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.