For my birthday a few months ago, my cousins bought me a book simply titled Pie Pops (by Carol Hilker), and it consists entirely of little pastries that you eat on a stick. Over winter break we decided to make the blueberry ones. We didn’t alter much from the book’s original recipe, except for some extra lemon zest. It only calls for a portion of the zest, but we put the whole lemon-worth’s in, claiming we wanted it to taste more like summer. It was delightful.
Seeing as I had a partner-in-crime by the name of Nicole, who is also very artsy, this was a good time to experiment with photography.
My other cousin Michelle, who is more science-minded than craft-oriented, wanted serious documentation that she helped–and it’s true, she made the pie crust dough herself! And we all know that’s pretty much the hardest part of a pie.
Since this was also more than the usual “just me”, we had some fun adventures along the way…
I hope that you make these–and when you do, I hope you enjoy not only the end result but the process itself with some good friends (or family members!), because no one should ever eat a pie pop alone. These are meant to be shared!
Blueberry Pie Pops
Yield: about 24
5 cups flour
1/4 cup sugar
1 t. salt
1 lb butter, cold
1/2 cup water or vodka
4 cups fresh blueberries
1 t. lemon juice
3 T. cornstarch
1 1/2 c. granulated sugar
Zest of 1 lemon
Egg wash: 1 egg, beaten with 2 T. milk
Granulated sugar for sprinkling
3-inch round cookie/biscuit cutter
24 cake pop sticks
Assemble the pie crust dough–mix the flour, sugar, and salt in a large bowl. Cut in butter until resembling small pebbles. Mix in enough water or vodka so the dough just barely sticks together but is not sticky. If too warm, form into a log and place wrapped in plastic wrap in the fridge. Once workable, roll out to approximately 1/8-inch thickness. Cut out rounds with cookie cutter. If desired, use a mini cookie cutter to cut small shapes in half of the dough rounds for ventilation. Chill until needed.
Assemble the filling–mix cornstarch, sugar, and salt in a small bowl. Put blueberries and lemon juice and zest into a medium bowl. Add cornstarch mixture and mix well to combine. Set aside for 30 minutes.
To assemble pops–preheat oven to 375 degrees. Place one solid round on a 3×3″ parchment paper sheet, and place on top of a muffin tin cell. Gently indent the center a bit. Add a cake pop stick, the end extending about halfway onto the bottom round, and fill with 1 tablespoon filling. Brush outside edge with egg wash, then place a ventilated round on top. Crimp edges to seal. If you did not ventilate the top with small shapes, cut a few slits in the top with a knife to let air escape during baking. Repeat for all 24 cake pops. Brush tops of all with egg wash, then sprinkle all with sugar. Place in oven for 15-20 minutes or until golden brown. Let cool 5-10 minutes in muffin tins, then carefully transfer to a rack to cool.