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Pie Pops


I woke up early this morning and before I even had breakfast (which is a big deal for me, I wake up and go to sleep eating, people), I had literally called all of my local markets in search of any tart or sour cherries.  However, my search was fruitless.  I’d envisioned a ruby red pie dotted with plump, bursting cherries with a glittering sugar dusted lattice crust.  I don’t know about you, but when I’ve conceived a craving, rarely does it go away without being sated in someway.  So, with a heavy heart (I exaggerate not), I whirled together my daily breakfast smoothie and walked outside to meet the sun.  There, in the backyard, I saw our mulberry tree, offering a gentle reminder that it’d been there all along but relegated to second place.  I salvaged what mulberries hadn’t been gobbled up by the birds and squirrels and added them with the remainder of my blueberries from my smoothie and it was enough to create pie pops.  Just as tasty, twice as cute. Thank you oh humble tree.  My tummy thanks you.


5.0 from 4 reviews

Pie Pops
Prep time

Cook time

Total time


Serves: 6-12 Pops

  • 105 g unbleached flour
  • 2 ts sugar
  • ¼ ts fine salt
  • 2.5 tb cubed, cold unsalted butter
  • ⅛-1/4 c ice water
  • 1 ts vinegar
  • ½ c berries
  • ½ ts corn or potato starch/tapioca/arrowroot
  • ¼ c honey
  • ½ ts lemon juice
  • 1 ts amaretto liquor or vanilla extract
  • Pinch of salt
  • 10-12 Popsicle sticks
  • Egg wash

  1. Sift together your dry mixture: flour, sugar, and salt.
  2. Either using a pastry cutter or food processor, cut your butter into your dry mixture. Don’t over do it (if using a processor, don’t pulse more than 5-7 times) lumps are fine.
  3. Slowly drizzle in a bit of water at a time. You just want to begin bringing it together then splash in your vinegar.
  4. Collect your dough in plastic wrap and roughly shape it into a ball. Chill in the refrigerator for at least 30 minutes.
  5. For your filling, tip all of the ingredients into a sauce pan and slowly soften the fruit on medium-low. After about 5-10 minutes, when your berry mixture has thickened, turn off the heat and cool completely.
  6. Roll our your dough and cut out into desired shapes.
  7. To assemble, nudge a popsicle stick into the center of your cut outs. Spoon no more than ½ teaspoon – 1 teaspoon of filling in the center. Seal with another cut out and crimp the edges with another popsicle stick.
  8. Brush with egg wash and bake at 350 for 12-15 minutes.

Does not include chilling time.

Happy {early} 4th of July!


Your Squishy Monster ^.~

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