Lollipop-Style Pie Crust Pops Recipe

My homemade Pie Crust Pops capture everything you love about a classic fruit pie—only smaller, cuter, and served on a stick. Each mini pie features a tender, flaky, buttery crust wrapped around a sweet filling. These little pies are perfect for parties, picnics, bake sales, and special occasions. They’re also an excellent way to use leftover pie dough. There’s something irresistible about enjoying what feels like your own personal pie, even if it’s just a few bites.

This project feels as much like a fun baking activity as it does a recipe. You’ll need a batch of pie dough, a small round or shaped cookie cutter, and lollipop sticks to assemble the pops. A cookie sheet and parchment are helpful, and a small pastry brush makes egg-washing and sealing edges simple. Pay attention to placement of the stick and the amount of filling so each pop bakes evenly and looks neat; otherwise you might end up with deformed or leaking pops.

Tips for perfect pie pops

The images in this post illustrate the main stages: cutting rounds of dough, inserting the stick, adding a spoonful of filling, securing the top crust, and baking to golden brown. Below are practical tips to help you get consistent, attractive results.

Choice of shapes and sizes

Use small cookie cutters—rounds or decorative shapes like hearts, flowers, or animals. Keep each shape about 2 inches or smaller; larger shapes become heavy and the lollipop sticks may not support them. Small cutters ensure a uniform bake and make it easier to seal the edges.

Working with leftover or fresh pie dough

Pie pops are an ideal use for leftover pie crust, but you can also make them from freshly rolled dough. If you prepare a new batch of dough, divide it into two or three smaller portions and roll each to about 1/4 inch thickness so you maintain even thickness across all pieces. Keep the dough chilled until you cut the shapes to avoid stretching or tearing.

Decorating and sealing

Because everything is small, elaborate lattice designs can be time-consuming. A simple top piece with one or two small vents works well and lets steam escape. Brush the edges with egg wash to help seal the top and bottom pieces together, and press the edges gently with a fork for a classic finish. If any filling starts to leak, wipe the excess before baking.

Steps how to make lollipops pies from pie crust. — Line a cut dough, gently press a stick at the center, fill and top with crust, then seal the edges with a fork.

Fun Pie Crust (Lolli) Pops

These mini pie pops deliver the taste of a fruit pie in a playful, hand-held form. Each pop has a tender, flaky crust and a small scoop of filling. They’re fun to make with kids and great for entertaining—serve them warm or at room temperature.

Prep Time
1 hr

Chill Time: 8 hrs (if making dough from scratch)

Servings
15 2.5″ pie pops

Author
Dikla Levy Frances

Ingredients

1
recipe
all-butter pie crust (or leftover pie dough)
1
large
egg, beaten (for egg wash)

Filling Options

1
cup
strawberry preserves or jam
1
cup
candied apple compote or apple pie filling
1
cup
Nutella or chocolate spread

Instructions

Line two large baking sheets with parchment paper. Lightly flour your work surface.
Beat the egg in a small bowl and set it and a pastry brush near your workspace for egg wash.
Roll chilled dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or your chosen small cutter) to cut shapes from the dough.
Place half of the cut rounds on a lined baking sheet. Dip the lollipop sticks into the egg wash and gently press each stick into the center of a round, inserting it about halfway toward the center so it will be secure after baking.
Brush the edges of the rounds with egg wash, then add about 1 tablespoon of filling to the center of each one. Avoid overfilling to prevent leaks.
Top with another cut piece of dough and gently press the edges together. Use a fork to crimp and seal the edges neatly.
Brush the tops with additional egg wash for a glossy, golden finish. Chill the assembled pops briefly in the refrigerator while you preheat the oven to 425°F (220°C).
Bake the pie pops on the lowest oven rack for 12–15 minutes, or until the crusts are golden brown and set.
Remove from the oven and let cool for about 10 minutes before serving. These are delicious warm, or at room temperature.

Storage and serving tips

Store cooled pie pops in an airtight container at room temperature for up to two days, or refrigerate for longer storage. Reheat briefly in a warm oven for a few minutes before serving to refresh the crust. For variety, try different fillings or sprinkle with a little powdered sugar just before serving.