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Strawberry Rhubarb Pie Pops
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Strawberry Rhubarb Pie Pops

Mini strawberry rhubarb pie pops are perfect for your next barbecue or picnic.  A balance of tart, sweet, and full of summertime flavors!
Course Desserts
Cuisine American
Keyword picnic desserts, pie pops, summer desserts
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 30 pops
Calories 148kcal
Author Lauren

Ingredients

Strawberry Rhubarb Pie Pops

  • 2 packages ready made pie crust 4 crusts
  • 30 cake pop sticks
  • 1 egg optional
  • ¼ cup turbinado sugar optional

Filling

  • 2 cup rhubarb ½" pieces (about 2 large stalks)
  • 3 cup diced strawberry 1 quart
  • 3 tbsp all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp orange juice
  • 2 tbsp unsalted butter

Instructions

Filling

  • Combine rhubarb, strawberries, flour, sugar, lemon and orange juice in a large saucepan.  Stir over low heat until well combined and sugar begins to liquify, about 2 minutes.
  • Increase heat to medium.  Add unsalted butter stir until butter is melted.
  • Return heat to low and cook, uncovered, on low heat for 10 to 12 minutes until rhubarb is fork tender and sauce is thickened.  Stir occasionally.
  • Using a potato masher, mash the sauce slightly.  The consistency should be thick and slightly chunky, but be able to pass through a piping bag with a large open tip (about ½").
  • Let cool before transferring to piping bag, about 20 minutes.

Strawberry Rhubarb Pie Pops

  • Unroll ready made pie crust.  Using a cookie cutter or water glass, roughly 3 inches in diameter, cut circles in the dough.  Save scraps as you go.
  • Using the scraps, slightly kneed together and roll out to ¼" thickness.  Cut circles in remaining dough from the scraps.
  • Place one pie crust circle flat on your work space.  Firmly press down cake pop stick in the center of the crust, but not so firmly it breaks through the crust to the other side of the dough.
  • Pipe about 1 tablespoon of filling on the dough.  Cover with top crust circle and press down edges with your fingers.  Use a dinner fork to press down edges firmly and create outer crust design.
  • Using a sharp pairing knife, cut an 'X' on the top of the pie to vent steam during the cooking process.*
  • Optional: Once your pie pops are assembled, brush the tops with an egg wash (1 beaten egg) and sprinkle with turbinado sugar.
  • Bake in a preheated 375°F oven for 25-30 minutes until golden and pie crust is cooked through.**

Notes

*Creating a steam vent will keep the filling from escape through the sides and any areas where the seams are weak.
**Pie pops can be frozen after assembly and cooked at a later date.  Cooking process will take 30 to 35 minutes.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg