These berry pie pops look like the kind of thing only a person with an advanced degree in Pinterest could successfully execute, but the truth is they’re as easy as… well, you know. In fact, these bite-sized pies are a breeze to make with kids. Here, three reasons why these Berry Pie Pops should be on your “to bake” list this week.
If your kids are young (AKA, can’t be counted on for their lengthy attention spans), there are a few shortcuts you can take to make them even easier: use store-bought pie dough, or pre-make it the night before to save some tedious measuring. And have them focus on the steps kids love the most – mashing the blueberries is always a winner and so is cutting out the rounds and pinching the edges sealed. No patience for using the tines of a fork to do this? A knuckle works fine and is more hands-on!
Consider the recipe an outline and use it as a canvas for your kids’ creativity – and the ingredients you have on hand. Use store-bought pie crust, swap the fresh blueberries for frozen blueberries (defrost them first), raspberries or blackberries, use cream or water to seal the pies closed instead of an egg, and use a teaspoon of cornstarch instead of the flour to thicken the fruity filling.
Cut the vents in whatever cute shape you like— kids will love to use their own initials or a favorite number or even spell out a word. (That counts as a home school math and spelling lesson, right?) Don’t have pop sticks? No problem – omit them altogether and, just like that, you’ve made hand pies!
Berry Pie Pops
- Store-bought rolled pie crusts for 2 standard pies or Double-Crust Pie Pastry, refrigerated
- 1 cup fresh blueberries or blackberries
- 2 Tbsp. 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
1. Make the Pastry Dough
Make the pastry dough and refrigerate as directed. If using store-bought pastry dough, keep refrigerated until needed. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Submerge 8 wooden ice-pop sticks in a glass of water.
2. Make the Filling
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.
3. Roll & Cut the Pastry
Using a rolling pin, roll out the dough on a lightly floured work surface into thin 18-inch rounds. Using a 3-inch 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.
4. Shape the Pie Pops
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.
5. Bake the Pie Pops
Bake the pie pops until golden and crisp, 18–20 minutes. Let cool on wire racks. Serve warm or at room temperature.
Recipe excerpted from The Complete Junior Chef Cookbook (Weldon Owen, 2018)