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Raspberry Pie Tart Pops

Raspberry Pie Tart Pops
  • Prep 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 14
Snackers will be happy to munch on these sweet frosted treats. Fill them with your favorite flavor of jam!
By Brooke McLay
Updated April 20, 2021
Make With
Make With
Pillsbury Pie Crust


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 7 teaspoons raspberry jam or preserves
  • Paper lollipop sticks
  • 1/2 cup vanilla creamy ready-to-spread frosting
  • Red food color
  • 1 tablespoon rainbow mix candy decors


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    Onto sheet of cooking parchment paper, unroll 1 pie crust. Using pizza cutter, cut crust to make 1 large square. Cut square into 1 1/2x1-inch rectangles. Repeat with remaining pie crust.
  • 3
    To make each pie pop, top half of the rectangles with 1/2 teaspoon jam. Place 1 lollipop stick halfway onto rectangle. Place second pie-crust rectangle over jam. With fork, firmly press edges to seal. Carefully place on cookie sheet.
  • 4
    Bake 8 to 10 minutes or until edges are light golden brown.
  • 5
    Meanwhile, in small microwavable bowl, microwave frosting on High about 20 seconds or just until frosting is melted and can be stirred smooth. Add enough food color to make pink frosting when stirred.
  • 6
    Transfer pie pops from cookie sheet to cooling rack. Spread melted frosting over hot pie pops. Sprinkle with candy decors. Cool completely, about 20 minutes, before serving.

  • When sealing the edges of your pie pops, make sure you press the fork as close to the edge of the lollipop stick as possible. This will keep the pie pops from sliding off of their sticks.
  • Try making these pie pops with strawberry, cherry or blueberry jam!

No nutrition information available for this recipe
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