How To Make Pie Pops
See how to make pie pops at home. It’s so easy to make these diy hand pies on a stick!
Serving mini pies on a stick {aka Pie Pops} is one of my favorite dessert trends. They look adorable on display, you can make several flavors, kids and adults love them, and they are surprisingly easy to make. I made pie pops for the Little Cowboy party I did for Celebrations and displayed them in mini bales of hay; I also served them at this backyard picnic last year {although those were purchased from a vendor}.
Today I’ll show you how easy it is to make your own pie pops. If you’re a die-hard “homemade” cook then you can make your own filling & crust from scratch, however for my lifestyle, I prefer to use the ‘semi-homemade’ method.
Ingredients
- Refrigerated pie crust
- Pie filling of your choice: apple, cherry, blueberry
- 6 inch lollipop sticks
How to make Pie Pops
- Begin by unrolling your prepared pie crust onto a floured surface. You can roll it out further using a rolling pin if you like, and you might get an extra circle from it.
- Use a round biscuit cutter or glass to punch out circles. You’ll need 2 circles for each pie.
- Place a dollop of pie filling in the center of half the circles. I suggest cutting the fruit in the filling so it’s not so chunky inside the pie pop.
- Lay a lollipop stick on the fruit filled base.
- Wet the outer edge of the dough with a little water or egg wash, then place the next layer of crust on top. Crimp the edges with the tines of a fork to seal.
- Transfer to a baking pan using a spatula, and bake according to pie crust directions or until golden brown.
- Use the egg wash (1 beaten egg with a little water added) to paint over pie crust before baking to add a little shine.
- Let cool completely before serving.
Helpful Tips
- Once your pie pops are cooled you can dress them up with ribbon or twine, a small tag, etc.
- You can also play around with small cutouts by using mini shaped cookie cutters and pressing out shapes from the top layer of crust before laying it on top of the filling & baking. Similar to these 4th of July mini pies.
- Try this Nutella and almond filling I used in my pastry rolls for another delicious flavor.
- Display these pops upright by inserting them into small bales of hay or Styrofoam that’s been covered and wrapped with kraft paper or wrapping paper to match the party theme.
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These would look cute with a smiley face out of icing.
Great idea, Peggy. That would be so cute!
How could you store these and for how long do you think they would be good for?
Lora, here’s a good guide for storing all types of pies: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/storing-pies
Chris,
Thanks so much for the recipe. My granddaughter wants these for her wedding so I did a trial run and they were very good but even after cooling over night before I stood them up in a holder, many of them slid down the stick within just a few minutes. Do you have any idea why they did this…maybe too much filling?? but they didn’t seem over filled and they seemed to be sealed. Any suggestions would help.
Hi Kay, only 2 things come to mind. 1 – notice in the photo that the stick is placed near the top of the circle, but when the dough is sealed all around, it should not let the stick slide through the top. 2 – Where the stick comes out at the bottom, make sure the dough is securely pressed onto the stick to form a seal there as well.
I sounds like you just need to make sure your seal is nice and wide and tight. 🙂
Chris,
I wrote to you back in July for some trouble shooting for my pie pops and you gave me some great tips. I did make them for my grand daughters wedding. They turned out great without the previous problems, thanks to your tips, and were a BIG hit! Thank you so much.
Kay
Could these be made ahead and frozen? I’m planning my daughter’s graduation party and wanted to do a pie buffet. These are so cute!
Christy, you can make these ahead and freeze, OR bake them before freezing.
These look fabulous, and I am *definitely* going to give it a try, but I’m concerned that the lollipop sticks might burn. Aren’t those things just made of rolled paper?
That’s a great question Kath, and I was concerned about that too. But they really don’t! They’re definitely more than rolled paper, so go forth and bake! 🙂
One of my best friends loves pie. Her birthday is coming up and this is PERFECT. thanks!
Glad to hear it, Lisa. Have fun with it!
Do you think I could substitute with pumpkin?
I think you probably could, although if it needs to cook for a longer time you’ll need to cover the crust with foil so it doesn’t burn.
How many pie pops does one package of pie crusts yield?
Hi Hannah,
You can get about 10 pie pops per package. Each sheet will yield 10 circles.
So is that 10 total or 10 “circles” giving us 5 pops?
2 sheets come in the pastry package; 10 circles per sheet; 20 circles total; 2 circles per pop = 10 complete pie pops.
What a great idea, I am going to make it this week!
thank you for the great recipe. I’m going to try these this weekend for my little sisters wedding. She wanted a little treat to use as a favor.
Great! Good luck, Christina!
Wow, these pops looks amazing and they more beautiful and individual than ‘normal’ cake pops. Definitely a head-turner!
Mmmm! Sure am going to try these 🙂
Super cute! I made my first mini pies this weekend. They were really yummy and putting them on sticks would take the cuteness factor to another level. I’m going to check out your recipe for the almond chocolate filling now!
Everything’s better with chocolate, Janine! ; D
My daughter made several of these last summer and called them Hand Pies. 🙂 They were not on a stick. Her recipe called for rhubarb and oh, they were so yummy! These look just delightful too.
You’re right, Amy & Lisa. You could fold them differently and call them “turnovers” too! LOL
Could you add icing to these? If so what recipe would you recommend, like a powdrered sugar recipe?
JD, I think you could add icing. Actually what I would probably do is warm up commercial icing and drizzle it over the pastry in a zigzag pattern. Sorry, I’m a “shortcuts” kinda gal & don’t make my icing unless it’s a super special occasion/recipe.
bom dia , que ideia boa e diferente, parabens.
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