This post is dedicated to my little brother that is currently stationed in Afghanistan and who’s proven theory in life is that everything tastes better on a “steeeek.” Sorry, it’s an inside joke.

I saw these many years ago in a little bakery in Dallas and the idea has stuck in my head since then. It wasn’t until this past weekend when we were spending time at the ranch that I remembered these little delights. My mother-in-law had taken Mia to the neighboring ranch for a visit and upon their return my 2 year-old little girl had a new word, bue-bery-pie. I didn’t have to decipher what she was saying because the evidence of her new found word was smeared all over her face. And that’s when I remembered, pie on a stick and jumped in the kitchen when we returned home.

Buttery, flaky, sweet, and perfect for those little hands without a huge bue-berry-pie mess.

Blueberry Pie Sticks makes 15

• 1 cup fresh blueberries, organic if possible
• 1/3 cup sugar
• 1 Tbs cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp lemon juice
• pinch kosher salt
• 2 store bought pie dough crusts for a 9″ pie
• flour, for dusting
• 1 egg white
• 15 lollipop sticks

Preheat oven 375°F.

In a bowl, combine blueberries, sugar, cornstarch, cinnamon, vanilla extract, lemon juice and salt. Stir well and set aside.

Dust a clean work surface with flour and roll out one pie dough crust. With a size-able cookie cutter, about 2″ to 4″ in diameter, press into the dough and cut out a shape in the dough. Make sure for every shape you cut that you have one to match. Each “pie on a stick” uses two pie crust shapes. Place on an ungreased baking sheet lined with parchment paper if you have any. By the way, will someone remind me to please go to Gourmet Gallery and grab some parchment paper please! I keep forgetting.

Repeat with the other pie crust dough. You will have to gather, roll, and cut with the cookie cutter a couple of times to use all of the dough.

Place the lollipop sticks into the center of each piece of pie crust dough on the baking sheet.

Place a small teaspoon of the blueberry mixture into the center.

Top with a matching pie crust and crimp the edges with a fork or a lollipop stick making sure all edges are sealed. Brush with top of the pie crust with egg white.

Place in the oven and bake for 12 to 15 minutes until the the crust is golden. Once finished, remove from the oven and allow to cool on a wire rack.

It’s like a little bite of blueberry awesomeness. I can’t wait to make more with many different fillings and before you ask, I’m sure you can use store-bought pie filling. I didn’t because I didn’t want all of the excess sugar and corn syrup that those tend to have but if I was in a hurry and wanted to make these for a party I might try it. If you do though, be careful about how much “syrup” from the pie filling that you add to avoid leakage.

num, num, num, num, num, num! Pie on a stick is awesome and I almost ate them all! Thankfully, it was my neighbor’s birthday and I gave the majority to him.

Mia approved.

I ran out of blueberry puree for Mia and she is now holding my cat for ransom. Poor Athens.

I dropped everything I was doing (so laundry will get done later, woo hoo I lead an exciting life these days, a lot different than the days at the magazine or being on tour with my husband in his musician days la la la….enough rambling) what was I saying, oh yeah, I dropped everything and threw this together. She’s old enough now that I mix this with yogurt or a protein. It’s good even if your baby is pass the stage 2 foods to have on hand to cook with. She loves it. Of course you could blend anything with blueberries and she would like it. hmmmm… spinach/ blueberry??? Stay tuned.

Blueberries and mangos are stage 2 foods (8 to 10 months) because blueberries could cause an allergy, although it’s rare, and mangos have been known to be sensitive to babies who are sensitive to acidic or tropical fruits. As always consult your doctor when introducing your baby to a new stage of foods.

blueberry, apple, mango puree {stage 2 baby food}

ingredients:

1 cup of blueberries, fresh or frozen

1 cup of cored peeled and diced organic apples (apples are on the FDA “dirty dozen” list, choose organic if possible)

1 cup of peeled and diced mango

1/3 cup of water

Place blueberries, apples, and water into saucepan and bring to a boil. Simmer for 10 minutes or until apples are soft and mash-able.

Meanwhile, place mangos in a food processor or blender and pulse until slightly pureed.

With a slotted spoon, transfer apples and blueberries to the food processor reserving the cooking liquid. Puree adding the reserved liquid from the apples and blueberries until desired consistency is reached.

Place puree in an ice cube tray. Cover with plastic wrap and freeze. When frozen remove and place in a freezer bag. Store for up to 3 months. Preferably use in 1 month. Defrost in microwave to serve. Each cube is 1 ounce.

Tip: Try to keep baby occupied when in the kitchen. I still haven’t found a way to keep her mind distracted from the “I don’t want you doing that” things in the kitchen such as cat food or water dishes. If you have any ideas PLEASE let me know!  I don’t know how she got it, my guess is she has learned to open the refrigerator and the fruit drawer inside, but all of the sudden I hear crunch…crunch…crunch. I look down and…

Seriously, I’m not making this up. Where did she get the apple?

Yep. Sweetie I know you have your front teeth but I don’t think you are ready. Now put down the apple and give me the cat.

Without fail yogurt will always end up on her face, clothes, floor and in her hair. It is unavoidable.

Blueberry – Pear – Thyme Yogurt (stage 3 food 8 to 12 months) · a little bears favorite

1 oz. blueberry, pear, and thyme puree (see recipe below)

2 oz. whole organic yogurt

mix and serve

Blueberry – Pear – Thyme Puree (stage 2 food 6 to 8 months)

1 cup frozen blueberries

1/4 cup of water

3/4 cup pears mashed or pureed

4 sprigs of fresh thyme

Bring water to a boil and add blueberries. Simmer for 15 minutes or until berries are soft. Spoon out blueberries and reserve liquid. Toss the thyme sprigs. Place blueberries and pears in food processor or blender. Blend until smooth adding reserved liquid from the blueberries if needed. This makes 16 ounces more or less of puree. I place puree in ice-cube trays and freeze. When frozen take out cubes and place in labeled freezer bags. Store for up to 3 months. 1 frozen cube equals 1 ounce.

** As always check with your physician before introducing a new food