16 lollipop sticks

(for the pie pop dough)

20 T unsalted butter, chilled

2 1/2 cups all purpose flour

2 T sugar

1 t table salt

1/2 cup ice water

(for the chocolate strawberry filling & glaze)

1 cup strawberry preserves

2 T plus 2 t chocolate chips

1 large egg, lightly beaten with 1 T water

2 oz. chocolate, melted

(for the pumpkin-butter filling & glaze)

1/3 cup plus 2 T pumpkin-butter

1 large egg, lightly beaten with 1 T water

1/2 cup confectioner's sugar

1 T milk

[how to make]

(for the pie pop dough)

*Grate 4 T butter on large holes of box grater and place in freezer.

*Cut remaining 16 T butter into 1/2" cubes.

*Pulse 1 1/2 cups flour, sugar, and salt in food processor until combined, 2 pulses.

*Add cubed butter and process until homogeneous paste forms, 40 to 50 seconds.

*Using your hands, carefully break paste into 2" chunks and redistribute evenly around processor blade.

*Add remaining 1 cup flour and pulse until mixture is broken into pieces no larger than 1", 4 to 5 pulses.

*Transfer mixture to bowl.

*Add grated butter and toss until butter pieces are separated and coated with flour.

*Sprinkle 1/4 cup ice water over mixture.

*Toss with rubber spatula until mixture is evenly moistened.

*Sprinkle remaining 1/4 cup ice water over mixture and toss to combine.

*Press dough with spatula until dough sticks together.

*Using spatula, divide dough into 2 equal portions.

*Transfer each portion to sheet of plastic warp.

*Wrap in plastic and form into 5" disk.

*Refrigerate dough for at least 2 hours or up to 2 days.

*Let chilled dough sit on counter to soften slightly, about 10 minutes before rolling.

(for the chocolate strawberry flavor)

*Microwave strawberry preserves in bowl until fluid, 45 to 60 seconds, stirring halfway through microwaving.

*Strain preserves through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible. Set aside to cool.

*roll dough into 15" circle on floured counter.

*Using 3" round biscuit cutter, cut 16 rounds from dough circle and transfer to parchment paper-lined rimmed baking sheet.

*Cover rounds loosely with plastic wrap and refrigerate until firm but still pliable, about 10 minutes.

*Line second rimmed baking sheet with parchment.

*Transfer 8 dough rounds to second prepared sheet, spaced evenly apart.

+Working with 1 dough round at a time, lay lollipop stick flat on top of dough with 1 end in center of dough round.

*Press stick firmly into dough.

*Mound 2 t strawberry solids and 1 t chocolate chips in center of each dough round on top of stick.

*Transfer sheet with filled rounds to freezer and chill for 10 minutes.

*Heat oven to 375 degrees.

*Brush edges of filled dough rounds with egg wash, then top with remaining chilled dough rounds, pressing edges firmly to seal.

*Crimp edges of each pie with fork.

*Cut three 1/2" slits in top of each pie and brush with remining egg wash.

*Bake until crusts are golden brown, 22 to 26 minutes, rotating sheet halfway through baking.

*Transfer sheet to wire rack and let pies cool for 10 minutes.

*Using spatula, carefully transfer pies to wire rack and let cool completely, about 1 hour.

*Drizzle pies with melted chocolate and let sit for 10 minutes. Serve.

(for the pumpkin-butter flavor)

*Stir pumpkin-butter and cream cheese together in small bowl until fully combined.

*Refrigerate until ready to use.

*Prepare the pie dough in the same way.

*Mound 1 T pumpkin cream  in center of each dough round on top of stick.

*Bake them in the same way and cool them completely.

*Mix confectioner's sugar and milk until smooth.

*Drizzle the glaze on the cooled pops and wait to get set about 10 minutes. Serve.

-makes 16 pie pops-

Note: I modified the recipe from "The Perfect Pie".

Labels: Pie pop recipe