Ingredients
1
pint (2 cups) fresh blueberries
2
tablespoons granulated sugar
1
teaspoon ground cinnamon
1/2
teaspoon cornstarch
Dash ground nutmeg
1
tablespoon lemon juice
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg
1
tablespoon water
paper lollipop sticks
Sanding sugar
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In 1-quart saucepan, stir all filling ingredients. Cook over medium heat, stirring occasionally, until thickened.
Remove pie crust from pouch; unroll on lightly floured work surface. With X-inch star-shaped cookie cutter, cut out 10 stars. Place 5 stars on cookie sheet. Press 1 lollipop stick on each star, with 1 end just short of center. In small bowl, beat egg and water with fork. Brush egg mixture on edges of stars. In center of each star, place 1/8 teaspoon filling. Top each with another star; gently press to seal. Use fork to make decorative trim around edges. Brush tops with egg mixture. Sprinkle with sanding sugar.
Bake 17 minutes or until lightly browned. Remove from cookie sheet to cooling rack.
