This is how it's made Berry Pie Pops

  1. Step 1

    To make your Shortcrust Pastry, chop your butter into cubes and rub together with the flour and icing sugar in a large bowl until you have fine crumbs.

  2. Step 2

    Stir in a few tablespoons of water and mix until you have a thick dough. Wrap in cling film and keep in the fridge while you make your filling.

  3. Step 3

    For the four berry filling, measure out and chop up your berries (you could use any berries you wanted). Mix together with the sugar and corn flour, I used a fork and mashed up my berries to get a nice juicy mixture. Leave to stand for about 10 minutes.

  4. Step 4

    Preheat your oven to 180C oven, 160C fan, Gas 4 and line a flat tray with baking parchment.

  5. Step 5

    Use a cookie cutter to cut out circles in the pastry, you will need two for each pie pop.

  6. Step 6

    Once the circles are cut, roll over half of them so they are a bit larger, then cut a small Star Shape out of the centre of the larger circles.

  7. Step 7

    Spoon a little berry filling onto the centre of the smaller circles.

  8. Step 8

    Place the larger circles over the top of the filling and press a fork down around the edges to seal the mini pie.

  9. Step 9

    Brush a little melted butter over the pie pops then transfer to the oven and bake for approx 15 minutes. Once golden brown, remove from the oven and insert a lollipop stick whilst still warm, be sure to push the stick up to the top of the pie but not all the way through. Finish with a mini bow on the lollipop stick then serve and enjoy.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 16