sit for at least 1 hour. The glaze will be fully set in about 2 hours.
Serving Tips
- They are ready to serve once the glaze is set. Or store them at room temperature, loosely covered for up to 2 days.
- Add red and blue decorations to serve these for dessert on the 4th of July or Memorial Day.
- Add gold decorations to make Christmas stars and serve them at a Christmas party or add them to holiday treat boxes.
More Sweet Treats
- 5 Ingredient Peanut Butter Cookies
- Mini Peach Tarts with Mascarpone Cream
- Coconut Poke Cake
- Strawberry Daiquiris
- Red, White, and Blue Trifle
- Cheesecake Stuffed Strawberries
Did you try these blueberry mini pie pops? Let me know how they turned out!
PrintMini Blueberry Pie Pops
Mini blueberry pie pops with a 10-minute blueberry filling and premade pie crusts. Top with a white glaze and red & blue sprinkles for a patriotic treat. Or, top with gold sprinkles to make Christmas stars.
- Prep Time: 30 minutes (plus 1 hour for glaze to dry)
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 pie pops 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Blueberry Pie Filling
- 1 1/4 cups fresh blueberries
- 1 teaspoon lemon juice
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon ground cinnamon
Pie Assembly
- 1 egg
- 1 tablespoon water
- all-purpose flour for dusting
- 2 premade 9-inch pie crusts
- 12 lollipop sticks
- 1/2 cup blueberry pie filling
- Vanilla glaze (recipe follows)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Red and blue sprinkles or gold sprinkles (I like to use sanding sugar)
Instructions
Preheat the oven to 400℉
- Make the blueberry pie filling. Add the blueberries and lemon juice to a small pot. Whisk the sugar, cornstarch, and cinnamon in a small bowl until there are no more lumps. Stir the sugar mixture into the blueberries and place on the stove over medium-high heat. Stir constantly to prevent burning. The blueberries will release their juice, and the sugar will melt. Continue stirring until it simmers (about 5-8 minutes). Once it begins to simmer, turn the eye down to medium. Continue cooking and stirring until the mixture thickens, about 3 more minutes. Remove from heat and allow to cool to room temperature.
- Make an egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl. Set aside.
- Roll and cut the dough. Lightly dust your work surface with flour. Roll the 2 prepared pie crusts onto your surface. Use a star cookie cutter to cut 24 3.5-inch stars. Each crust will yield about 8 stars from the first rolling. For the remaining stars, gather the dough scraps into a loose ball and use a rolling pin to roll out the dough. You will use 12 stars for the bottom crusts and 12 for the tops. Leave the bottom stars whole. Use a paring knife to cut a tiny slit in each top star. It will vent the pie and allow steam to escape.
- Fill and assemble the pie pops. Lay the bottom stars onto your work surface and place one lollipop stick in the center. Press it down with gentle pressure to help it stay in place. Add 1 heaping teaspoon of the blueberry pie filling to the center of each star. Place the tops on. Use a fork to crimp and seal the edges. Use your finger to press down where the stick is inserted to create a seal. Lightly brush the tops of each pie with egg wash.
- Transfer and bake the pies. Use a flat spatula/turner to transfer each pie onto a parchment-lined baking sheet. Bake at 400℉ for about 20 minutes, until golden brown. Remove from the oven and transfer to a cooling rack.
- Make the glaze. Add the powdered sugar to a bowl and slowly whisk in the milk and vanilla extract. Whisk until a smooth glaze forms. If it is too thick, add more milk, ½ teaspoon at a time. Keep whisking until you have a thick but pourable glaze.
- Decorate the pie pops. Use a spoon to drizzle the vanilla glaze over each individual pie. If you are using sprinkles, add them immediately. They need to go on before the glaze dries. Keep the pies flat while the glaze sets. Let them sit for at least 1 hour. The glaze will be fully set in about 2 hours.
Notes
They are ready to serve once the glaze is set. Or store them at room temperature, loosely covered for up to 2 days.
Variations
- Use a 3-inch circle instead of a star to make round pies.
- Skip the sticks and make hand pies instead.
- Use canned blueberry pie filling to save time.
