Try something special with Vintage Blackberry Pie Pops from Easy as Pie Pops by Andrea Smetona. Wouldn’t these pie pops be perfect for a bridal shower or picnic this summer? I love how cute they are and the statement they make when grouped together in a jar or vase. Arranged beautifully on a plate (or left on the cookie rack), they still stand out and will make your guests say “Wow!”
I received a copy of Easy as Pie Pops to choose a recipe that I could share with you, my readers. I chose Vintage Blackberry Pie Pops because they are my favorite fruit. I can eat a whole container in minutes and my kids know they have to hit me up for one as soon as that container opens or they will be gone.
With winter being long and cold I needed a reminder of summer days and these pie pops do the trick. I am dreaming of hot summer days with cold drinks and fresh fruit, of picnic invitations to sign up for dessert and bring these little beauties to. I am certain they will be a hit. Who wouldn’t love their pie on a stick?
Vintage Blackberry Pie Pops
YIELD: 2 DOZEN PIE POPS
1 recipe Homemade Pie Pop Crust (page 13), or 4 unbaked store-bought or homemade 9″ (23 cm)-diameter pie crusts
- 5 C (497 g) fresh blackberries
- ½ C (96 g) granulated sugar
- ¼ C (38 g) Clear Jel, or 10 tbsp (94 g) cornstarch
- 1 C (236 ml) cold water
- 1 tbsp (14 ml) freshly squeezed lemon juice
1 large egg white, beaten, for brushing
Coarse sugar, for garnish
- Preheat the oven to 400°F (204°C).
- Grease and flour a large baking sheet.
To prepare the filling:
- Bring ½ gallon (2 L) of water to a boil.
- Meanwhile, wash the blackberries under cold water in a colander, picking out any leaves or stems.
- Blanch them by placing them in the boiling water and bringing it back to a boil for 2 minutes.
- Drain the berries and keep them covered in a large bowl.
- In a large pot, combine the granulated sugar, Clear Jel (or cornstarch) and cold water.
- Stir the mixture over medium heat until it thickens and begins to boil.
- Add the lemon juice and, stirring, continue to boil for 1 minute.
- Remove from the heat and fold the berries into the hot mixture, stirring gently.
- Let cool to room temperature.
- Transfer the mixture to a food processor or blender and pulse for 4 to 5 seconds.
To assemble the pie pops:
- Flour both sides of the two piecrusts, then roll flat with a rolling pin.
- Using a 3-inch (7.6 cm) round cookie cutter, cut twenty-four rounds from the dough, twelve for the bottom crust and twelve for the top crust.
- If doing peek-a-boo, stamp out a lattice peek-a-boo from each of the twelve top crusts, using a lattice pie mold or press.
- Lay out the twelve bottom crusts on the prepared baking sheet.
- Brush each bottom crust with egg white, using a silicone basting brush.
- Press an 8-inch (20 cm)-long cookie stick firmly on top of the center of each bottom crust.
- Dispense a 1 ½-inch (about 4 cm) dollop of blackberry filling in the center of each bottom crust.
- Place the top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.
- Create a cookie stick dowel by cutting a 1-inch (2.5 cm)-long piece off the end of an 8-inch (20 cm)-long cookie stick. Use this dowel to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then move counterclockwise around the edges. This will keep the stick from moving around once the pie pop is baked.
- After each pop is sealed and pressed, carefully brush more egg white on each lattice top, except over the filling inside the openings.
- Finally, sprinkle the top crusts with coarse sugar.
- Bake the sheet on the center rack of the oven for 15 minutes, until the crust is nice and golden.
- Then place the individual pops on a cooling rack and let cool for at least 15 minutes before serving.
Easy As Pie Pops: Small in Size and Huge on Flavor and Fun by Andrea Smetona
(Page Street Publishing (November 12, 2013) Printed with permission
- I used the pie crust recipe in the book. I needed much more flour as I rolled it out to keep it from being too sticky. This could have been user error as the top of my dough clogged in my way too small processor and the bottom mixed too much.
- I used 4 inch and 6 inch cake pop sticks. No problems but a longer one could be displayed in different sized jars very nicely.
- The recipe doesn’t say how thin to roll your dough. 1/8 inch was too thin and dried out too easily. Between 1/8-1/4 inch was perfect.
- I used cornstarch as I didn’t have clear jel. You will have a richer color with the clear jel. I recommend using that for most beautiful results.
- Try eating just one.
- I can’t wait to make some of the other recipes – Caramel Apple, Strawberry Limeade, Peachy Keen, and Pizza Pocket are just a few on my list.
- Buy Easy As Pie Pops: Small in Size and Huge on Flavor and Fun
More Great Summer Desserts