Berry Pie Pops

 Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Your own individual pie: That's fun enough. Put it on a stick and smiles grow even wider. You can make the filling ahead and refrigerate it for up to five days; bring it to room temperature before using.

Yield:

Serves 12 (serving size: 1 pie pop)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 164
Fat 8.8 g
Satfat 3.7 g
Monofat 3.2 g
Polyfat 1.7 g
Protein 2 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 178 mg
Calcium 6 mg

Ingredients

2 tablespoons sugar
1/4 teaspoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons cornstarch
1 (6-ounce) package raspberries
1 (6-ounce) package blueberries
Cooking spray
1 (14.1-ounce) package refrigerated pie dough
1 tablespoon milk
1 large egg white

Preparation

1. Combine first 6 ingredients in a medium saucepan over medium heat. Bring mixture to a boil, and cook for 8 minutes or until juices thicken. Pour mixture into a medium bowl; cool to room temperature.

2. Preheat oven to 450°.

3. Line a baking sheet with parchment paper; coat paper with cooking spray. Roll 1 dough portion into a 12-inch circle. Cut out 8 (3 1/2-inch) rounds; arrange in a single layer on prepared pan. Reroll scraps; cut out 4 more rounds. Place on pan. Cover dough rounds; refrigerate. Repeat with remaining dough portion for 12 more dough rounds; place on work surface.

4. Cut 3 small slits in center of 12 dough rounds on work surface; set aside. Place 1 craft stick on each of remaining 12 rounds on pan, pressing slightly; top each with 4 teaspoons filling, leaving a 1/4-inch border. Moisten borders with water using your finger. Place rounds with slits over filling; press edges with a fork to seal. Mix milk and egg white; brush gently over pie pops.

5. Bake at 450° for 14 minutes or until golden brown. Cool on pan 3 minutes; carefully place pie pops on a wire rack; cool completely.

Cheryl Slocum,

Cooking Light

July 2014
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