Learn how to make your own pop tarts with pie crust! The buttery, flaky pie crust is filled with homemade strawberry jam and covered with a velvety chocolate glaze. These delicious hand pies are perfect for any occasion and a great way to surprise your darling with something special. You only need a few ingredients! By the way, have you tried my mini apple caramel pies?
Why you will love this recipe
- Customizable - Once you know how to make pop tarts, you can create any flavor combinations. The process is always the same. Just replace the filling or glaze as you like.
- Flavor - The combination of strawberry and chocolate with notes of butter is hard to beat, right?
- Texture - These hand pies tick all boxes. They are flaky, crispy, soft, and gooey. What more could you want in a dessert?
Can I use puff pastry instead of pie crust?
Yes, this recipe works great with pie crust and puff pastry. You can choose what you like best, and it doesn't matter whether you use homemade or store-bought dough.
Strawberry filling alternatives
I decided to make my own strawberry filling, but you can use store-bought strawberry jam or any flavor you like. The strawberries in this filling can also be replaced with blueberries, blackberries, cherries, raspberries or peaches.
How to make a chocolate glaze
I kept it simple and only used melted chocolate with a little oil so it wouldn't harden after cooling. However, you can use any chocolate glaze or sugar icing that you like. You can even brush them lightly with butter after baking and sprinkle with sugar and cinnamon.
Can these be prepared in advance?
You can prepare the pie crust and filling in advance and store them in the refrigerator for up to 2 days. However, I don't recommend storing the already assembled pop tarts in the fridge overnight as the pie crust will get soggy and the filling will leak.
- Freezing before baking - Prepare the pop tarts as described and place in the freezer for 1 hour. Then wrap in plastic wrap and place in freezer bags for up to 2 months. Let thaw on the counter for 1 hour. Then bake and glaze according to the directions.
- Freezing after baking - You can freeze the baked hand pies by flash freezing them for 1 hour. Then wrap in plastic wrap, place in freezer bags and freeze for up to 2 months. Let thaw on the counter for 1-2 hours.
Can I reheat them?
Reheating for 10-20 seconds in the microwave works fine but keep in mind that the chocolate will melt a little due to the heat.
Top tips for perfect pop tarts
- Cook the strawberry jam until it thickens, otherwise the filling will be runny.
- Use cold butter for the pie crust and don't overwork the dough. You want pea-sized butter flakes in the dough for an ultra flaky texture.
- Do not overfill the dough with the filling, otherwise the edges will be difficult to seal.
- Seal the edges completely, otherwise the filling will run out during baking. Also, be sure to pierce the tops a few times so the steam can escape without breaking the pie crust.
I've taken a few photos for you for reference to make sure you can recreate this recipe with success.
Fold the rolled out dough in thirds like a business letter.
Don't overfill the pie crust so that you can seal the edges.
Completely seal the edges and prick the tops a few times to prevent the filling from leaking and the crust from breaking during baking.
More mini desserts to try
If you love mini desserts, you've come to the right place. These are some of my favorite desserts for you to try.
- Air Fryer Mini Apple Pies
- Mini Lava Cakes
- Mini Cheesecakes
- Peanut Butter Chocolate Fudge
- Chocolate Cream Puffs
- Glazed Cake Donuts
Homemade Strawberry Chocolate Pop Tarts (with pie crust)
- 1 heaping cup chopped strawberries
- ½ cup granulated white sugar
- 1 tablespoon orange juice
- 2 teaspoon vanilla extract
- pinch of salt
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, cold (cut into small pieces)
- ½ cup sour cream, cold
- 1 large egg, lightly beaten (for brushing)
- 6 oz semi-sweet or milk chocolate, finely chopped
- 1 tablespoon mild vegetable oil or coconut oil
- Puree the strawberries with a hand blender until smooth.
- Place a fine-mesh strainer on top of a medium-sized saucepan. Then pour the strawberries into the strainer. Use a spatula or spoon to push the fruit and liquid through the sieve and discard the solids.
- Add the sugar and orange juice and simmer the mixture over medium heat for about 10 minutes until it has a jam-like consistency. Stir in the vanilla and salt. Remove from the heat and let cool to room temperature for about 1 hour.
- Mix the flour, baking powder and salt in a large mixing bowl. Add the butter and work it into the flour mixture with your fingers until it is crumbly and large, pea-sized butter flakes are still visible.
- Add the sour cream and fold it into the mixture with a rubber spatula. Knead the dough a few times just until it comes together, but be careful not to overwork it so the butter flakes are still visible.
- Transfer the dough to a floured work surface. Then roll out the dough into an 8x10" (20x25cm) rectangle and fold it in thirds like a business letter. Rotate the dough by 90°. Repeat rolling out and folding one more time. Cover the dough with plastic wrap and freeze for about 10 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll out the chilled dough into a rectangle about ⅛" (3mm) thick and trim the sides. The rectangle should be big enough to cut into 18 rectangles (making 9 pop tarts). Transfer half of the rectangles to the prepared baking sheet.
- Place a heaping tablespoon of strawberry jam in the center of each bottom pie crust rectangle and place the remaining dough rectangles on top. Seal the edges with the tins of a fork. Pierce the top 4-5 times with the tip of a sharp knife or a toothpick so that the steam can escape during baking. Brush the tops evenly with the egg.
- Bake for about 22-24 minutes or until golden brown. Then transfer to a wire rack and let cool down to room temperature.
- Place the chocolate and oil in a microwave-safe bowl and heat until melted. Stir every 20 seconds to avoid overheating. Let sit for a few minutes, until thick enough to spoon it onto the hand pies.
- Spoon the chocolate over the pop tarts and spread evenly. Let dry at room temperature for about 1 hour. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 2 days.
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