Valentine’s Heart-Shaped Pie Pops. Oh, don’t act all shocked–we both know that the kitchen for me is where “that cold box is.” I do bestir myself for baking on occasion, because my only real culinary skill is a rather magnificent pie crust. Since I’m making Valentine’s Heart-Shaped Pie Pops, I thought you might want to try them, too…
First, the crust…
Perfect Pie Crust Recipe
- Prep time: 1 hour, 15 minutes
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2 Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
- 4 cups pitted tart red cherries
- 1 cup white sugar
- 1/4 cup cornstarch
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
- Using a heart-shaped cookie cutter, cut out two crusts per pop. Lay one shape flat, then gently press the pop stick on at the base.
- Add 1 tbsp of cherry filling–if you use too much it leaks out and looks like your Pie Pop is bleeding.
- Lay the top heart shape over the filling
- With a fork, gently press the edges together.
- Bake the pops for approximately 20 minutes–I baked four pops per cookie sheet.
- LET COOL for a good hour before removing from the pan or rack.
- Decorate as you like–I tied pink bows on the sticks.
(Cover photo credit: Our Best Bites.com)