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Pie Pops

Pie Pops

Course Dessert
Author Eva Kosmas Flores



  • 2 Cups Flour
  • 1/2 Cup Plus 3 Tablespoons Butter cold and hard
  • 1/3 Cup Ice Water
  • 1 and 1/2 Teaspoons Sugar
  • 1 and 1/4 Teaspoons Salt
  • 1/2 Teaspoon Nutmeg


  • About 1/3 Cup of Your Favorite Jam s or Fruit Butter(s)
  • Finish
  • 1 Egg whisked


  • Linzer Cookie Cutters These two sets are the ones I bought
  • about 2 dozen 4-Inch Lollipop Sticks I used these
  • Heart-Shaped Cookie Cutter optional
  • Lattice Cutter optional


  1. To make the crust, mix all of the dry ingredients together in a large bowl. Cut the butter into roughly pea-size pieces over the bowl. Add the cold water and knead with your hands until a smooth dough forms and there aren't any chunks of butter left in the dough. Cover it and place in the refrigerator to harden for 30 minutes.
  2. Line a large baking sheet with parchment paper. Then roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Lightly flour the linzer cookie cutters before use. For the bottom crust of the pie pops, cut out large hearts (if you have a heart cookie cutter) or circles with no decorative holes in them.

  3. Place these shapes on the parchment paper about an inch apart from each other horizontally and make sure the rows are spaced out 4 inches vertically so that there is room for the lollipop sticks. Place the lollipop stick on the crust, with about 1/2 inch of it resting on the crust and the rest laying on the parchment paper. Press down gently on the 1/2 inch of the stick resting on the dough to help secure it.

  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Place 1/2 to 1/4 teaspoon of the jam in the center of the crust, spreading it out a bit but leaving a 1/2 inch jam-less border. Attach your desired insert attachment to the linzer cookie cutter and cut out the top crust. If you want to make hearts, use the heart cookie cutter to cut out the top crust, and then use one of the linzer cookie inserts by itself to cut a shape out of the center of the heart.

  6. Place the top crust on top of the bottom crust and gently but firmly press around the edges of the pie pop, including the area with the lollipop stick, with your finger to help secure them. Then use a fork to press around the edges again to secure them. Make sure you do not press where there is jelly otherwise it will squirt out the side or the hole in the top.

  7. If you want to use a lattice pattern the process is a bit trickier. Lightly flour the lattice cutter before use. Roll it along the dough very slowly and press down very hard. I rolled it back and forth twice, being careful to stay in the same grooves, to help make sure it cut through the dough. When you first start rolling, the dough may try to roll back up into the roller, but if you gently pull it back down when you notice it happening at the beginning it will lay flat the rest of that single roll.

  8. Once you're done rolling, trim the excess unrolled dough from the edges. Then gently begin pulling at the sides of the dough to bring out the lattice pattern. Use a butter knife to cut through any difficult parts that aren't budging/weren't cut all the way through. Once the lattice pattern is exposed, use a linzer or heart cookie cutter with no center insert to cut out a lattice in the shape of your pie. Try to center a strip of dough on the bottom of the lattice pattern so that it can help cover up the lollipop stick. Place the lattice pattern on top of the bottom crust and jelly and press down with your finger around the edges where the lattice rests, and again with the end of a fork.

  9. Lightly brush the exposed crust with the egg mixture. Place the pan in the oven and bake for 25 - 30 minutes, or until the crusts of the pie pops turn golden. Remove the pan from the oven and allow to cool for 30 minutes before removing the pops from the parchment paper.

Recipe Notes

If you are making these for an event and want to display the pie pops standing up vertically like in the photos, use a block of floral foam.