Yield: 20 pops at 2 (½-inch/1.25 cm) cookie cutters
Ingredients:
Pie crust
- 2 cups (470 ml) flour
- ½ teaspoon (2.5 ml) salt
- 1/3 cup (80 ml) unsalted butter, chilled and cut into pieces
- 1/3 cup (80 ml) vegetable shortening, chilled and cut into pieces
- 7 tablespoons (105 ml) ice water
Filling
- 2 cups (470 ml) finely chopped rhubarb
- ½ cup (120 ml) sugar
- ¼ cup (60 ml) brown sugar
- ¼ cup + 2 tablespoons (90 ml) sour cream
- 1/8 cup (30 ml) flour
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) vanilla extract
- 8 strawberries, sliced
- 1 egg, beaten, for egg wash
- 1 tablespoon (15 ml) sugar, for sprinkling
Method:
Let’s get baking!
To make the crust, whisk together flour and salt.
Cut in butter and shortening until the mixture resembles large crumbs.
Add cold water one tablespoon at a time, stirring until the dough comes together.
Flatten into a disc.
Cover with plastic wrap.
Refrigerate for 1 hour.
To make the filling, mix together rhubarb with sugar, brown sugar, sour cream, flour, salt, and vanilla.
In a saucepan, cook down filling mixture for 6-8 minutes until thickened, stirring continuously using a flat bottomed wooden spoon.
Remove from heat and let cool.
To assemble, roll out pie dough to 1/16-1/8-inch (2-3 mm) thickness.
Cut into circles using 3-inch (7.5 cm) cookie cutters.
Take one circle, brush with egg wash and place a long-handled lollipop stick in the centre, about 1/3 of the way up.
Spoon 1 heaping tablespoon (15-20 ml) of filling on dough and top with a ¼-inch (6 mm) slice of strawberry.
Fit a second circle over top.
Crimp the edges using a fork.
Brush with egg wash.
Sprinkle with sugar.
Bake in the oven at 425 F (220 C) for 13 minutes or until golden brown.
Tie little bows onto the sticks close to the pie circles to present.
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