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5 from 1 vote

Heart Pie Pops

How about these ADORABLE heart pie pops? Just take your favorite gluten free pie crust, fill with your favorite berry jam (I used sweet strawberry), insert a lollipop stick and bake. Yes, they are that easy!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free pie crust, gluten-free hand pies
Author: Sarah Bakes Gluten Free

Ingredients

pie crust

  • 1 ½ cups Sarah’s gluten free flour blend
  • 2 tablespoon cane sugar
  • ½ teaspoon salt
  • 4 tablespoon Earth Balance vegan butter cold
  • 3 tablespoon Spectrum organic non-hydrogenated shortening
  • 4-6 tablespoon ice-cold water

pie filling

  • ½ cup strawberry raspberry or cherry jam
  • 2 tablespoon So Delicious coconut milk or almond milk
  • 2 tablespoon cane sugar
  • 15 lollipop sticks

Instructions

  • Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal. Pour in 4 tablespoons cold water. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
  • Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out until ¼-inch thick. Remove top piece of plastic wrap. Using heart-shaped cookie cutter, cut out 24-30 hearts. Repeat with remaining dough if necessary.
  • Place half of hearts onto prepared cookies sheets, leaving room for lollipop sticks (I put 6 hearts on each pan). Fill each heart with about 2 teaspoons jam, leaving edges clean. Press lollipop stick into bottom of jam-filled hearts. Top with additional heart. Crimp edges with fork. Brush each heart with coconut milk and sprinkle with cane sugar. Bake pie pops for 20-24 minutes, until edges are golden brown. Carefully place pie pops on cooling rack to cool completely.