Chocolate Strawberry Pie Pops

Adorable, snackable, and perfect for Valentine's Day, Chocolate Strawberry Pie Pops feature a chocolate pie dough filled with a strawberry pie filling! Each person will feel super special at your Galentine's or Valentine's celebration with their own pretty pop.

🍓 Chocolate Strawberry Pie Pops (makes 12 pie pops) 🍓

Ingredients:
Chocolate Pie Dough:
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 cup granulated sugar
3/4 teaspoon salt
1 cup cold unsalted butter
1/4 cup ice water

Strawberry Pie Filling:
1 cup sliced strawberries
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon cold water
1/8 teaspoon pure vanilla extract

Strawberry Glaze:
1/2 cup crushed strawberries
2 cups icing sugar
Pinch of citric acid

Assembly:
1 egg
2 tablespoons water
12 (4 1/2-inch) craft sticks
1/4 cup clear sanding sugar
1 cup freeze-dried strawberries

Method:
Chocolate Pie Dough:

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas. Add the ice water. Using a turning motion, gently mix with a fork until just combined, taking care not to overmix. The dough will look rough and shaggy. Empty the dough onto a lightly floured work surface. Knead just until it sticks together. Divide the dough in half. Shape each portion into a ball. Tightly wrap each portion separately in plastic wrap and place in the fridge for 1 hour.

Strawberry Pie Filling:

1. In a medium saucepan over medium heat, cook the strawberries and sugar for about 8 to 10 minutes, or until the fruit has begun to soften and break down slightly.
2. In a small bowl, whisk together the cornstarch and cold water. Add the slurry to the saucepan with the strawberries. Stir continuously until the mixture appears clear instead of cloudy, about 2 minutes. Remove from the heat. Add the vanilla. Stir to combine. Set aside or place in the fridge to cool.

Strawberry Glaze:

1. Place a fine-mesh sieve on top of a bowl. Strain the crushed strawberries, pressing gently with a spatula to release all the juice (you should be left with 3 to 4 tablespoons of juice). Discard the solids. Add the icing sugar and citric acid. Whisk to combine and set aside.
   

Assembly:

1. Line 2 baking sheets with parchment paper.
2. Transfer one ball of pie dough to a floured counter. Flour the top of the dough. Use a rolling pin to roll out a rectangle 3/16-inch thick. Use a 3-inch round cutter to cut 12 circles from the dough, cutting them as close together as possible. Place 6 circles on each prepared baking sheet, arranging them 1 inch apart.
3. In a small bowl, whisk together the egg and water. Pass the mixture though a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture.
4. Working with 4 pie dough rounds at a time, brush the egg wash on top of the pastry. Gently press a lollipop stick into the dough three-quarters of the way to the top of the circle. Spoon 1 to 2 teaspoons of Strawberry Pie Filling on top, leaving 1/4 inch of pie dough exposed around the edge. Repeat until you've filled all the dough rounds.
5. Cut 12 more circles with your second ball of dough, repeating the method in step 2.
6. Brush the edges of the filled pastry with egg wash, then place a dough circle over top, using a fork to press together the edges. Pierce the top of each pastry 2 to 3 times with a fork to create vents. Cover with plastic wrap and place in the freezer for 30 minutes.
7. Preheat the oven to 350F.
8. Brush the tops of the pie pops with egg wash, sprinkle with sanding sugar, and bake for 8 to 10 minutes, or until the tops and bottoms are golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Whisk the Strawberry Glaze. Spoon the glaze evenly over top each pie pop, using the back of the spoon to spread the glaze. Immediately crush the freeze-dried strawberries between your fingers and sprinkle over the glaze.
10. Store in an airtight container at room temperature for up to 2 days, then in the fridge for up to 2 more days.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.