The last time you brought baked goods to the office, co-workers steered clear of the lemon marshmallow bricks and chocolate dust mountain. Time to take a page from Dani Cone’s (High 5 Pie) new cookbook, Cutie Pies: 40 Sweet, Savory, and Adorable Recipes, available today.
Marionberry Pie Pops
Makes 50 (enough to share)
For the crust
2½ c. all-purpose flour
1 tsp. salt
1 tsp. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into ½-inch cubes
¾ c. cold water
1. In a large bowl, combine flour, salt, and sugar. Mix well.
2. Add butter and mix gently with a pastry blender or fork. The butter pieces should be coated with the dry mixture and somewhat flattened.
3. Add water 1 tbsp. at a time; continue mixing dough until pea-size crumbs form. (The dough should look like coarse, individual pieces, not smooth and beaten together like cookie dough.)
4. Using your hands, carefully form the dough into two patties. Try not to overhandle it. Wrap each patty in plastic wrap.
5. Chill dough for at least 1 hour or up to 3 days.
6. When you’re ready to use it, let the dough sit at room temperature for at least 10 minutes. Then, on a lightly floured surface, roll out each patty about ¼-inch thick.
For the filling
1/3 c. granulated sugar
¼ c. firmly packed brown sugar
4 tbsp. cornstarch
½ tsp. cinnamon
¼ tsp. ground allspice
4 c. fresh or frozen marionberries
1 egg, lightly beaten
All-butter crust dough (see above)
1. Preheat oven to 375°.
2. In a large bowl, mix sugars, cornstarch, cinnamon, and allspice. Add marionberries; toss to make sure they are well coated.
3. Roll out dough and cut 100 2½-inch-diameter circles. (Reroll the dough to make more circles as needed.)
4. Spray a baking sheet with nonstick spray. Lay half the circles on the sheet. Brush circles lightly with egg. Place a lollipop stick across the center of each circle, with the tip about ½ inch from the edge. Press gently into place.
5. Spoon about 1 tbsp. filling onto each circle. Lay another circle over the filling and press firmly around the edge to make a good seal.
6. Cut 3¼-inch vent slits in the top of each pie pop and brush lightly with remaining egg.
7. Bake 15 minutes or until golden brown.
Photo: Clare Barboza / Courtesy of High 5 Pie