Ingredients: – 1 package of refrigerated pie crusts (or homemade if preferred) – 1 cup of fresh or frozen raspberries – 1/4 cup granulated sugar – 1 tablespoon cornstarch
– 1 tablespoon lemon juice – 1 egg, beaten (for egg wash) – Optional: powdered sugar for dusting
Instructions: 1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down slightly, about 5-7 minutes.
Cut Pie Crusts: Roll out the pie crusts on a lightly floured surface. Use a cookie cutter or the mouth of a glass to cut out circles from the pie crusts.
Add Filling: Place a small spoonful of the raspberry filling onto half of the pie crust circles, leaving a small border around the edge.
Create Pops: Place a wooden popsicle stick or lollipop stick into the center of each filled circle.
Seal and Crimp: Place the remaining pie crust circles on top of the filled ones. Use a fork to crimp and seal the edges of the pie pops.
Brush with Egg Wash: Lightly brush each pie pop with beaten egg. This will give them a golden brown color when baked.
Bake: Place the pie pops on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until they are golden brown.
Cool and Serve: Allow the pie pops to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar if desired.