Pie pop perfection doesn’t require wizard-like pastry skills, fancy tools or even a ton of time in the kitchen. What it does require is probably already in your pantry!
These rainbow pie pops are tons of fun to make with little ones
If rainbows aren’t on your horizon, the same steps below apply to any shape pie pop that you’d like to make. Filling options are also super flexible to meet any taste.
What you need:
Step 1: Prepare the dough
Place a rack in the center of the oven and heat the oven to 350 F.
There’s absolutely no shame in your pie pop game if you go with store-bought dough. I’ll even go so far as to say that it’s probably the better option for this kind of project, especially if you’re getting the kids involved. Using pre-made dough not only saves on time and mess, but it's actually pretty good! Most of the supermarkets around me even carry an organic pie dough option.
If you're still itching to make your own dough, though, try this recipe.
Pie pop dough recipe
Adapted from Evan Kleiman’s recipe from our Perfecting the Pie Crust class
- Combine the flour, salt and sugar in a large bowl. Add the butter (separating the pieces if they’re stuck together) and toss with the flour mixture. Use a pastry cutter or bench scraper to cut the butter into the flour mixture until only pea-size pieces of butter remain. Drizzle in the water and mix it in using a fork or your fingertips.
- Dump the mixture onto your work surface. Use a bench scraper to gather the crumbs into the mass of dough. Press the heel of your hand into the crumbly mixture to smear the butter pieces away from you, a third at a time. If the mixture is still more dry than crumbly, add more water a tablespoonful at a time, sprinkling it over the dough. Gather the dough together with the bench scraper. Repeat until the dough is smooth and uniform.
- Cut the dough in half with the bench scraper and form each half into a disk. Wrap each dough with plastic wrap and freeze immediately if you’re making the dough ahead of time. Store the dough disks in the fridge if you plan on working with them within a day or two. Bring frozen dough back to a workable consistency by allowing it to thaw in the fridge overnight.
Step 2: Cut the dough into shapes
If you’re using store-bought dough, allow the dough to soften at room temperature for about 10 minutes before unrolling it. If it gets sticky at any point in the process, just dust your work surface and the surface of the dough with flour.
If you're using homemade dough, roll each disk to 1/8″ thick.
Cut rounds out of the dough for the rainbow pops. Each round will make a single rainbow pie pop.
Cut two cloud shapes for every cloud pie pop you’d like to make.
Move the rounds and half of the clouds to a cookie sheet lined with parchment paper or a silicone baking mat.
Step 3: Add the filling
Since pie pops are teeny tiny, they bake up quickly! Go for ready-made fillings that just need a little warm-up or pre-cook fillings on the stovetop before adding to your pops.
Add a teaspoon of filling to each piece of dough on the cookie sheet. Put the filling just above the center point of the rounds (since these will be folded in half) and in the middle of the clouds.
It's tempting, but don't add too much filling! Keep in mind these are bites of pie, not big, juicy slices. If you overfill your pops, the shapes can warp and the sides split during baking.
Dab a small amount of water along the edges of each round or cloud of dough using your fingertips or a small, clean paintbrush. Fold the rounds in half over the filling, then apply a little pressure to the center of the dough to push out any air and press the edges together. Top the filled clouds with the remaining cut cloud shapes in the same way.
Carefully push a lollipop stick up through the flat edge of each half-round and cloud.
Step 4: Paint the pops
Squirt small puddles of each gel color into a palette (small bowls or a plate will work here too). Fill a glass with water and keep it nearby to clean your brush.
Let the kiddos paint the rainbow in ROYGBIV order — or in whatever order they want! Make sure to clean and wipe the brush before switching colors.
Paint the clouds with the white gel coloring, then sprinkle each cloud with white sparkling sugar while the food coloring is still wet.
Step 5: Bake
For my pie pops, exactly 9 minutes in the oven was the perfect amount of time to cook the crust and set the color without dulling it. Timing will vary with the size of your pop and wetness of your fillings, so peek at 'em frequently.
Allow the pops to cool on the pan for about 10 minutes before moving them to a cooling rack or clean countertop. Wait until the pops are completely cool before arranging them in a stand or container.
Store leftover pops in an airtight container, at room temperature or in the fridge depending on your filling. They should keep for up to 3 days, but the pie dough will likely soften after the first day.
Step 6: Serve proudly!
You can buy specialty stands for displaying your treats online or at a party supply shop, but there’s no need to make an emergency trip to the store. I shared all of my tips and tricks for displaying treats on a stick in this post on Craftsy , but I’ll give you the CliffsNotes version here:
To stand pops up in a large container, first fill the bottom with florist’s foam. Camouflage the foam with any fun filler you’d like — jelly beans, sprinkles, Legos, marbles, etc. Push the pops into the foam (just make sure to hold them by the stick to prevent crushing the mini pies!). Smaller containers, like the mason jars I used, don’t need any foam in the bottom. I filled these jars with white chocolate disks.