- For the Crust
- 3 cups all-purpose flour
- 2 sticks vegan butter
- 2 Tbsp shortening
- 8-10 Tbsp cold water
- 3/4 tsp salt
- For the Filling
- 1 1/4 cup blueberry jam Or your favorite flavor
- 1 egg FOR EGG WASH
- For the Icing
- 1 and 1/2 cups powdered sugar
- 4-5 Tbsp oat milk
- 2 Tbsp blueberry jam
Make the crust:
Making the dough: Before you begin, measure out the water and pop it in the freezer so it gets REALLY cold. Whisk together flour, salt, and sugar in a medium mixing bowl. Next, take the 2 sticks of vegan butter out of the fridge (it’s important that the butter is COLD for the crust to turn out). Unwrap and cut into chunks. Add to the flour mixture and toss to coat them in the flour. Add with shortening (I never chill my shortening) and begin to cut in the fats using a pastry cutter or two forks (highly recommend getting a pastry cutter!) You’ve cut it in enough when there are mostly pea-sized bits of flour-coated butter, and the rest looks like very small crumbles (almost like the powdery parmesan that comes in the shakers).
Drizzle the cold water into the flour/butter mixture, 2 Tablespoons at a time, stirring with a fork after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough shouldn’t feel sticky or overly wet. If you can grab a handful of the dough, and it forms, well, dough when you squeeze it, it’s ready! It will still seem a bit on the dry side.
Gently begin to form the dough into a ball – don’t roll it, just gather it and pat it until you have a ball. You can work it a bit to get some of the cracks out – do this in the mixing bowl or on a floured counter. Use a large knife or bench cutter to evenly divide the dough in half. Slightly flatten each half into a 1-inch thick disc. Wrap tightly in plastic wrap and chill in the fridge for 2 hours (preferable) or in the freezer for 30-40 minutes before proceeding.
Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees. Beat the egg in a small bowl.
Assemble the pop tarts: Work with one disc of dough at a time. Move the second one to the fridge after the 15 mins so it doesn’t freeze solid. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn’t stick to the counter. Be patient – you’re not trying to roll the dough all the way out in one go.
Once it’s about 12″ across, cut the scraggly edges off to make a semi-even rectangle. Cut smaller (3 x 4.5″ ish) rectangles out of the large rectangle.
Transfer half the rectangles onto the baking sheet. Top each one with 1-2 tbsp of the jam. Brush the edges with the egg wash using a pastry brush. Add a second rectangle to the top, and pinch the edges together to seal the pop tart. Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork. Brush the whole pop tart with egg wash.
Bake: Bake for 19-23 minutes, or until the crust is lightly golden brown, and is firm when tapped.
Transfer to a cooling rack and cool completely before frosting.
Frost: Mix frosting ingredients together. Spoon dollops of frosting over the cooled pop tarts.