Pie On A Stick | Life of Something Minted | Seattle Wedding Photographer
Mar
21
Filed Under
2013
Berry Pie Pops
If you know me personally, you know that my husband Stefan does the cooking because I consider making Top Ramen preparing a warm meal. With that said, I teamed up with my sweet heart to try my luck at baking and to my surprise, our pie pops turned out great! For the most part, he did the work, (but I did measure out a few ingredients between capturing the process aaannd was the official taste tester!)
Here’s the recipe we adapted from a true pro, Cooking Channel’s Kelsey Nixon:
Perfectly Crisp Pie Dough
What you’ll need:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 6-8 tablespoons ice cold water
Berry Pie Filling
What you’ll need:
- 1/4 cup + 2 tablespoons sugar
- 1 1/2 cups fresh raspberries & strawberries
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons corn starch
Other ingredients: 1 egg, beaten + powdered sugar to add before baking
Now, preheat that oven to 375 degrees and get to mixing!
Directions: Put berries in a saucepan over medium heat then stir in sugar, cornstarch & lemon juice. Bring to a boil while stirring occasionally and cook for about 10 minutes until thick. Next remove from heat and refrigerate while preparing the dough.
Butter noun : the magic ingredient in making all things delicious.
Grab a mixing bowl and combine flour and salt. Now work the butter into the flour by hand until you have large buttery chunks throughout the mix. Add water to the bowl one teaspoon at a time while stirring with a fork (but avoid overworking the dough) then shape the dough into a neat pile, cover with plastic wrap and refrigerate for at least 30 minutes.
Break out the rolling pin and flour your surface, now get to rolling the chilled dough out till it’s 1/8 inch thick. Grab a round cookie cutter (or a wide mouth glass in my case) and cut out 16 rounds for 8 pie pops then place them on a parchment-lined baking sheet.
Plop one heaping tablespoon of the berry pie filling in the center of each cut out, leaving a 1/4 inch border from the edges. Place lollipop sticks in the center then grab the remaining dough cut outs and stretch them over the red dressed dough.
Now either thumb or fork press the edges closed then brush egg wash over the top dough pieces + sprinkle with powdered sugar. Don’t forget to cut small vents on each pop.
After 20 minutes in the oven, you’ll have golden brown berry pie pops just waiting to meet you 🙂
Let cool before you take that first bite, they’ll be hot!
An easy cleanup is almost as sweet as the treat! Now raise a pie pop to life, love & memories,
They really were 🙂
Those looks so good! xoxo