Pie Pops, A Yummy Sweet Treat in a Small Parcel

I’m sharing recipes this week from a wedding shower we had on Sunday. One of the desserts that everyone enjoyed were these delicious pie pops.

I used a Cream Cheese Pastry recipe from Once Upon a Plate, one of my favorite blogs, but you could easily use purchased pie crusts which would make these fabulous, unique treats a piece of cake pie to make! These would be a fun snack to greet your kids when they arrive home from school, a great way to welcome new neighbors, or the perfect tempting goody for a bake sale treat. I’m sure you will find a myriad of other ways to use these wonderful fruit filled delights on a stick –  you definitely want this recipe in your repertoire!

Pie Pops


1 tablespoon all-purpose flour
1 box refrigerated pie crusts, softened as directed on box
1/2 cup pie filling
20 lollipop sticks (I used wide craft sticks as I felt they made the pops sturdier)
1 egg, beaten with 1 tablespoon of water
3 tablespoons turbinado sugar (raw sugar)

1.  Heat oven to 425°F. Spray cookie sheets with cooking spray or line with parchment paper. 
2.  Sprinkle flour on work surface. Unroll pie crusts onto surface. Using a cookie cutter, (shape of your choice, I used a heart-shaped cutter since this was a wedding shower) about 3 inches in diameter,  cut rounds from crusts (cutter can be the shape of your choice, I used a heart-shaped cutter since this was a wedding shower -just make sure the cutter is not larger than approximately 3 inches or they will be too heavy to hold up well on the sticks); place on cookie sheet. Leftover pastry can be rolled in a ball and rolled out with a rolling pin. Cut to make additional rounds.
 3. To make each pie pop, lightly press lollipop or craft stick into crust round so that it rests in center, about 3/4  from the top of the round. Top each round with 1/2-1 teaspoon pie filling; cover with second crust round. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar. 
4. Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
– Any pie filling will work for this recipe. I used blueberry and added some raspberry jam to make a tasty filling.
– If you want to double the recipe, one 21-ounce can is more than enough pie filling for 2 boxes of pie crusts.


Adapted from Pillsbury

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