INGREDIENTS
Pie Crust:
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup all-vegetable shortening, chilled and cubed
3-6 tbsp ice water
8 candy sticks
1/2 cup wildberry fruit spread
1 egg, lightly beaten
Glaze: 1 cup icing sugar
2 tbsp lemon juice
INSTRUCTIONS
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Pie Crust: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle two tablespoons of water over the flour. Using a fork, mix until dough is slightly moist. Add remaining water if needed. On a lightly floured surface, roll out pie crust 1/8-inch thick. Using a round three-inch cookie cutter, cut out 16 circles. Re-roll dough if necessary.
Press one candy stick into each of the eight circles so that the end of the stick rests in the centre of the pastry. Top each round with one tablespoon of fruit spread and cover with a second round. Press fork around edges to seal. Brush with beaten egg.
Bake in preheated oven, 20-22 minutes or until golden. With a spatula, carefully remove from baking sheet and let cool completely on cooling racks, 30 minutes.
Glaze: In a small bowl, stir icing sugar and lemon juice until smooth. Drizzle on top of cooled pie pops.
TIPS: Try making other shapes like flowers to create a bouquet of pops using cookie cutters. Add different coloured sugars on top to decorate.
Makes: eight pops.
SOURCE: ROBIN HOOD ALL-PURPOSE FLOUR AND ROBIN HOOD BRAND PRODUCTS
