These gluten free pie pops are the perfect back to school (or work) snack for kids – be they small ones or big ones. Perfectly flaky, buttery gluten free pie crust pastry meets simple, but yummy strawberry jam filling – in a dessert-snack that couldn’t be easier to make! (Psst, there’s a video with step-by-step instructions, as well!)
I always start brainstorming for a post by asking myself: “What do I want to talk about?” And I usually come up with pretty random things. But today… today, nothing strikes my fancy.
I could talk about the two fluffy squirrels I’ve seen today on my way from lunch (they were cute and fluffy and they made me laugh because they were just so darn clumsy), I could moan about it being August and so bloody cold, I could talk about that one recipe that really didn’t work (didn’t work so much it was hilarious… after the initial meltdown).
But honestly, I just want to talk about pie-on-a-stick.
Fist, a confession. Before making this recipe, I knew that pie-on-a-stick is a thing… I just didn’t know what it’s called. So I trusted my friend Google to not quit on me when I typed “pie on a stick” into the search box… and it accepted my woeful ignorance, informing me it’s actually PIE POPS. (Yep, and I call myself a food blogger. I should be ashamed of myself.)
That actually happens a lot. Many things are referred to as “that round thingy”, “that swish swish thingy” and “you know that thingy that does that thing” when I’m around. There’s also handwaving. A lot of handwaving.
Okay, back to the pie-on-a-stick, a.k.a. gluten free pie pops. They’re brilliant. You get an increased crust-to-filling ratio (because while cakes may be all about frosting, pies are all about the crust – accept it, it’s a fact), you get the cuteness factor, and you get the joy of eating something on a stick. The stick makes this dessert snack thingy. (<— See, it’s happening again.)
It’s true – these pie pops could easily pass as a quirky dessert, or as a back to school (or work… or just because) snack. They’re fun, they’re delicious, they’re gluten free and they are super easy to make.
The gluten free pie crust is the same as for the gluten free blueberry pie, and it seriously couldn’t be easier to make. Don’t believe me? Watch the recipe video below! *hinthint*
It also couldn’t be more delicious: it’s all golden brown, buttery flakiness and I might be a tiny bit obsessed with it.
With the filling, I went super duper simple: just good old strawberry jam. Now, you can play it up or down or however you like it. You can stuff these pie pops full of apple pie filling, any jam you like, fresh fruit, lemon curd, chocolate spread… anything. And I do mean anything. The possibilities are endless and I want to try every single one of them.
So there you have it: your new favourite dessert snack thingy. Is that too presumptuous of me? I don’t think so. There’s nothing not to love about these gluten free pie pops. They’re cute, yummy, easy to make, handy to transport and the best snack ever.
Regardless of whether you are a small or a big kid (or have a kid), you will love these pie pops – and anyone you share them with will think of you as their new favourite person. Pinky promise. Now get pie-on-a-stick-making. Thingy.
Gluten Free Pie Pops
For gluten free pie crust:
- 1 cup cold water
- 2 tbsp apple cider vinegar
- 2 cups (250 g) gluten free flour
- 1/2 cup (50 g) coconut flour
- 1 tsp xanthan gum
- pinch of salt
- 2 tbsp (25 g) caster sugar
- 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes
- 1/2 cups (150 g) strawberry jam (or other filling of choice – go crazy!)
You will also need:
- 12 craft sticks (plain ones, not coloured)
- round cookie cutter, roughly 2 1/2 - 3 inch (~6 cm) in diameter
- 1 egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option) – for egg wash
- 2 tbsp caster sugar – for sprinkling before baking
For gluten free pie crust:
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together gluten free flour, coconut flour, xanthan gum, salt and caster sugar.
Add the butter and toss it in the flour until all butter pieces are covered with it.
Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-size pieces and larger, ~1/3 inch size pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.
Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
Making pie pops:
Pre-heat the oven to 200 ºC (390 ºF).
Line a baking sheet with baking/greaseproof paper.
Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film. The cling film will stop the pie crust from sticking to the rolling pin and the surface underneath.
Roll out the pie dough until it is about 3 mm thick.
Peel back the top layer of cling film.
Using the rough cookie cutter, cut out circles of pie dough and lay them onto the baking sheet, taking into account the positioning of the sticks (see video above).
Press a craft stick halfway into each pie dough circle.
Spoon ~1/2 - 3/4 tbsp of strawberry jam into the middle of each pie dough circle. Do not overfill the pie pops, as it will cause the jam to leak out during baking!
Keep the baking sheet in the fridge while you prepare pie pop tops.
Repeating the procedure for pie pop bottom circles, roll out the other 1/2 of pie dough and cut out the circles.
Brush the edges of the bottom circles of pie pops with egg wash (or milk, but egg will work better in sealing the pie pops) around the jam filling. Brush also across the stick. This will help seal the filling inside the pie pops.
Place the pop pie tops on top and seal around the edges by pressing down with your fingers.
Using a fork, decorate the edges of the pie pops – this also seals the pie pops (even more!).
Using a knife, gently pierce the tops of the pie pops (see video).
Brush the pie pops with egg wash (or milk) and sprinkle with caster sugar.
Bake in the pre-heated oven at 200 ºC (390 ºF) for about 20 minutes, or until the pie pops have puffed up slightly, and are crisp and golden brown.
Allow to cool, and enjoy!
The gluten free pie pops keep well in a closed container in a cool dry place for about 3 to 4 days (but they are usually gone within the hour).
Looking for more gluten free yumminess? Look no further!