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! (You can watch the video above for step-by-step instructions!) NOTE: The prep time doesn't include the refrigeration time.
2cups(250 g) plain gluten free flour blend(I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1/2cup(50 g) coconut flour
2tbsp(25 g) caster sugar
1 3/4sticks(200 g) cold unsalted butter, cut into ~1/2 inch cubes
1/2cups(150 g) strawberry jam (or other filling of choice – go crazy!)
You will also need:
12craft sticks(plain ones, not coloured)
round cookie cutter, roughly 2 1/2 - 3 inch (~6 cm) in diameter
1egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option) – for egg wash
2tbspcaster 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).
Recipe by The Loopy Whisk (www.theloopywhisk.com).