Pie on a Stick?! Yes, Blackberry Pie Pops!
Everyone loves lollipops. And we're remiss to find someone who doesn't love digging into a fresh, hot piece of homemade pie. So when heard about pie pops ... well, we just about flipped our lid. We got our hands on Andrea Smetona's new book, Easy As Pie Pops, and not only did she share a delicious recipe, but she's also giving away a copy to one lucky winner. Even if you don't win the book, we're all winners with this tasty recipe for Vintage Blackberry pie pops. Get ready to drool.
Vintage Blackberry Pie Pops Recipe
"When I think of a classic pie, I immediately think of the handmade woven lattice crust," Smetona said. "This traditional and bold berry pie makes for a perfect centerpiece at any celebration and using a lattice mold makes the 'woven' effect quick and foolproof! If you are not partial to seeds, you can strain them out, using a sieve or food mill; however, I always leave them in for that fresh-picked taste. Don’t forget to garnish with coarse sugar on top for that added sparkle and finishing touch."
Yield: 2 dozen pie pops
- 4 unbaked store-bought or
homemade 9-inch (23 cm)-diameter pie crusts
Blackberry Filling ingredients:
- 5 cup (497 g) fresh blackberries
- ½ cup (96 g) granulated sugar
- ¼ cup (38 g) Clear Jel, or 10 T (94 g) cornstarch
- 1 cup (236 ml) cold water
- 1 T (14 ml) freshly squeezed lemon juice
- 1 large egg white, beaten,
- Coarse sugar, for garnish
Preheat the oven to 400°F (204°C). Grease and flour a large baking sheet.
To prepare the filling:
- Bring ½ gallon (2 L) of water
to a boil. Meanwhile, wash the blackberries under cold water in a colander,
picking out any leaves or stems. Blanch them by placing them in the boiling
water and bringing it back to a boil for 2 minutes. Drain the berries and keep
them covered in a large bowl.
- In a large pot, combine the
granulated sugar, Clear Jel (or cornstarch) and cold water. Stir the mixture
over medium heat until it thickens and begins to boil. Add the lemon juice and,
stirring, continue to boil for 1 minute.
- Remove from the heat and fold
the berries into the hot mixture, stirring gently. Let cool to room
temperature. Transfer the mixture to a food processor or blender and pulse for
4 to 5 seconds.
To assemble the pie pops:
- Flour both sides of the two
piecrusts, then roll flat with a rolling pin. Using a 3-inch (7.6 cm) round
cookie cutter, cut 24 rounds from the dough, 12 for the bottom
crust and 12 for the top crust. If doing peek-a-boo, stamp out a lattice
peek-a-boo from each of the 12 top crusts, using a lattice pie mold or
- Lay out the 12 bottom
crusts on the prepared baking sheet. Brush each bottom crust with egg white,
using a silicone basting brush. Press an 8-inch (20 cm)-long cookie stick
firmly on top of the center of each bottom crust.
- Dispense a 1 ½-inch (about 4 cm) dollop of blackberry filling in
the center of each bottom crust. Place the top crust over each bottom crust and
press firmly around the sides only, sealing the filling inside.
- Create a cookie stick dowel
by cutting a 1-inch (2.5 cm)-long piece off the end of an 8-inch (20 cm)-long
cookie stick. Use this dowel to crimp the sealed edges of the pie pop by
pressing firmly on each side of the stick first, then move counterclockwise
around the edges. This will keep the stick from moving around once the pie pop
- After each pop is sealed and
pressed, carefully brush more egg white on each lattice top, except over the
filling inside the openings. Finally, sprinkle the top crusts with coarse
- Bake the sheet on the center rack of the oven for 15 minutes,
until the crust is nice and golden. Then place the individual pops on a cooling
rack and let cool for at least 15 minutes before serving.