Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. This dry mixture forms the foundational structure of your homemade Pop Tarts pie crust.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 0.5 teaspoon salt
- Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s crucial that the butter stays cold; this is what creates the flaky layers in your homemade Pop Tarts pie crust.1 cup unsalted butter, 2.5 cups all-purpose flour
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Be careful not to overmix; you want to avoid developing the gluten too much, which can result in a tough crust. You may not need all the water, or you might need a tablespoon more, depending on the humidity.0.5 cup ice water
- Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Do not knead.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm. This chilling period is essential for allowing the gluten to relax and the fat to firm up, leading to a superior homemade Pop Tarts pie crust.
Notes
Refrigeration: store dough discs in the refrigerator for up to 3 days. Freezing: freeze dough discs for up to 3 months. Thawing: thaw overnight in the refrigerator or at room temperature for 30-60 minutes.
Reheating baked Pop Tarts: reheat in a toaster oven or conventional oven at 300°F (150°C) for 5-7 minutes.
