Strawberry-rhubarb pie pops

By Jessica McGovern

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Ingredients

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 one 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 six to eight minutes until thickened, stirring continuously using a flat bottomed wooden spoon. Remove from heat and let cool.
To assemble, roll out pie dough to two to three millimeter thickness. Cut into circles using 7.5 centimeter 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 one heaping tablespoon (15-20 milliliters) of filling on dough and top with a 0.6 centimeter 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.