Pie Pops: So easy, so satisfying

I’ve said it before: I’m more of a cake girl than a pie girl – that’s just me.

BUT I also love bite-sized goodies, and pretty much any food on a stick (barring corndogs. Blech.) So I was thrilled when the opportunity came along to make pies that fit both bills.

That’s right, bite-sized pies, and on a stick to boot! Welcome to the wonderful world of Pie Pops.

Pie Pops’ origin is credited to Andrea Smetona, owner of Cakewalk Desserts in Laguna Niguel, CA.  The buzz generated during our giveaway of her book, Easy As Pie Pops, was incentive enough for us to make batch after batch from her recipes, and to try out our own, too.


Sweet pies, savory pies, and everything in between.


In addition to a batch of chilled pie crust from your favorite recipe or our mix, you’ll need pie filling, flour for rolling, sugars for topping, a round cutter between 2″ and 3″ in diameter, and some lollipop sticks.* Tiny cutters for making decorative windows are a plus, too.

*I found sticks in the cake decorating section of the craft store.


Generously dust your rolling surface with flour and roll your dough just under 1/4″ thick. Because you’ll be cutting out discs of dough, there’s no need to roll a circle with your crust. In fact, I found rolling a long rectangle much easier.


See? If you roll a rectangle, you can cut out pairs of discs much easier, keeping them side by side.


Cutting the discs, and then peeling up the excess dough is a lot easier than picking up each disc individually. Give it a try!


If you’ve ever used mini cutters on dough, you know they’re notorious for sticking. A good flouring and the use of a pop stick to push out the dough makes this task a breeze.


Stubborn pieces can be removed with the help of a toothpick as well. Sometimes simple tools are still the best.


Transfer half the cut discs to a parchment-lined baking sheet. Gently press a lollipop stick into the dough. The tip of the stick should be in the center of the disc.


Top each stick with a small dollop of your favorite pie filling. I’ve used blueberry, strawberry, apricot, and even chocolate schmear. Oh, yummers.

Now, you need to be careful not to overfill, especially if you’re using cutout tops. It’s a hard balance, as you want plenty of filling, but not too much. I found with 2″ discs, a generous 1/2 teaspoon of filling was plenty.


Once all of the filling is down, brush the top discs with a little milk or beaten egg white. No need to stick to the edges; you can brush the whole disc. The moisture will act as glue to help hold the halves together.


Lay on your covers, trying to keep the cutouts centered over your filling.


I have to say, one of the best tips I got from Andrea’s book was using a broken piece of lollipop stick as a tool to press the two halves of your pie pops together. It’s the perfect size, and make a nice, tight seal.


You can use the stick to seal all around the edges, or you can use a small fork, crimper, or other fun tool in your kitchen. I like to use the back end of my measuring spoon for a cute dimpled look.


Voilà! A tray full of perfect pops, ready for the oven.


You can leave your pops unadorned, or spread on a little more milk or beaten egg white and decorate with your favorite sparkling sugars. My family found we really liked the extra crunch and sweetness from the sugar toppings.


And now for a little troubleshooting. At least once, you’re going to put the filling in before the sticks.

Dang it! Now what? No worries, just add the stick, bake the pies as usual, and then use a spoon to add a touch more filling over the top of the stick; no one will ever know.


Bake at 350°F for about 10 to 14 minutes or until browned around the edges.

Gasp! Generous me has overfilled each pie, and the filling has spouted out like tasty strawberry lava.

Quickly take the back of a spoon or a butter knife and pull off the hot filling before it firms up. I was able to rescue the whole tray this way. A dusting of confectioners’ sugar or a drizzle of glaze can help mask any overflow issues, too.

All in all, these pie pops are a delight to make and honestly, not as fussy as you think they might be. Even Julia, our King Arthur Flour photo guru whose pictures illustrate this blog, was impressed with how easily everything went together.

We could definitely picture a whole display of these pops for a party, or a big tray full of mini pies (sans sticks) for a great movie night-dessert.


Rebekah, a member of our creative team, is always happy to model for us – especially when it means keeping these scrumptiousness-on-a-stick goodies as payment!

We hope you get a chance to check out Andrea’s book online, or in your library or bookstore. As the saying goes, “Try it – you’ll like it!”

