The first time I saw pie pops was on Pinterest; a lovely lady had it pinned on her board for wedding favor ideas. Pie is my all time favorite comfort food. It’s a classic American dessert that never gets old for me. I love when it’s warm and the crust is flaky. I used store bought pie crust to make the prep time shorter and because there were only a few ingredients, the whole process took me under an hour. I thought it would be cute to present them in a polka dot tin can that I bought from Michael’s for $2 and I cut out a piece of styrofoam to fit inside. These cute little pie pops are bite size so you don’t feel guilty about eating one…or two…or three!
Berry Pie Pops
- 1 package Pillsbury Pie Crusts
- 1 egg beaten
- Flour for dusting
- Sanding sugar
- Berry pie filling (see below)
- Popsicle sticks
- 2 1/2 inch cookie cutter
Berry Pie Filling
- 1 1/2 cups fresh strawberries, blueberries, & raspberries (I used frozen berries)
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Over medium heat, place berries, cornstarch, sugar, and lemon juice in a sauce pan and bring to a boil until thick. Cool in refrigerator for about 15 minutes.
Roll out dough on a floured surface. Cut out 16 rounds for 8 pops. Place about 1 tablespoon of the berry pie filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the popsicle stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Brush the edges of all the rounds with the 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 lollipop stick to make sure the edges are completely sealed. Brush the tops of each pie pop with egg wash and sprinkle with sanding sugar. Use a paring knife to cut small vents in each pop.
Bake for 20 minutes.