Sunday, August 9, 2009
The boyfriend forwarded a link to a blog post about lollipop pies (or is it pie lollipops?) last week and said to me yesterday, Make those this weekend; that can be your Sunday project. I'm hardly one to turn down a food challenge, so I headed to Central Market to pick up supplies. (That's right: I use any excuse to go to Central Market.)
I cheated and bought refrigerated pie dough, but I did make my own filling. I grabbed a couple of pints of blueberries and blackberries and some lemons. That was way too much fruit, but I digress. Here's the filling recipe.
1 pint blueberries
1 pint blackberries
Juice of one lemon
1/4 cup sugar (or more if your fruit isn't very sweet)
1/8 cup cold water
2 tsp cornstarch
Put the first four ingredients in a small saucepan and heat over medium heat for about 10 minutes.
Combine the cold water and cornstarch in a small bowl and add to the filling . Continue to heat for another minute.
Remove from heat and set aside.
2 in. round cookie cutter (or similar size)
1 egg (for eggwash)
Preheat oven to 375F.
If you're using store-bought crust, you will need to let it sit at room temperature for maybe 15 minutes before unrolling it.
Roll dough out as thin as you can. Using a 2in round cookie cutter, cut out as many circles as you can from your dough. (I only got 30 per pie dough roll, or 15 pops). Don't discard your leftovers - roll up, roll out, and cut again.
Put a small amount (maybe a teaspoon or less) of filling on half of the rounds. Pop a lollipop stick in the center of the filling, lay another round on top and, using a stick, press down the sides of the rounds.
Brush lightly with eggwash.
Cover the sticks with foil. You can just lay a strip of foil across the sticks.
Bake for 15 minutes.
Notes: Yeah, they were really cute. I got an "it's charming" comment from the boyfriend. But it took 45 minutes to make 15 mini-pies (and another 15 minutes for baking). Worth it? Sure, as long as you've got an extra pair of hands to help to speed up the process!
Posted by Karen at 6:27 PM