Pie pops

Pie crust filled with rasberry filling baked on a lollipop stick.

Course Dessert, Snack

Cuisine American

Keyword butter pie crust, pie pops, raspeberry filling

Prep Time 1

Servings 2.5" pie pops

In a medium pan, place the raspberries, sugar, and lemon and cook over medium heat until the sugar has dissolved completely and the mixture is boiling.
Reduce heat to low and cook for additional 30-40 minutes, stirring occasionally until the liquid has reduced by half.
While the raspberries are cooking mix the gelatin and water and let sit for 2 minutes until the gelating is bloomed and firmed up.
Warm the gelatin in the microwave for 3 seconds then add it to the raspberries mixture. Stir and cook until thickened.
Remove from heat and into a glass container. Allow to completely cool before filling the pie pops.

Line two large cookie pans with parchment paper and place a small bowl with water and a small brush close and ready to be used.
Roll one part of the chilled dough into 1/8" thick (see notes about rolling the dough)and use a 2.5" round cookie cutter to cut the dough.
Place half of the rounds on the lined baking pan. Dip the pop sticks with water and place them at the center of each cut dough. Press gently.
Use the brush to brush the edges of each round with water then scoop 1 tsp of the raspberry filling at the center.
Place another piece of cut dough on top and use a fork to gently seal the edges.
Brush the pie pops with egg wash and place the pan in the refrigerator while you heat the oven to 425F.
While the oven is warming up and the first batch is chilling repeat the process with the second part of the dough.
Bake for 12-15 minutes at the lowest oven shelf or until the pie pops are golden brown.
Remove from the oven and allow to cool for 10 minutes before serving.