Lauren B. is a Creative Editorial Director at Hallmark. When she’s not making sure our cards have just the right words on them, she’s baking delicious treats for her family and friends. Today we get to try some treats, too, as she shares how to make festive 4th of July mini pie pops. Pie on a stick? Now it’s a party!
The 4th of July is when summer really turns up a notch. Things go from sunny and fun to sizzling and unforgettable. There’s the crackle of sparklers, the ka-boom of fireworks in the distance, and lots of laughter-filled, leisurely time with family and friends. And even though other holidays feature food even more prominently (turkey day, anyone?), I’d say the 4th has them beat.
Fresh, delicious summer berries.
There’s nothing quite like berries at the height of the season. Whether you’re grabbing a handful on the way out the door or gently tucking them into a darling little piecrust, you can’t dispute that they’re nature’s simplest, sweetest little gift. (Which helps make up for nature’s best prank: mosquitoes.)
Another beautiful thing about berries is the way they turn so jammy and mysterious after a good stovetop session. They go from plump little bubbles to dimpled, luscious filling that’s undeniably drool-worthy. Plus, for the purpose of pie pops, when you pre-cook the berries, this step concentrates their delicious flavor and cuts down on your oven time. (“Hooray!” says your AC.)
Speaking of pie pops, what could be better than pie on a stick?!
It’s portable and adorable.
It’s fun to make and even more fun to eat.
You can pretend it’s a sparkler…and no one gets set on fire.
Anyway, enough rambling. Time for baking! You’ll love how easy and fun these are to make. And if you somehow have enough to willpower to snap a few pics before gobbling them all up, please send them our way.
4th of July Mini Pie Pops
Recipe adapted from Family Circle’s Mini Blueberry Pie Pops:
- 1 c blueberries
- 3 T sugar
- ½ tsp lemon zest
- 1 tsp lemon juice
- ⅛ tsp cinnamon
- 2 tsp cornstarch
- ¼ c water
- 1 T milk for brushing (or large egg beaten with 1 T water)
- 1 box refrigerated piecrust (14.1 oz), softened as directed on package
- extra sugar for sprinkling
- extra flour for work surface
- 1 package lollipop sticks (4in or 6in)
- parchment paper
- baking sheet
- cookie cutters (at least 2 ½ inches in diameter so there’s room for filling)
In a small saucepan, combine blueberries, sugar, lemon zest, lemon juice, and cornstarch. Stir in ¼ cup water. Cook over medium heat for 5 to 7 minutes, or until mixture has thickened and berries are mostly popped and gooey. Remove from heat and stir in ⅛ tsp cinnamon. Cover and refrigerate while you cut out shapes.
Preheat oven to 425 degrees. Place parchment paper on baking sheet. Place a separate piece of parchment paper on your work surface. Sprinkle flour if necessary.
Unroll one of the piecrusts. Cut out shapes, including smaller decorative shapes within larger ones. Transfer to parchment-lined baking sheet.
Peel away remaining dough, re-roll, and cut out as many shapes as you can. Keep an even number so you have equal tops and bottoms. (You can treat yourself to piecrust cookies with the extra dough!) Repeat with second piecrust.
Arrange shapes on baking sheets, allowing room for lollipop sticks. Gently press a lollipop stick at least halfway into each shape for stability.
Spoon a teaspoon-ish amount of blueberry filling in the center of each shape. (Be careful not to over-fill, because it will spill out the edges.) Brush edges with milk or egg mixture and place a second shape on top.
Using an extra lollipop stick, press and seal the edges in a decorative pattern. Brush tops with milk or egg mixture and sprinkle pies with a little sugar. Cut small vent holes into each pie. Bake at 425 degrees for 10 to 11 minutes, or until the crust is puffy and slightly golden.
Remove to a wire rack. Let cool slightly before serving. Prepare for oohs and ahhs!
Can’t get enough of 4th of July recipes? Check out more yummy treats here.