Berry Pie Pops (Pie on a Stick)

TOTAL TIME: 1 hr 50 min
Prep: 50 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 8 pie pops
LEVEL: Intermediate

ingredients

  • Perfect Pie Dough, recipe follows
  • Flour, for dusting
  • Berry Pie Filling, recipe follows
  • 1 egg, beaten
  • Turbinado sugar, for dusting
PERFECT PIE DOUGH:
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 6 to 8 tablespoons ice cold water
BERRY PIE FILLING:
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
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Directions

This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars.
Special equipment: 8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.

Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.

Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.
Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.

Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

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Newest Ratings and Reviews

Read all 9 reviews

  • on February 11, 2014

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    I did these as little pies with a dollop of cool whip for church, and they were a total hit - young and old liked them. The raspberry and strawberry filling is genius, and the little pies are too cute. A little work at making them, but well worth it for a treat.

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  • on February 09, 2014

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    These are awesome ! I didn't have a 2 1/2" cookie cutter, but had a glass that was 3" wide, worked fine. Recipe was so easy to do and you can change the fruit to your liking. Last time I made these I used what was on special at the grocery store, blackberries and strawberries, came out SUPERB ! You can also lose the stick and eat them like a store bought Hostess pie if you desire. Sharing these at future parties in my house from now on.

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  • on July 06, 2013

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    When the sticks in my pies did not harden, I was worried. I walked away and came back to find they were tight! No complaints about that : love the idea.

    people found this review Helpful.
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