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Berry Pie Pops

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 25 mins
Total time 1 hr, 30 mins
Yield Serves 12 (serving size: 1 pie pop)
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.

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

Nutrition 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

How to Make It

  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.