Vintage Blackberry Pie Pops

When I think of a classic pie, I immediately think of the handmade woven lattice crust. This traditional and bold berry pie makes for a perfect centerpiece at any celebration and using a lattice mold makes the “woven” effect quick and foolproof!

If you are not partial to seeds, you can strain them out, using a sieve or food mill; however, I always leave them in for that fresh-picked taste. Don’t forget to garnish with coarse sugar on top for that added sparkle and finishing touch.

Vintage Blackberry

Yield: 2 dozen pie pops

1 recipe Homemade Pie Pop Crust (page 13), or 4 unbaked store-bought or homemade 9″ (23 cm)-diameter piecrusts

BLACKBERRY FILLING

5 C (497 g) fresh blackberries

½ C (96 g) granulated sugar

¼ C (38 g) Clear Jel, or 10 tbsp (94 g) cornstarch

1 C (236 ml) cold water

1 tbsp (14 ml) freshly squeezed lemon juice

1 large egg white, beaten, for brushing

Coarse sugar, for garnish

Preheat the oven to 400°F (204°C). Grease and flour a large baking sheet.

To prepare the filling: Bring ½ gallon (2 L) of water to a boil. Meanwhile, wash the blackberries under cold water in a colander, picking out any leaves or stems. Blanch them by placing them in the boiling water and bringing it back to a boil for 2 minutes. Drain the berries and keep them covered in a large bowl.

In a large pot, combine the granulated sugar, Clear Jel (or cornstarch) and cold water. Stir the mixture over medium heat until it thickens and begins to boil. Add the lemon juice and, stirring, continue to boil for 1 minute.

Remove from the heat and fold the berries into the hot mixture, stirring gently. Let cool to room temperature. Transfer the mixture to a food processor or blender and pulse for 4 to 5 seconds.

To assemble the pie pops: Flour both sides of the two piecrusts, then roll flat with a rolling pin. Using a 3-inch (7.6 cm) round cookie cutter, cut twenty-four rounds from the dough, twelve for the bottom crust and twelve for the top crust. If doing peek-a-boo, stamp out a lattice peek-a-boo from each of the twelve top crusts, using a lattice pie mold or press.

Lay out the twelve bottom crusts on the prepared baking sheet. Brush each bottom crust with egg white, using a silicone basting brush. Press an 8-inch (20 cm)-long cookie stick firmly on top of the center of each bottom crust.

Dispense a 1 ½-inch (about 4 cm) dollop of blackberry filling in the center of each bottom crust. Place the top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.

Create a cookie stick dowel by cutting a 1-inch (2.5 cm)-long piece off the end of an 8-inch (20 cm)-long cookie stick. Use this dowel to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then move counterclockwise around the edges. This will keep the stick from moving around once the pie pop is baked.

After each pop is sealed and pressed, carefully brush more egg white on each lattice top, except over the filling inside the openings. Finally, sprinkle the top crusts with coarse sugar.

Bake the sheet on the center rack of the oven for 15 minutes, until the crust is nice and golden. Then place the individual pops on a cooling rack and let cool for at least 15 minutes before serving.