Cake pops were all the rage last year, but now, pie pops are
ready to take over
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| Mini Pie Pops |
Make 12 (2-inch) mini pies Prep Time 30 minutes, plus
refrigeration time Baking Time 15 minutes
Ingredients for the crust: 1 and 1/2 cups all-purpose flour.
1/4 teaspoon salt. 3/4 cup cold butter, cut into small cubes. 4 to 6
tablespoons ice water
Ingredients for the filling: 1/4 cup canned blueberry or
strawberry filling. 1 tablespoon sugar. 1/2 tablespoon cornstarch, diluted in 1
tablespoon water. 1 egg, beaten with 1 tablespoon water
Mini Pie Pops recipe: 1- In a large bowl, combine flour and
salt. Cut in butter until texture resembles coarse crumbs. Stir in just enough
water to bind the flour mixture. Mix lightly until it forms a ball. Cover with
cling wrap and refrigerate for 2 hours or more before using. 2- Make the
filling: Using a food processor, puree pie filling until smooth. Combine filling
with sugar in a small saucepan, then cook over low heat. Add cornstarch mixture
and bring to a boil. Cook until mixture thickens. Let cool before using. 3-
Assemble the pie pops. On a well-floured surface, roll out pie dough until
1/8-inch-thick. Using a 2-inch round cutter. Cut out 24 rounds to make 12 pie
pops. 4- Press a paper lollipop stick onto one round. Add 1/4 teaspoon filling
on top. Cover with another round cutout. Use the tip of another lollipop stick
to seal edges. 5- Use a paring knife to cut small slits on top of each mini
pie. These will serve as vents. You can also create a lattice design, if
desired. Arrange pie rounds on a parchment paper-lined cookie sheet. Brush with
egg wash. 6- Bake at 375F for 15 minutes or until golden brown. Let cool for a
few minutes before serving
