2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
1/2 cup seedless raspberry jam
1 egg, beaten with 1 tablespoon of water
3 tablespoons turbinado sugar
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball and flatten into a disk. Wrap in plastic; chill 2 hours.
Position rack in lowest third of oven and preheat to 400F. Prepare 2 cookie sheets with silpat or parchment paper.
On a well-floured board, roll out your pie dough to 1/3 inch thickness. Using a cookie cutter, shape of your choice but no larger that 3 1/2 inches in diameter, cut cookies from crusts; place half on cookie sheet. Make out an even amount of cutouts as you will need another full set as the “tops”. On the top cut outs, I used a small cookie cutter to cut a new vents.
To make each pie pop, lightly press lollipop or craft stick into crust round so that it rests in center, about 3/4 of the way from the top of the cut out. Top each round with 1 to 1 1/2 teaspoons raspberry jam; cover with second crust cutout. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar.
Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.