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.
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.
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.
Preheat your oven to 180C oven, 160C fan, Gas 4 and line a flat tray with baking parchment.
Use a cookie cutter to cut out circles in the pastry, you will need two for each pie pop.
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.
Spoon a little berry filling onto the centre of the smaller circles.
Place the larger circles over the top of the filling and press a fork down around the edges to seal the mini pie.
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