Berry Pie Pops
These bite-sized pies are a breeze to make with kids. And the recipe is also easily customizable: You can cut the vents in whatever cute shape you like, use store-bought pie crust, swap the fresh berries for frozen berries (defrost them first), use cream or water to seal the pies closed instead of an egg, or use a teaspoon of cornstarch instead of the flour to thicken the fruity filling.
Ingredients:
- Store-bought rolled pie crusts for 2 standard pies or Double-Crust Pie Pastry, refrigerated
- 1 cup fresh blueberries or blackberries
- 2 Tbs. sugar
- 1 1/2 tsp. all-purpose flour
- 1 tsp. fresh lemon juice
- All-purpose flour, for dusting
- 1 egg white, lightly beaten
- Sugar for sprinkling
Directions:
Make the pastry dough and refrigerate as directed. If using store-bought pastry dough, keep refrigerated until needed. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Submerge 8 wooden ice-pop sticks in a glass of water.
In a bowl, mix the blueberries, sugar, flour and lemon juice. Using a fork, crush half of the berries to release their juices. Set aside.
Using a rolling pin, roll out the dough on a lightly floured work surface into thin 18-inch (45-cm) rounds. Using a 3-inch (7.5-cm) round biscuit cutter, cut out as many rounds as possible and refrigerate until ready to use. Gather the scraps and knead briefly, then roll and cut out more rounds. You should have 16 rounds total. Cut a small vent in the center of 8 of the rounds and refrigerate until ready to use.
Place 8 uncut rounds on the prepared baking sheet. Using a small pastry brush, brush the edge of each round with the egg white. Dry the ice pop sticks with a paper towel and place one into the center of each round. Spoon about 2 teaspoons of the berry mixture onto the center of each round, cover with a vented round and use the tines of a fork to press around the edge of each round to secure the seal. Brush with the egg white, then sprinkle evenly with sugar.
Bake the pie pops until golden and crisp, 18 to 20 minutes. Let cool on wire racks. Serve warm or at room temperature.
Reprinted from The Complete Junior Chef (Weldon Owen, 2018)
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