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5 from 7 votes

Homemade Strawberry PopTarts

Homemade hand pies - a flaky pastry filled with homemade strawberry jam
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 12 tarts
Author: Tricia

Ingredients

For the pastry crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into 1/2" pieces (1 stick)
  • 6 tablespoons shortening
  • 6 tablespoons ice cold water
  • 1 large egg mixed with 2 tablespoons milk

For the filling:

  • ¾ cup strawberry jam (see notes for link) or your favorite flavor
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  • To make the dough combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
  • Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
  • To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
  • Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about 1/8" thick large enough to cut into a 9" x 12" rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4" pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside.
  • Place the 9 individual pieces of dough on a parchment lined baking sheet.
  • Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
  • Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
  • Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
  • Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
  • Preheat oven to 350 degrees.
  • Gather all remaining scraps of dough and divide in half. Roll out to 1/8" thick and cut into additional 3x4" pieces or use a biscuit cutter to make round pieces. Repeat with remaining dough by filling, brushing and refrigerating. I was able to make 6 additional small round pie pockets with the ingredients at hand.
  • Remove the pastries from the refrigerator and bake at 350 degrees for 30 minutes or until golden brown.
  • Remove the pastries to a wire rack and cool.

Notes

We love our easy Small Batch Strawberry Jam for this recipe. Click HERE to get the jam recipe.