Blueberry Pie Pops
Recipe yields 2 dozen.
With an abundance of blueberries right now, this recipe is the perfect summer treat. You can use different berries or even stone fruits depending on what you like. Be creative and make different jams like an strawberry, raspberry, or a combination of fruits
For the blueberry filling:
Fresh blueberries 2 cups
Cornstarch 1 tablespoon +1 teaspoon
Sugar 1 cup
Orange zest 1 teaspoon
Orange juice 2 tablespoons
Lemon juice 2 teaspoons
Star anise 1 whole piece
Blueberry jam 4 teaspoons
Salt pinch
In a small bowl combine sugar and orange zest. Gently rub together with fingertips to release oils. Add cornstarch and mix.
In a small saucepan combine blueberries, sugar, cornstarch, juices, and star anise and salt. Let sit for 10-15 minutes.
Place on medium high heat and bring to a simmer. Cook for 4-5 minutes until thickened. Remove from heat and stir in jam. Cool.
For pie dough:
All purpose flour 2 cups
Whole-wheat flour ½ cup
Kosher salt 1 teaspoon
Sugar 1 tablespoon
Butter, cold 2 sticks (8 oz.)
cubed into 1 inch pieces
White vinegar ½ teaspoon
Ice water ½ cup
In a bowl of a food processor, combine dry ingredients. While pressing the pulse button on and off, slowly add cold butter and mix until you see lumps the size of broken walnut pieces.
Combine water and vinegar and slowly add to flour/butter mixture pulsing on and off just until dough comes together. The dough should be moist and hold together, but not sticky.
Remove from the bowl and divide dough into two pieces. Wrap dough in plastic wrap and flatten into a thick disc.
Chill for at least 2 hours or overnight.
To assemble:
Egg 1
Salt pinch
Sugar ½ – ¾ cup
Remove pie dough from refrigerator. Lightly dust work surface with flour. Roll dough to ¼ inch thickness and working quickly, cut out 3-inch rounds. Repeat with second disc and with leftover dough.
Chill discs until firm. Cut 3 small slits onto ½ of the dough discs – these will be used as the top part of the pops
Make egg wash by whisking together egg and salt. With a pastry brush, brush the edges of the discs with the egg wash. Place a lollipop stick in the center and push gently into the dough and then place 2 teaspoons filling in the center of the disc. Place another dough disc on top. Seal and crimp the edge with a fork.
Repeat with remaining dough and then chill blueberry pops until firm.
Preheat oven to 375 degrees.
Brush tops of blueberry pops with egg wash and then sprinkle generously with sugar. Bake for 15-17 minutes until tops are lightly browned. Cool completely before serving.
