DIY Inspiration: Pie Pops

 It doesn't matter if you use these tasty little treats as wedding favors or to highlight your dessert table, your guests will love them.

Perfect for trendy "shabby-chic" weddings or to use as a late night snack after some serious dance moves, these pie pops are easier than you'd expect to make yourself.

Let's let Borrowed and Bleu do us the honors by telling us how it's done.

What you'll need: (*This makes 8 pie pops)

• 3/4 cup frozen strawberries, thawed, chopped, drained, juice reserved
• 1/3 cup granulated sugar
• 2 teaspoons cornstarch
• 1 cup frozen chopped rhubarb, thawed
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 8 craft sticks (flat wooden sticks with round ends)
• 1 egg white, beaten
• 1 teaspoon sugar
• 1/3 cup powdered sugar, if desired for drizzle
• 2 to 3 teaspoons milk, if desired for drizzle
• 3 1/2-inch round cutter
• Food safe plastic wrap (optional)
• Fabric, ribbons and a variety of adornments for decorating (optional)

Directions: Straight from the experts at Borrowed and Bleu! 


Step 1: The dough
Pillsbury® Refrigerated Pie Crusts make pie baking a snap – just unroll, fill and bake!

Step 2: The filling.
In a bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup granulated sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb. If desired, replace the strawberry-rhubarb filling with 1 cup of your favorite canned pie filling – cherry, blueberry, apple or a variety! For inspiration, visit Pillsbury.com for hundreds of delicious pie recipes, or check these ideas out:

• Perfect Apple Pie
• Chocolate-Strawberry Pie
• Peach Pie
• White Chocolate-Raspberry Pie
• Pecan-Pumpkin Pie

Step 3: Unroll, cut and fill.
Remove pie crusts from pouches; unroll on work surface. Using a 3 1/2-inch round cutter, cut out 16 rounds (8 rounds per crust). Place 8 rounds on ungreased cookie sheet. Spoon strawberry-rhubarb mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in filling of each.

Step 4: Top off the Pops
Flatten remaining rounds to 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit on top of each. Brush tops with egg white; sprinkle with 1 teaspoon sugar, dividing evenly among pops.

Step 5: Bake
Bake at 450°F for 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.

Step 6: Drizzle
Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle over pops and let stand until set, about 30 minutes.

Step 7: Decorate
Once cooled, decorate with fabric, ribbon, personalized hang tags or any other special touches you can dream up and place in food-safe plastic wrap to keep fresh.

Step 8: Enjoy!
Give as favors at your wedding, your cousin’s bridal shower, your sister’s engagement dinner, your friend’s bachelorette party or any other occasion that deserves a sweet little homemade thank-you. Just don’t expect any leftovers!



--Grace L. Fleming 

photos and DIY from Borrowed and Bleu