I was just beginning to get over a cold when I found out there was a potluck baby shower being put together for a couple of girls at work who are due to deliver around the same time. One of them is having a boy and the other is having a little girl.
About a week before the event I stopped by to RSVP with Kelly who was organizing the event. She handed me a pen and asked me to write down the item I would be contributing to the potluck. I took the pen and immediately wrote down the first thing that came to mind on the piece of paper pinned up to one of the walls in her cube. “French Macarons – Josie”.
I began counting down the days and agonizing over what I would contribute to the potluck. As hard as I tried and as much as I wanted to, I was just unable to gather up the energy to whip up a batch of French Macarons.
A few days before the event I was going through my grocery list and gathering coupons (oh yeah… I’m not above coupon clipping) when I came across one for Pillsbury Pie Crust and thought… baby pies; that would be a great quick and easy dessert to bring to the potluck.
These Baby Pies were so quick and easy to put together, they were a lifesaver!
I filled half of the with strawberry preserves (girl) and half with blueberry preserves (boy).
- 1 box Pillsbury Refrigerated Pie Crust
- ½-3/4 cup fruit preserves*
- 1 tablespoon unsalted butter, room temperature
- 24 lollipop sticks
- 1 egg white
- Turbinado sugar for dusting
- Preheat oven to 375 degrees F.
- Line 3 baking sheets with parchment paper or silicone mats.
- Place pastry dough over a smooth and lightly flowered surface. Cut out 24 rounds with a 2½ inch fluted or round cookie cutter and place them over the prepared baking sheets.
- With a pastry brush, brush the base of the pie pops with butter.
- Scoop between ½-1 teaspoon of preserves onto the center of each pastry round, then place a lollipop stick half way down the center.
- Gather remaining dough and scraps. Continue to roll out dough until you have covered each pie pop base.
- Break off about 2 inches worth of a lollipop stick and use it to press down and around the pie filling creating a fluted edge. Repeat until all pie pop tops have been pressed down a fluted.
- Lightly beat the egg white in a small bowl. Take a pastry brush and brush all tops with egg white, then sprinkle with turbinado sugar.
- Bake first 2 baking sheets for approximatly 14-16 minutes rotating sheets halfway through until tops are lightly golden brown. Bake remaining sheet for 14-16 minutes following the same guidelines.