Mini Blueberry Pie Pops

Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). To prevent the baking sheet from sticking, cover it with a layer of parchment paper.

Unroll one of the pie crusts to an incredibly thin 1/8 inch thickness; cut out numerous small circles from the dough using a cookie cutter or glass. Arrange 16 of these circular pieces into each of the 24 individual compartments within a mini muffin pan. Allow the assembled pie crusts to chill in the refrigerator for approximately 15 minutes. During this time, unroll the second pie crust to the same thin thickness and cut out 16 additional small circles; place these circular pieces onto a prepared baking sheet, where they will be refrigerated alongside the first batch.

In a separate bowl, combine granulated sugar, ground cinnamon, ground nutmeg, lemon zest, and cornstarch. Gently fold in the fresh blueberries until they are evenly coated with the sugar mixture. In a small bowl, whisk an egg until it becomes smooth and creamy. Using a spoon, fill each of the chilled pie crusts with approximately 1 tablespoon of blueberry mixture; be cautious not to overfill the cups. Insert a cookie pop stick horizontally into each filled cup, leaving about an inch of space at the top. Using a pastry brush, apply a small amount of beaten egg to the edges of each filled cup; place a 2 1/2 inch circular piece of dough onto the top of each filled cup, pressing the edges together to seal in the filling and create a secure crust. Using a toothpick, carefully poke 3 or 4 small holes into the top crust of each pie pop. Brush the tops with beaten egg and sprinkle with granulated sugar.

Place the assembled pie pops into a preheated oven, where they will bake until their tops are golden brown. The baking time should be approximately 20 minutes. Remove the pie pops from the oven and allow them to cool for 5 minutes before gently removing them from their muffin tin cups. To ensure the pops release easily, run a small knife around the edges and under the stick.