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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 hour
Servings 15 2.5" pie pops
Author One Sarcastic Baker


Pie Crust

  • 2 3/4 Cups Bleached all-purpose flour (330 g / 12 oz)
  • 1 Cup Unsalted butter, cold and cut into 1/2" pieces (225 g / 8 oz)
  • 1/8 tsp Baking powder
  • 1/4 tsp salt
  • 1 1/2 TBS Apple cider vinegar
  • 1/3-1/2 Cup Ice water (80-120 ml)

Raspberry Filling

  • 4 Cups Frozen raspberries thawed and drained (450 g / 16 oz)
  • 2/3 Cup Granulated sugar (140 g / 5 oz)
  • 1 tbsp Lemon juice
  • 2 tsp Gelatin
  • 1 tbsp Water


Pie Crust

  1. In a large bowl, sift together the flour, baking powder, and salt then place in a food processor and pulse 3 times.

  2. Add the butter pieces and pulse about 5 times (3 seconds each time), until the butter is the size of large peas.

  3. Add the apple cider vinegar, and 5 TBP of ice water and pulse again 5 times. Check the dough by pressing a small amount between the palm of your hand and your fingers. If the dough comes together easily, it is ready. If not, add 1 TBSP pulse again and check again. Remember that the dough should not come together unless it is pressed together.

  4. Drop the dough on a clean work surface and bring it together by pressing it with your hands. Do not knead the dough or work it too long.

  5. Divide the dough into 2 equal parts and wrap each piece in plastic wrap then refrigerate for a minimum of two hours or overnight.

Raspberry Filling

  1. 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.

  2. Reduce heat to low and cook for additional 30-40 minutes, stirring occasionally until the liquid has reduced by half.

  3. While the raspberries are cooking mix the gelatin and water and let sit for 2 minutes until the gelating is bloomed and firmed up.

  4. Warm the gelatin in the microwave for 3 seconds then add it to the raspberries mixture. Stir and cook until thickened.

  5. Remove from heat and into a glass container. Allow to completely cool before filling the pie pops.

Assembling and baking

  1. 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.

  2. 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.

  3. 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.

  4. Use the brush to brush the edges of each round with water then scoop 1 tsp of the raspberry filling at the center.

  5. Place another piece of cut dough on top and use a fork to gently seal the edges.

  6. Brush the pie pops with egg wash and place the pan in the refrigerator while you heat the oven to 425F.

  7. While the oven is warming up and the first batch is chilling repeat the process with the second part of the dough.

  8. Bake for 12-15 minutes at the lowest oven shelf or until the pie pops are golden brown.

  9. Remove from the oven and allow to cool for 10 minutes before serving.