Pie pops are individual portions of pie, perfect for any day and any taste. Not to mention, nearly everything is tastier if it's eaten off a stick. The sky's the limit for flavorful fillings, but consider the following recipes for inspiration for more adventurous ideas.
- 9-10 ServingsServings
- 1 1/4 cups flour
- 2 teaspoons whole flax seeds, ground
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons margarine
- 3 to 4 tablespoons ice water
- Plain nondairy milk for brushing
- Turbinado sugar (optional)
- 9 to 10 lollipop sticks
- Chocolate Mousse Filling
- Poached Pear Filling
I like to make my pie crusts in a food processor because they come together faster and with less mess, but you certainly don't need one. For the fast method, pulse flour, flax seeds, sugar, and salt together in the food processor a few times just to combine. Drop margarine, by tablespoons, into the processor. Pulse until margarine is coated in flour and broken down to a coarse consistency, with pieces no larger than peas. Slowly drizzle in water, 1 tablespoon at a time, while pulsing, just until everything comes together into a cohesive dough.
For the low-tech version, place flour, flax seeds, sugar, and salt in a large bowl, and stir to combine. Drop margarine, by tablespoons, into the bowl.. Using a pastry cutter or two forks, cut margarine into the dry ingredients until the until the mixture has the appearance of coarse crumbs, with pieces no larger than the size of peas. Drizzle in the water, one tablespoon a time, mixing well between each addition, just until everything comes together into a cohesive dough.
Press the dough together into a ball, and flatten it out gently on a piece of plastic wrap. Wrap it up tightly and refrigerate at least 30 minutes before rolling out.
*The pie crust dough can be made up to 2 days in advance.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat. Set aside.
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter, about 2 1/2 inches in diameter, to cut out matching circles. Gather up excess pie dough and roll to cut out more circles. Transfer half of them to your prepared baking sheet. Lay a lollipop stick on the circle so that the top of the stick is in the center of the circle. Mound 1 1/2 to 2 teaspoons of filling directly in the center, on top of the stick. To get consistent amounts of filling, it helps to use a small (about 1-inch) cookie scoop.
Brush the edges of the exposed pie dough around the filling with nondairy milk. Take one of the reserved circles and, with your hands, gently stretch it out so that it's slightly larger than the bottom circle, to accommodate the mound of filling. Lay it on top, and carefully press around the edges, keeping the filling contained. Crimp the edges firmly with a fork, and poke the fork once in the very center to create a vent. Brush with nondairy milk all over and lightly sprinkle turbinado sugar on top.
Bake pies for 15 to 20 minutes until golden brown. Let rest on the sheet before transferring to a cooling rack.