• Preparation Time 30 minutes + 30 minutes refrigeration
  • Baking Time 22 minutes
  • Makes 8 pops
  • Freezing Excellent

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Ingredients

  • Pie Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • ½ tsp salt
  • ½ cup Crisco® All Vegetable Shortening, well-chilled
  • 3-6 tbsp ice cold water
  • 8 candy sticks
  • ½ cup Smucker’s® Simple Blends® Wildberry Fruit Spread
  • 1 egg, lightly beaten
  • Glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • Filling

Serving Size: 8 pops

Directions

Serving Size: 8 pops

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Pie Crust: Mix flour and salt in large mixing bowl.
  • 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.
  • 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.
  • Bring dough together. Flatten ball into 1/2-inch (1 cm) thick round disk.
  • Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  • 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.
  • 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.
  • 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.
  • Glaze: Stir, in a small bowl, icing sugar and lemon juice until smooth. Drizzle on top of cooled pie pops.

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