Simple Pie Pops

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Simple pie pops are just that, SIMPLE. Let me show you how they are done, and I think you will agree, they are pretty easy to do. Plus, with only 3 ingredients (6 if you include the glaze)Just because they are easy, don’t think they aren’t totally delicious. Because honestly, they are so good!

The Pie Dough

Here is where I think a lot of people might get scared off from these Simple Pie Pops. Let me just say, if you don’t want to make your pie dough, DON’T!Don’t stress about it! If you do, I included several of my favorite recipes below. As a note, pate brisee and pate sucre are very similar, the only difference being the pate sucre is sweetened. I personally perfect it not sweetened, but again that is a personal preference. I know plenty of people love the sweetened dough.

Simple Pie Pops on Surface with apricot preserves on spoon

Rolling Out Your Dough

Now, one of the keys to getting a flaky pie dough is to keep that dough chilled all the time. If you are using a store-bought crust you have a little more leeway on that. If it is homemade, the dough should be chilled and ready to go. You will bring it out and soften it just a little. Get your oven heating while you are working. Now, lightly flour your surface. You can see below what mine looked like. You don’t want to overdo it. If you have too much flour on the surface, you run the risk of rolling too much into your dough and that will make the dough tough. So, lightly floured is good.

floured surface for rolling pie dough with biscuit cutter

The dough should be fairly thin, so roll to about 1/8 inch thick.

Now, cut into the shape you want your pie pops to be. I did a classic circle and used these biscuit cutters.

woman cutting pie pops on surface with biscuit cutter

Why Ventilate?

It is really important to ventilate any pie you make. What is ventilation on pies?? Great question. It is a hole, slit, or weave that allows air to escape the top crust. You do this so you choose where the air and possibly liquid will escape. For pie pops, it is really simple to use fork the tops for ventilation. I used a small piping tip to make small circles on mine. I am not sure I would recommend this to you though. It was a little time consuming, but I wanted this look for photos. Such is the life of a food blogger and photographer.

woman poking holes for ventilations on simple pie pops

Filling The Simple Pie Pops

One mistake I see people make a lot is overfilling their pie pops. I know, it’s tempting, but don’t do it!! All the excess filling will blow out, so you won’t get to enjoy it anyway. Now for the filling. I used some apricot preserves from my sister Anna. She sells them a few times a year and if you can, buy them. It is so worth it! You can also use any preserve you want. Just make sure it can hold it’s shape. Pie filling can also be used if you prefer that. I love that as well. Homemade or store-bought is both great. Place the filling right in the center, leaving at least 1/4 inch around the edges to seal the pie.

woman filling pie pops with apricot jam on lightly floured surface with tablespoon measuring

Sealing The Pie Pops

It is time to seal! To do this, simple wet the edges with water. I do this by dunking my finger in water and running it along the edges. It will need to be wet. but not soaking.

woman wetting the edges of a pie pop in preparation for placing them together

Place your cookie stick onto the bottom of the pie pop. I only put my cookie stick in about 3/4 inch, but you can put it in up to at least an inch and half.

woman placing cookie sticks in pie pops getting ready for baking.

Crimping the Pie Pops

To ensure the pie pops don’t blow out on the sides, we will need to crimp the edges. I used a fork, but you can simply press with your fingers or use something else if you prefer.

woman pressing edges of pie pops with fork to seal the layers together

The Glossy Finish

Brushing the pie pops isn’t a necessity, but it sure makes for a beautiful glossy finish. You can use the whole egg to make the egg wash, but I used only the whites and a touch of water for mine.

woman brushing pie pops with egg wash on parchment lines baking sheet

The Finished Simple Pie Pops

Honestly though, are these not the prettiest pie pops? I think so too. They are so easy to make and even easier to eat!!

Simple Baked Pie Pops on slate surface with apricot jam

If you want, drizzle them with a bit of glaze to finish them out. This isn’t necessary, but really good! My oldest son liked the glaze so much he went ahead and dunked his pops after I took my photos. The drizzle wasn’t enough.

Simple Baked Pie Pops on slate surface with apricot jam drizzle with icing

Below is what your dough should look like. Light, flaky, and totally delicious!

Simple pie pops with a bite taken out

If you are looking for more pie recipes, I have quite a few to choose from. Can you believe I used to dislike pie? Me either?? What was the matter with me. I would like to think I have eaten enough pie in the last few years to make up for lost time :).

