Whichever way you say it, these bite-size pies are the dream treat for all pie crust lovers with their high crust-to-filling ratio, dessert lovers with small appetites, and lovers of all things fun. I made these for my #1 pie crust/dessert/fun-lover’s birthday party and they turned out so well, he thought I bought them…or does that mean he has little faith in my baking abilities? Nahhh.

Inspired by Luxirare’s genius, I present to you step-by-step Pie Pop baking directions.

Pie on a Stick / Pie Pops

Pie on a Stick / Pie Pops

Ingredients

2 frozen pre-made 9″ pie dough shells

1 C filling (I made mine with mixed berries, sugar and corn starch)

24  lollipop sticks, 4 inches long

egg whites

plastic wrap & twisty ties

Preheat oven to 375. When pie shells defrost to a malleable condition, flour dough, and roll into a thin sheet. Using a round cookie cutter with roughly a 1″ diameter and scalloped edges, cut out 24 circles. Peel away excess dough and transfer 12 pieces to an non-greased cookie sheet.

Pie Pop Ingredients

The Goods

To keep the lollipop sticks from browning in the oven, wrap 3/4 of each stick in aluminum foil. Press the stick into each mini pie shell, making sure to leave space between the foil and dough. Using a demitasse spoon, place a gum drop size dollop of the filling into the center of each circle. Place a pie shell on top, press the edges with your fingers to seal and, using a lollipop stick, make those oh-so-cute indents around the edge. Brush with egg whites and bake for 12 minutes or until just lightly golden brown.

Pie Pops Uncooked

Oven Ready

Let cool, cover in plastic wrap, and seal with a twisty-tie. I had a cardboard brick laying around (who doesn’t?!) so I used it as a stand but really, these guys should be in people’s hands and mouths–not on display.

Why did I use my iPhone to take these photos?

Why did I use my iPhone to take these photos?

Here are a couple lessons-learned tips for you: Don’t fret over getting them paper thin. If they’re too thin, they crack and ooze filling while baking and are difficult to handle. I had better success when I didn’t re-chill the dough after cutting out the circles. Trying to pile a lot of filling on will just result in it bursting at the seams in the oven. If you see little cracks in the dough when you’re done assembling, make a tiny bandaid with a dot of dough.

P.S. If any birthday party attendees have photos with their pie pops, send them on over and I’ll make you a food model right here on this not-world famous blog.