Dairy-Free Pie Pops
Prep time
Cook time
Total time
These single-serve desserts are great for parties, as an afternoon treat, or gifted as a sweet bouquet. See the post above for options and tips.
Serves: 24 to 28 pie pops
  1. Preheat your oven to 375 degrees and line baking sheets with parchment paper.
  2. Unroll the pie crust on a floured cutting board, and roll it out until it is ⅛- to ¼-inch thick.
  3. Cut out an even number of circles from the pie crust with a 2¼-inch biscuit cutter or drinking glass. Place the circles on your prepared baking sheet an inch apart, and leaving room for food-safe sticks.
  4. Gather the dough scraps and repeat rolling and cutting until the dough is used up.
  5. Spoon 1 to 2 teaspoons of filling onto each pie crust circle. Leave enough bare crust around the edges to seal each pie.
  6. Place one food-safe lollipop stick on each circle, about ¾ of the way up the pie crust. We used Wilton 5-inch Bamboo Lollipop Sticks.
  7. If you want to cut a design out of the top crust with a tiny cookie cutter or bottle cap, do so now. We used a small heart cutter, such as the smallest one in this Heart Cookie Cutter Set.
  8. Place the top crusts on top of the filled bottom crusts. Place the center cutouts on top of the crusts (see pictures), if using. Firmly seal the pie pops edges with your finger.
  9. Bake for 12 to 15 minutes, or until light golden brown. Some fillings, such as jam, may leak a little.
  10. Let the pie pops cool on the baking sheet. Once cool, you can decorate the tops by spreading on frosting, brushing with glaze, or drizzling with melted chocolate chips, if desired.
  11. Serve immediately or within a day or so for the freshest pie pops.
  12. Store any uneaten pie pops in an airtight container. Keep in mind some fillings may need to be refrigerated.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pie-pops