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Simple Pie Pops

These are a much simpler version of a full pie. They are quick to make and totally delicious.
Course Dessert
Cuisine American
Keyword pecan pie variations, pie pops, pie pops with jam, simple pie pops
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Author Amy- A Red Spatula

Equipment

  • baking sheets, parchment paper for easy cleanup, cookie sticks, biscuit cutter, rolling pin, pastry brush

Ingredients

  • 1 recipe pie dough, chilled I used 1/2 my pie dough recipe, or enough for one shell.
  • 1/4 cup flour this is for flouring the surface, so you might use less or more.
  • 1-2 cups preserves you can also use a pie filling if you would prefer.
  • 1 egg white
  • 1 teaspoon water
  • 2 tablespoons sugar for sprinkling on the top

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • milk to consistency

Instructions

  • Preheat oven to 425 degrees.
    LIne 2 baking sheets with parchment paper and set aside. You don't have to use the parchment, but it makes for such an easy cleanup.
    While the oven is preheating, pull pie dough from the fridge and allow to cool 5-10 minutes.
    Lightly flour your work surface. Now, roll your dough to about 1/8-1/4 inch thick. I like mine a little thinner, so I went with 1/8 inch.
    For the shape, I used a round 2.5 inch biscuit cutter. You would also do a smaller, or larger circle if you prefer. You can even do a different shape if you want, something seasonal is always fun. I would suggest going any bigger than 3 inches though. It will be hard for it to stay on your cookie stick if you do.
    Cut enough shapes to make a top and bottom for each pop.
    For your top pieces, vent them. You can poke them several times with a fork, for simple approach. You can also poke holes with a small piping tip like I did. You can also get more fancy and do other patterns on the top if you prefer.
    On your bottom piece, let's add the filling. You might be tempted to overfill, but don't do it. I used a little over a tablespoon in mine. My filling was a little thin though and it would have run off with more. If you have a thicker filling, you could use 2 tablespoons. Just remember to leave about all the way around the outside to seal the pops.
    Add you cookie stick to the bottom pop. You will want to set it 1/4-1/2 way in the circle.
    Wet the outside of the bottom piece. Make sure it is wet, but not soaking.
    Press your top piece onto the bottom piece by pressing gently around the edges.
    Place your pie pops on baking sheets.
    I like to crimp my pie pops to ensure the filling doesn't blow out the side when it is cooking. The easiest way to do this is with a fork. Press it all around the edges. Place cake pops in freezer for about 5 minutes.
    While they are chilling, mix the egg white and water. Mix well as this will be the egg wash.
    Remove the pie pops from the oven and brush with egg wash. Then sprinkle with sugar and move to the oven.
    You will want to bake the cake pops until the are a golden brown,
    Drizzle with the vanilla glaze.
    Now, sit back and enjoy. You deserve it!!

Vanilla Glaze

  • Add powdered sugar, vanilla and 2 teaspoons milk to bowl. Mix well and check for consistency. If you need to add a little more milk, do that. If you accidentally add too much, not trouble, just add in another tablespoon or so of powdered sugar. Set aside until the pie pops are baked, then drizzle of the pops.
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Partial Wheat Pie Dough

This recipe is an adaptation from Martha Stewart’s pate brisee dough, which has always been one of my very favorites! I use almost half whole wheat flour, making it a healthier option.
Course Dessert
Cuisine American
Keyword apple desserts, apple pie, apples, dessert, galette, quick desserts
Prep Time 5 minutes
Total Time 25 minutes
Servings 8 servings
Author Amy- A Red Spatula

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 2 sticks chilled butter, cubed
  • 1/3 cup water, plus extra if needed

Instructions

  • Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
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Pate Brisee- all white flour

This is a classic recipe taken from my favorite home domestic queen- Martha Stewart. Her recipes are always the best!
Course Dessert
Cuisine American, French
Keyword best pie dough recipe, flaky pie dough, pate brisee, pie dough
Prep Time 10 minutes
resting time 2 hours
Servings 15 servings
Author Martha Stewart

Ingredients

  • 2 1/2 cups all purpose flour I love King Arthur's flour
  • 1 teaspoon salt
  • 2 sticks unsalted butter, chilled and cut into small pieces
  • 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.

Instructions

  • In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!
    When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours.
    When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
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Pate Sucree

Don't be intimidated by the name, it is a sweetened pie dough!
Course Dessert
Cuisine French
Keyword pate brisee, whole grain baked goods, whole grain pate brisee, whole wheat baked goods, whole wheat baking, whole wheat pate brisee
Prep Time 10 minutes
Cook Time 15 minutes
resting time 2 hours
Total Time 2 hours 25 minutes
Servings 10 servings
Author Amy- A Red Spatula

Equipment

  • food processor

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour I prefer a whole wheat pastry flour for this
  • 4 tablespoons sugar
  • 1 cup butter, chilled and but in 1/2 inch cubes
  • 2 egg yolks, large
  • 1/4-1/3 cup ice water Start with1/4 cup, if you need extra add in 1 tablespoon at a time.

Instructions

  • In small bowl add egg yolks and 1/4 cup water. Mix well and set aside.
    Add dry ingredient to food processor. Pulse to combine.
    Add in butter and pulse again to combine. I only did mine about 4 times. It goes quick.
    Now, turn on food processor and pour yolks through the spout. Continue mixing until it comes together, no more than 15 seconds. If you notice it is still dry within 10 seconds, add in another tablespoon or 2 of the water. Before you add it though, pinch the dough between you fingers, if it sticks together it is good, don't add any more!
    Now, turn on to a surface and knead it together.
    Wrap in saran wrap and chill at least 2 hours. I usually prefer to make this the day before, just to have it done.
    Now, when you are ready to roll, place on the counter top for at least 15 minutes to soften slightly.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy