This modern update of store-bought Pop-Tarts® has all the crispy pastry and sweet appeal of the original palm-size kid favorite, but with the all-natural addition of a fresh berry filling. The recipe is simple enough for kids to master themselves—and can be made even easier if they swap in purchased pie pastry for the homemade.
Fresh Berry Hand Pies
- 1½ cups (7½ oz/235 g) plus 2 Tbsp all-purpose flour, plus more for dusting
- Pinch of salt
- ½ cup (4 oz/125 g) plus 1 Tbsp unsalted butter, cut into pieces
- ¼ cup (2 fl oz/60 ml) ice water
- 1½ cups (about 8 oz/250 g) fresh blackberries or blueberries
- 2 Tbsp granulated sugar
- 1 egg white
- ¾ cup (3 oz/95 g) plus 2 Tbsp confectioners’ sugar
- 2½ Tbsp water
- ½ tsp vanilla extract
- Rainbow sprinkles
To make the pastry, in a bowl, mix the 1½ cups flour and salt. Scatter the butter pieces over the flour. Using a pastry blender, two knives, or your fingers, cut or rub in the butter until pea-size clumps form. Mix in the ice water. Gently knead the dough against the side of the bowl until it begins to hold together. Wrap in plastic wrap and refrigerate for 1 hour.
Finely chop the fruit, transfer to a bowl, and stir in the sugar. Let stand for at least 10 minutes or up to 1 hour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the egg white in a cup for brushing.
Stir the 2 tablespoons flour into the berries. On a lightly floured board, roll out the dough into a long rectangle about 9 by 16 inches (23 by 33 cm). Using a knife, trim the dough into a 12-by-15-inch (30-by-38-cm) rectangle, then into six 4-by-5-inch (10-by-13-cm) rectangles. Gather the dough scraps into a flat disk, wrap in plastic wrap, and refrigerate.
Place 2 of the dough rectangles on the prepared baking sheet. Brush the perimeter of 1 rectangle with the egg white. Spoon one-fourth of the fruit mixture onto the dough, leaving a ½-inch (12-mm) border uncovered. Using a knife, cut vents into the top of the second rectangle and carefully place it over the first one, sealing the fruit inside. Using the tines of a fork, crimp the edges shut. Repeat to form 2 more fruit pop tarts and refrigerate on the baking sheet. Use the dough scraps and remaining fruit to make 1 more pop tart. Place on the baking sheet with the other pop tarts and refrigerate for 15 minutes.
Bake until golden brown, about 25 minutes. Let cool.
To make the vanilla glaze, in a small bowl, blend the confectioners’ sugar, water, and vanilla until smooth. Spoon the glaze evenly over the tarts, dust with sprinkles, and serve. Makes 4 Hand Pies.
Recipe excerpted from Newlywed Cookbook (Weldon Owen, 2017).