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Pamela Grove

    I have a town function coming up the first week of July in which I usually provide as many baked goods as I can possibly complete through the week for the town carnival which is the major fundraiser for our local STILL all volunteer fire department. This became important in our family even before I was born as my dad joined before he even married. Being a master electrician in his real job he was called upon for all that work, then 5 years he was acting fire chief. (bet there aren’t many other kids who had to watch their dad’s fire training films, have fire drills, and learn fire safety this way). He was in his mid to late 30s at the time. My dad turns 79 later this year, that tells how long its been. While he’s no longer active (they don’t encourage those with 5-way bypasses to fight fires any more, its a young man’s game) we still do what we can to support the company. I believe our town is the only one left in the country able to survive a completely volunteer team. I think that says something for the residents of the community. As a young teenager I desperately wanted to be the girl in the dunk tank but my dad always said a firm and resounding “NO”! I don’t think he wanted men ogling me in a bikini or swimsuit. That never occurred to me, I just wanted to be dunked in the cold water on a hot summer’s night. I have no idea how many goldfish we probably won and eventually killed over the years. Most would live a few months, if we were lucky. Many things have changed. Now there are tip jars, bingo games, bake sale tables and various other things, no dunk tanks. But some things never change. Teenage girls still flirt with “carnies”, rides are still the same (which I can’t do any longer), I still get cotton candy and caramel apples. Sadly, as I have to eat gluten free I can’t have funnel cakes anymore. The carnival always rolls in on Sunday mornings. Church is right beside the fire department and carnival grounds and vehicles drive right by church, during services. Years ago, in the 60s, church was not fitted with AC so windows are opened and everyone used fans, paper ones on sticks naturally supplied with local funeral homes, no matter WHAT church or where in the country. (remember those) We kids would sit, bored to tears, (thankfully being Lutheran no self-respecting Lutheran minister would DARE go longer than 15 minutes) and if parents were in a good mood you’d would have been allowed to sit with a friend in church (parents could be such a bore back then) (concocting a plan for that afternoon to get together like roller skating or EVEN an afternoon of making cupcakes or potato candy) (my mom usually said yes with the following stipulation, as long as you clean up your mess.) seeing rides and trailers rolling in. It was all you could do to sit there without jumping up and running out to watch everything. THEN..you STILL had to wait till the next evening. During this decade the carnival was a BIG deal. For many before the 60s it was the ONLY “fun” they ever had in life. That and the Sunday School picnic were THE highlights of my mother’s and her siblings childhood summers. No Hersheypark (like today), King’s Dominion and definitely not Disney existed. Other than county fairs, (which my mom’s school actually closed for the week of The Great Frederick Fair so many participated, area schools still close one day that week now) this was the highlight of the year. The world has changed SO much. So here it is 40+ years later and I now bake to support the fire department. They DEFINITELY would not want me in the dunk tank even if they had one here in the 21st century. The main reason I began this comment was to ask about freezing the pie pops. CAN they be frozen, I’m assuming they can. However…should they be frozen prior to baking or is it best after baking? I’m thinking perhaps I can work ahead and have things ready to go in case my fibromyalgia flares badly the prior weekend. What would you suggest doing with these?

    1. The Baker's Hotline

      What a great story, Pamela! You painted quite the picture and gave us a laugh with your dunk-tank story. Per your pie pops, you can absolutely freeze them. It might be worth doing a small test batch first, just since you’ll be making so many, but we’d recommend freezing them before baking. Then, the day before or day of the event, let them thaw in the fridge overnight or for a few hours, (they’re little so they defrost faster) and then bake them as usual. We’d recommend adding an additional 1/4 teaspoon of thickener for every cup of fruit to account for the extra juices frozen fruits tend to produce. Our blog article on freezing and baking fruit pies offers some additional helpful tips on the subject. We hope this helps, and that the event is as fun-filled, community-raised, and pie-pop delicious as ever. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      You should prepare your favorite pie filling according to the recipe and use whichever thickener is called for. However, if you have a particular thickener you would like to use, check out our Pie Thickener Chart for the ratios to use based on your fruit. Store-bought jam may get a bit thick during the baking and produce more of a Pop Tart-like treat and a Pie Pop, but hey, that doesn’t sound bad either! Happy baking! Kye@KAF

  2. Sarah Myers

    I am grateful you posted the pix with the “opps” to much filling and gave us a fix. It is good for me to realize some of the mistakes I make are also made by the kitchen professionals! Gives me incentive to try these darling little pie pops! 🙂

  3. ellen

    I thought that there were two types of sticks-one for baking in the oven and one for lollipops. Which ones were you using here?

    1. The Baker's Hotline

      We used plain paper lollipop sticks, Ellen. Stay away from any made from plastic when baking. Jon@KAF

  4. Pauline

    I would like to make Pie Pops for a meeting. I bought Lollipop sticks they say “not intended for use in the oven”. Should I look for some that are ok for the oven or use the ones I have?
    Can’t wait to try them.

  5. Christina

    I’ve made these before. They are a lot of work. The problem I kept running into is that after they have cooled and been wrapped, the dough gets very soggy. It’s almost something that needs to be enjoyed immediately! How to prevent the soggy dough so they last a few days so they can be made in bulk for events?

    1. The Baker's Hotline

      If you need to prepare pie pops in bulk, you may want to try freezing the assembled – but unbaked – pops, and then baking the pops early on the day of the event. A second choice would be to freeze the fully baked pops for longer storage.~Jaydl@KAF

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