These pop tarts are filled with a unsubdivided shrub jam, wrapped in a perfectly tender, tender pie covering, and topped with a drizzle of bush topping. They're fitter than the store-bought ones!
Ingredients
For the Crust
- 3 cups all-purpose flour
- 16 tbsp butter 2 sticks
- 2 tbsp shortening
- 8-10 tbsp cold water
- 3/4 tsp salt
For the Filling
- 1 1/4 cup blueberry jam Or your favorite flavor
- 1 tbsp tapioca starch Or corn starch
- 1 tbsp water
- 1 egg FOR EGG WASH
For the Icing
- 1 and 1/2 cups powdered sugar
- 4-5 tbsp heavy cream
- 2 tbsp blueberry jam
- freeze dried blueberries optional
Instructions
- Make the crust: Make one recipe perfect pie crust. Once you've made the dough, form it into two balls, and slightly flatten them into discs. Wrap tightly in plastic wrap and chill in the freezer for 15 minutes.
- Make the filling: Add the water and starch to a small bowl and stir together until the starch is dissolved. Add this mixture to a bowl with the blueberry jam and stir until well combined. Set aside.
- Line a large baking sheet with parchment paper. Preheat the oven to 350 degrees. Beat the egg in a small bowl.
- Assemble the pop tarts: Work with one disc of dough at a time. Move the second one to the fridge after the 15 mins so it doesn't freeze solid. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn't stick to the counter. Be patient - you're not trying to roll the dough all the way out in one go.
- Once it's about 12" across, cut the scraggly edges off to make a semi-even rectangle. Cut smaller (3 x 4.5" ish) rectangles out of the large rectangle.
- Transfer half the rectangles onto the baking sheet. Top each one with 1-2 tbsp of the jam. Brush the edges with the egg wash. Add a second rectangle to the top, and pinch the edges together to seal the pop tart. Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork. Brush the whole pop tart with egg wash.
- Bake: Bake for 19-23 minutes, or until the crust is lightly golden brown, and is firm when tapped.
- Transfer to a cooling rack and cool completely before frosting.
- Frost: Mix frosting ingredients together. Crush some freeze dried blueberries and add to the frosting (optional). Spoon dollops of frosting over the cooled pop tarts. (I recommend putting a piece of parchment or wax paper on a cookie sheet and setting your cooling rack with the pop tarts on top of this. It will catch the icing that drips off to save your counters from a sticky mess!). Top with more crushed freeze dried blueberries (optional).
- Serve + Store: Enjoy immediately! These are best the first or second day. The pie crust loses some of it's crisp-ness after that. Store leftovers at room temp, in an airtight container.