Servings: 8 hand pies
Prep Time: 20minutes mins
Cook Time: 45minutes mins
Total Time: 1hour hr 5minutes mins
Ingredients
Strawberry Preserves
- 2 cups sliced strawberries , fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
Pie Crust
- 2 cups all-purpose flour , plus more for rolling
- 1 teaspoon coarse salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter , cold and cut into cubes
- 4-5 tablespoons cold water
Strawberry Pop Tarts
- 1 cup strawberry preserves , recipe above, or use store-bought
- double pie crust , recipe above, or use store-bought
- 1 large egg , lightly beaten (for egg wash, optional)
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream or milk
Instructions
To make the pie crust:
- Combine the flour, salt, and sugar in a bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball. Divide into two and form each into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
To make the preserves:
- Meanwhile, prepare the preserves if making from scratch.
- Put the strawberries, lemon juice and zest, and sugar in a medium sauce pan and set over medium high heat. Stir and mash with a potato masher or large fork and bring to a boil. Boil for about 2-3 minutes until sugar is dissolved and combined with the mashed strawberries.
- Reduce heat to medium low. Continue to simmer for 10-15 minutes until thickened. Add vanilla extract.
- Cool to room temperature before spooning onto the prepared pastry squares. Any leftovers may be stored in the fridge for a few weeks.
To make the pop tarts:
- Preheat oven to 375°F and line a baking sheet pan with parchment paper.
- Remove one disk of dough and place on a lightly floured surface. Roll out into a large rectangle about to about 1/8th inch thick. Trim so edges are straight. Cut into 8 5×3-inch rectangles. Repeat with second disk. Gather trimmed dough scraps together and re-roll as needed.
- Spoon 1 ½ tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares. Press all edges together with your fingers to seal, then use a fork to double seal. Use a toothpick to poke holes in the tops of the pastries. Place on prepared sheet pan 1 inch apart. Brush with egg wash if desired for more color.
- Bake the pop tarts until golden, about 25-30 minutes.
- Cool completely on a wire rack.
- To make the frosting, whisk together powdered sugar and heavy cream/milk to make a thick but pour-able consistency. To make the frosting pink, add a spoonful of remaining strawberry preserves.
- Spread over cooled pop tarts and sprinkle with rainbow sprinkles. Frosting should set up in about 20 minutes, or more quickly if chilled in the fridge.
NOTES:To make ahead: Pie crust can be stored in the fridge for up to 5 days and in the freezer for a month or more. Preserves can be stored in the fridge for a few weeks. Assembled unbaked pop tarts can be stored in the freezer for a few weeks. No need to thaw before baking.
