Strawberry Pie Pops

These strawberry pie pops are easy to make and fun to eat! They are a perfect snack for kids and adults alike. You can make your own strawberry preserves with just a little sugar, or add more if you like them sweeter. Try them today!

Strawberry Pie Pops with Homemade Strawberry Preserves

These delicious treats are easy to make with store-bought 9-inch pie sheets. You can cut out 12 mini pies from each sheet using a 2¾-inch cookie cutter. If you don’t have one, just use a glass with a similar size. You can also use different shapes like hearts or stars to make them more fun. Each pie pop has two layers of crust and a dollop of homemade strawberry preserves in the middle. If you like them sweeter, you can dust them with powdered sugar or serve them with whipped cream or ice cream. Enjoy!

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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!