Mini Pie Pops
We all love food on a stick. Why wouldn’t you? No utensils are needed, it’s an entirely mobile method of serving food, and it’s just so darn cute. Well, I suppose corn dogs aren’t so cute. But these mini pie pops take the cute-cake! I love the idea of whipping up a batch of these for a bake sale or for a kid’s (or adult’s) birthday party. They are fun, easy, and with McCutcheon’s on your side you can make as many flavors as you want!
Mini Pie Pops
Let’s be honest. It is a great thing to say, “I made this pie crust from scratch!” But, when it comes down to it, not all of us have time to make a homemade crust a la Julia Child’s recipe. So I offer you both my tried-and-true recipe for pie crust and the easy Pillsbury Crust version. Both are great, no lie.
- 2 cups all-purpose flour
- 1/2 cup iced water
- 1 tbsp salt
- 1/4 tsp sugar
- 4 tbsp lard, or shortening, chilled
- 1 1/2 sticks unsalted butter, chilled
- The “I-Have-30-Minutes” Ingredients:
- 1 roll, Pillsbury Pie Crust
- Various jars of McCutcheon’s Preserves (I chose Triple Crown and Black Raspberry)
- 1 egg white
- pop sickle sticks, for as many pie pops as you intend to make
- white granulated sugar (optional)
- For the Pie Crust (“The Bakers” Way)
- In a food processor, combine the flour, lard, butter, salt, and sugar. Pulse four to five times to just begin to break down the fats.
- As you pulse the contents of the food processor, add the water. Continue to pulse until the dough begins to form a ball. The dough should not be crumbly but should also not be too sticky or wet.
- Transfer the dough to a sheet of plastic wrap and cover the ball completely.
- Chill for at least an hour.
- Roll out the pie crust until it is 1/4 in. thick.
- Using a round 2.5×2.5 in. cookie cutter (or round Tupperware lid) cut out circles for the pie crusts.
- Arrange the circles onto a cookie sheet with enough room in between each for the pop sickle sticks.
- Place a spoon full of preserves in the center of the circle and place the pop sickle stick at the bottom ( it should resemble a lollipop with the end of the stick at the center of the pie circle).
- Top the filled circle with another pie crust circle and pinch the edges closed with a fork.
- Brush the top crust with egg white and sprinkle with granulated sugar.
- Bake at 375 F for 12-14 minutes, or until the crusts are golden and crispy.
- Allow to cool completely and dig in!