Strawberry Pie Pops

Easy to make and fun to eat! This strawberry pie pops is perfect snack for kids! We included the recipe for strawberry preserves with minimum amount of sugar, so add more if you prefer sweeter!

Strawberry Pie Pop

Strawberry pie pops with homemade strawberry preserves. This recipe uses store-bought 9-inch pie sheet which should be big enough to cut out 12 rounds mini pies from each sheet. each pie pop consists of 2 round pies and feel free to play around with it using heart (or shapes that you prefer) cutter. If you don’t have 2¾-inch cookie cuter in handy, don’t worry. Just find a glass with the similar diameter.

If you find them not sweet enough after baking the pie, sprinkle powdered sugar or serve with whipped cream or ice cream to add additional sweetness.

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Course Dessert

Servings 12 pie pops

Equipment

¾- to 1-inch heart cookie cutter, optional
2 3/4- to 3-inch round cookie cutter
12 bamboo skewers, about 5-inch long (cut in the half if it’s too long)

Ingredients

For Strawberry Preserves (makes 1/3 cup)

1 cup chopped strawberries (about 10 strawberries)
2 tablespoons sugar
1 tablespoon lemon juice
1/4 teaspoon lemon zest

For Pie Pops

2 (9-inch) round pie sheet , ready-to-use
1/4 cup strawberry preserves (12 teaspoons)
1 egg , beaten with 1 tablespoon water
Turbinado sugar, whipped cream, or ice cream , optional for serving

Instructions

To make the strawberry preserves: Add strawberries, sugar, lemon juice, and zest into a small sauce pan and heat over medium high heat. Once boiling, turn it down to medium low, keep stirring to avoid burning, and let it simmer for 15 to 20 minutes, until no white chunks are visible and the sauce thickens up. Remove from the heat and set to the side to cool down.
To make the pie pops: Center a rack in the oven and preheat it to 350ºF. Line a parchment paper on the baking sheet. Dust a working surface with flour and lay 9-inch pie sheet on. Then, cut out 2¾-inch rounds using the cookie cutter, 12 rounds can be cut out. Repeat for the other pie sheet. If it’s a bit tight towards the end, just streach out the dough to cut out a clear round. Total 12 set rounds (2 per set, 24 rounds total) should be made.
Place a stick of skewer on 1 cut-out pie round, leaving a gap 1/4 to 1/2 inch away from the top of the pie round. Put 1 teaspoon strawberry preserves onto the center and spread by reserving 1/4-inch gap from the edge.
Cover the pie with another round of pie sheet and seal the edge with form. Brush the egg wash and sprinkle with turbinado sugar on top. Repeat this for 11 more pies.
Place the assembled pies on the layered baking sheet and bake for 15-20 minutes, until golden brown. Let cool at least 10 minutes before serving.
Enjoy as is, or serve with powdered sugar, whipped cream, or ice cream!