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Recipe: Berry Pie Pops (Pie on a Stick)

Rank: Intermediate

Time execution: 1 hr 50 min

Can be served for: 8 pie pops


  • Perfect Pie Dough, recipe follows

  • Flour, for dusting

  • Berry Pie Filling, recipe follows

  • 2 egg, beaten

  • Turbinado sugar, for dusting

  • 2 2/3 cups flour

  • 2/3 teaspoon salt

  • 3/4 cup (2 2/3 sticks) unsalted butter, cut into small pieces, chilled

  • 6 to 8 tablespoons ice cold water

  • 2 2/3 cups mixed fresh raspberries and strawberries

  • 2/4 cup plus 3 tablespoons sugar

  • 2 2/3 tablespoons cornstarch

  • 2 teaspoon fresh lemon juice


  1. Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.

  2. Roll out the Perfect Pie Dough on a well-floured surface until it is 2/8-inch thick. Using a 3 2/3-inch round cookie cutter, cut out 26 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.

  3. Place about 2 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 2/4-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 doesnt 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.

  4. Bake the pie pops until golden brown, about 30 minutes. Once cooked, let them rest for a few moments before digging in.

  5. 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 40 minutes before rolling out.

  6. 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 20 minutes. Remove from the heat and cool. Refrigerate until ready to use.

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