Month: September 2019

Homemade Pop Tarts

Picture of my delicious pop tarts!

Homemade “Pop Tarts” are really just pocket shaped jam pies. They are so easy to make and a fun project with kids. You can make the pie dough days, weeks, or months in advance. Just store in freezer until two days before you need it, and thaw in fridge.

Here’s a short video. Subscribe to my YouTube channel to be notified when the longer video is posted later this week.

https://www.youtube.com/watch?v=ONyGdEmViUo

Pie Crust Dough

This recipe is good for savory or sweet pies. Makes two crusts.

  • 2.5 cups all purpose flour level (see GF option below)
  • 1 tsp salt
  • 1 tsp sugar
  • 16 tbl cold, unsalted butter cut in pieces (see vegan option below)
  • ¼ – ½ cup ice water

Combine flour, salt, sugar in food processor**, add butter and pulse until crumbly with pea size butter, sprinkle with water and pulse until it holds together, do not use too much water.  Form into disc shape (makes it easier to roll out), wrap in parchment paper, and refrigerate one hour minimum (so the fat is cold which gives you a crispier crust). If you are going to put it into freezer, put in plastic bag and write the date on it. I’ve used dough that’s been in the freezer for months. If you want to do this GLUTEN FREE or VEGAN, use a mixture of 70% millet flour to 30% tapioca flour and use coconut oil instead of butter.

**If you don’t have a food processor, you can chop ingredients together by hand using a pastry cutter, but I find this gives you a chewier crust. As always, use the best ingredients you can. I’m obsessive about using butter from pastured cows such as Kerrygold.

To make Pop Tarts

  • 2 pie crusts
  • 1/2 cup your favorite jam
  • 1 tablespoon cornstarch
  • 1/2 a lemon (optional)
  • 1/4 cup powdered sugar (optional)

Roll out dough in rectangular shape, then cut into rectangles about 4 inches wide by 12 inches long. Mix 1/2-cup of your favorite jam with 1 tablespoon of cornstarch with maybe a squeeze of lemon juice to offset the sweetness. Spread it onto HALF of the rectangle, leaving 1/2-inch around the edge, then fold the rectangle over to create a packet. “Crimp” the edges with a fork. Bake at 400 for 18 minutes or until golden. Allow to cool. If you want, mix a little powdered sugar and water together to create icing, and drizzle on top COOL pop tarts and allow to dry.