Pie Pops | Recipes

Pie Pops

(20) Ratings:
Prep Time:
Baking Time:
Makes:8 pops
Freezing:excellent

With a flakey crust and a sweet fruit filling, these goodies make for a perfect treat after your family dinner. You won’t want to put them down!

Ingredients

Pie Crust

1 ⅓ cups 325 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL salt
½ cup 125 mL Crisco® All Vegetable Shortening, well-chilled
3-6 tbsp 45-90 mL ice cold water

Filling

8 candy sticks
½ cup 125 mL Smucker’s® Simple Blends® Wildberry Fruit Spread
1 egg, lightly beaten

Glaze

1 cup 250 mL icing sugar
2 tbsp 30 mL lemon juice

Directions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pie Crust: Mix flour and salt in large mixing bowl.
  3. Cut chilled shortening into 1/2-inch (1 cm) cubes.  Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  4. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15mL), until dough is moist enough to hold together when pressed together.
  5. Tip

    Water Works! Ask your little helper to be your water monitor. Set them up with a cup of ice cold water and a tablespoon. Let them measure out the right amount and pour it into the bowl while you mix.

  6. Bring dough together. Flatten ball into 1/2-inch (1 cm) thick round disk.
  7. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  8. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) until it is1/8” (0.3 cm) thick.Using a round 3" (8 cm) cookie cutter, cut out 16 circles. Re-roll dough if necessary.
  9. Tip

    Kids love cookie cutters so let them help you cut out the shapes. You can use a circle or even a flower shaped cookie cutter. Don’t have any cookie cutters? Check out the printable ones in the Baking with Kids section!

  10. Press one candy stick into 8 circles so that end of stick rests in centre of pastry. Top each round with 1 tbsp (15 mL) of fruit spread and cover with a second round. Press fork around edges to seal. Brush with beaten egg.
  11. Tip

    Let your little helper be an egg wash artist. Once the Pie Pops are assembled, let them brush the top with a beaten egg using a pastry brush.

  12. Bake in preheated oven, 20 to 22 minutes or until golden. With a spatula, carefully remove from baking sheet and let cool completely on cooling racks, 30 minutes.
  13. Glaze: Stir, in a small bowl, icing sugar and lemon juice until smooth. Drizzle on top of cooled pie pops.
  14. Tip

    Drizzle away! Let your helper decorate the top of the Pie Pops by piping out the glaze.

Tips

  • Try making other shapes like flowers to create a bouquet of pops using cookie cutters.
  • Add different coloured sugars on top to decorate.

Nutritional Information

Comments & Photos

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RECIPE BOOKLET