pop tarts

How To Make pop tarts

• 1

  PIE CRUST: Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly.
• 2

  In a small bowl, whisk together vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in and shape it into a ball, remembering not to over-handle it. Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using. (You can also prep your pastry a few days ahead and refrigerate till you are ready to us it)
• 3

  After dough is chilled, roll out in two long strips, six inches wide. Cut into three-inch sections. The amount of tarts will vary depending on how thin you roll your pastry, but you should wind up with 8 to 10 rectangular pieces per strip. (You could also cut into smaller pieces for “Pop-Tart sticks” instead, or whatever shape you want) The possibilities are endless.
• 4

  Place filling or you choice; grape, strawberry, brown sugar mixture, etc., in the middle of the strips for the bottom layer. If you are using the brown sugar mix, brush with melted butter first, then sprinkle on sugar mixture.
• 5

  Using the other strip, place tops on Pop-Tart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.
• 6

  Bake at 400-degrees for about 15 minutes, switching oven racks halfway through baking. (Note: Start baking on the top rack then move the pan to the bottom rack after about 8 minutes.) Cool and top with icing (and candy sprinkles if desired). For brown sugar ‘n’ cinnamon Pop-Tarts, I add a dash of cinnamon to the icing.
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