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.
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
1 (14.1-ounce) package refrigerated pie dough
1 tablespoon milk
1 large egg white
How to Make It
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.
Preheat oven to 450°.
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.
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.
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.
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