Homemade pop-tarts are simple to make and can be made with a whole wheat crust enclosing a filling of freshly cooked, organic fruits.
Homemade pop-tarts are simple to make and can be made with a whole wheat crust enclosing a filling of freshly cooked, organic fruits.
But these require some time investment: mixing together and rolling out of dough; the cleaning, cutting, and cooking of organic fruits; and, the filling, folding, and baking of each individual pie square – but the mouthwatering results are worth the time it takes to get there.
Because the pie crust makes the base for the entire pastry, a truly flaky crust recipe is an imperative part of the process.
The whole wheat pie crust recipe that follows bakes up so impeccably soft and crumbly and delicious that it’s virtually impossible to guess that it’s made with a whole wheat base. Whole wheat can make such terrible, clay-like crusts, but this recipe will not disappoint.
The secret to successful crust making relies on following all of the written instructions in the recipe. The butter should be ice cold and grated into the flour, mixed only with a metal fork or pastry cutter, and not with the warm flesh of a baker’s hand. These details sound overly finicky, but careful heed will reward the obedient chef when a cookie sheet full of pastry perfection is pulled from the oven.
Fresh fillings can be made by covering apples or berries with a good amount of sugar and a couple of tablespoons of cornstarch. Half a bar of chocolate also works beautifully in the center of this recipe. However, to save time, a high-quality premade pie filling also may be used in the center of your homemade pop-tarts.
One final caution, most recipes for homemade pop-tarts never make it from the oven to the toaster. They are too good. There’s not a single human alive who can resist these freshly baked treats long enough to let them cool. This recipe is of that sort. It’s never been tested in a toaster. So, the only sort of popping recommended for this recipe, is the sort where you pop it into your mouth.
Directions:
But these require some time investment: mixing together and rolling out of dough; the cleaning, cutting, and cooking of organic fruits; and, the filling, folding, and baking of each individual pie square – but the mouthwatering results are worth the time it takes to get there.
Because the pie crust makes the base for the entire pastry, a truly flaky crust recipe is an imperative part of the process.
The whole wheat pie crust recipe that follows bakes up so impeccably soft and crumbly and delicious that it’s virtually impossible to guess that it’s made with a whole wheat base. Whole wheat can make such terrible, clay-like crusts, but this recipe will not disappoint.
The secret to successful crust making relies on following all of the written instructions in the recipe. The butter should be ice cold and grated into the flour, mixed only with a metal fork or pastry cutter, and not with the warm flesh of a baker’s hand. These details sound overly finicky, but careful heed will reward the obedient chef when a cookie sheet full of pastry perfection is pulled from the oven.
Fresh fillings can be made by covering apples or berries with a good amount of sugar and a couple of tablespoons of cornstarch. Half a bar of chocolate also works beautifully in the center of this recipe. However, to save time, a high-quality premade pie filling also may be used in the center of your homemade pop-tarts.
One final caution, most recipes for homemade pop-tarts never make it from the oven to the toaster. They are too good. There’s not a single human alive who can resist these freshly baked treats long enough to let them cool. This recipe is of that sort. It’s never been tested in a toaster. So, the only sort of popping recommended for this recipe, is the sort where you pop it into your mouth.
Perfect Whole Wheat Pie Crust for Homemade Pop Tarts
Ingredients:- 1 cup whole wheat
- 1/2 cup white flour
- 2 teaspoon sugar
- 1/2 teaspoon salt
- ½ cup cold butter, frozen then grated with a cheese grater
- 4-5 tablespoons cold milk
Directions:
- In large bowl, stir together both flours, sugar, and salt.
- Cut in grated butter using a pastry cutter (or fork) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky.
- Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use.
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