Cake pops may be cute, but the pie pop has my heart. That tender flaky crust wrapped around just a taste of the most decadent filling, it’s just to die for. I’ve made pie pops in several different shapes and with lots of different fillings. But I’ve got to say that this brownie pie pop just might be my new favorite. It’s the most tender flaky pie crust wrapped around a dense, fudgy, flourless brownie, on a stick!
I made these with my new Baby Cakes Pie Pop Maker. It was a fun way to make these pie pops, and they only took about 10 minutes! The pie pop maker made them crack a little, but I love that you can see a peak of the filling inside. You can also make these in the oven on a cookie sheet that has been lined with parchment paper in a 425° oven for about 10 – 15 minutes.
You can add bows to decorate your pie pops, and even wrap them in cellophane sleeves with bows to give as gifts.
Need help with the Crisco Pie crust recipe this holiday season? The pie experts from Crisco are here to help. The Crisco Pie Hotline 1-877-FOR PIE TIPS (877-367-7438) is back to offer around-the-clock pie baking help this holiday season. From how to avoid shrinking crusts to creating the perfect filling, the hotline provides information and tips around the clock to assist bakers with some of the most common pie-baking challenges. Live pie experts can be reached Monday through Friday 9:00 a.m. to 7:00 p.m. ET. During the harried holiday season when pie baking is at its peak, live pie experts are on-call during extended hours, Monday through Friday 8:00 a.m. to 8:00 p.m. ET from November 18 – 27, and 8:00 a.m. to 7:00 p.m. ET from December 16 – 23. Additionally, recorded tips and tricks can be accessed 24 hours a day.
The hotline will also feature tips and trends from award-winning pie expert and author, Michele Stuart, the owner of Michele’s Pies (located in Westport and Norwalk, CT) and the author of the best-selling cookbooks Perfect Pies (Random House, 2011) and the new Perfect Pies & More (Random House, October 22, 2013). In November, fans can also log on to visit the Crisco Facebook and Pinterest pages to find step-by-step tutorials, recipes and inspiration from Michele Stuart.
Be sure to head over to enter the Holiday Rate & Review Promotion for the chance to win a Michele Stuart baking bundle too. Follow this link to enter.
Join the Crisco community on Facebook at Facebook.com/Crisco and on Pinterest at Pinterest.com/criscorecipes.
For more information about the Crisco Pie Hotline or for additional tips, recipes and how-to videos, visit Crisco.com.
Yield: Serves 6
For the Classic Crisco Crust:
1 1/3 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
3 to 6 tablespoons ice cold water
For the brownie filling:
1 egg
1/4 cup cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
For the Crust:
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Cut out pie crusts and transfer dough to mini pie plates.
For the filling:
Combine all ingredients in a large bowl and mix well.
Make pie pops in a pie pop maker or in an oven preheated to 425°. Cut pie dough with a small cookie cutter. Fill with about 1/2 teaspoon brownie filling. Don't overfill. Add top pie crust and use a fork to seal pie dough.
Either cook in pie pop maker or in a 425° oven for 10 - 15 minutes.
This recipe sponsored by Crisco. All opinions 100% mine.
