Lauryn Cohen is the founder of Bella Baker, a made-to-order, customizable dessert company here in New York. Her blog features adorable and inventive desserts that anyone with a sweet tooth can re-create at home. These lovely heart-themed pie pops would make a delicious Mother’s Day surprise…or anytime snack.
Underlined steps denote where mini sous chefs can help.
To make the flaky pie crust
- 2 1/2 c all-purpose flour
- 1 tsp salt
- 3 tbsp sugar
- 1 1/2 sticks unsalted butter (12 tbsp),
- cold or frozen and cut into 48 small pieces
- 1/2 cup vegetable shortening
- 6-7 tbsp ice water
Combine flour, salt, and sugar in the bowl of a food processor. Add the butter and shortening and pulse until mixture resembles coarse peas or cornmeal. (Chunks of butter here are fine.)
Sprinkle the water, one or two tablespoons at a time, over the mixture and pulse a couple of times in between each addition. Pinch the dough—if it holds together, it’s ready; if not, add more water until the mixture begins to clump.
On a flat surface, lightly knead the dough into two flat disks. Wrap each disk in plastic and refrigerate for at least 1 hour. Dough can be made up to 3 days ahead.
Sprinkle flour onto a clean work surface and, using a rolling pin, gently roll out the chilled dough. If dough begins to stick, lift it from underneath and sprinkle additional flour.
To make the cherry filling
- 5 to 6 cups fresh pitted cherries
- 2 tbsp lemon juice
- 1-2 tsp lemon zest
- 2/3 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp pure vanilla extract
In a saucepan over medium heat, combine all ingredients except for the vanilla extract. Bring to a boil, then reduce heat and continue to simmer for about 15 minutes. Stir in the vanilla extract, remove from heat, and cool.
Preheat your oven to 450 degrees Fahrenheit. Place half the dough hearts or circles onto a parchment lined baking sheet. Place a 6-inch lollipop stick on top of each circle, pressing gently so it sticks into the dough circle, going about halfway up the circle.
More recipes in this series:
