Make the Pie Crust Pastry Dough

Step 1

• In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.

Step 2

• Add all of the cold butter to the flour mixture and cut in using a pastry cutter, two butter knives, or your fingertips — working quickly so the butter stays cold. You're looking for pea-sized butter pieces throughout the flour. Cold butter is what creates flaky layers, so do not let it warm up.

Step 3

• Add the sourdough starter and stir until the dough just comes together. If the dough remains shaggy or dry, add cold water one teaspoon at a time, stirring between each addition, until it forms a cohesive dough. Do not overwork it — stop mixing the moment it comes together. Shape into a puck, cover the bowl with a damp towel or plastic wrap, and move to the next step.

Step 4

• Allow the dough to ferment at room temperature for a minimum of one hour, or refrigerate overnight for up to one week. The longer the ferment, the deeper and more complex the flavor — and the more digestible the dough becomes. An overnight fridge ferment is the sweet spot for both flavor and convenience.

Shape and Fill the Pop Tarts

Step 5

• Lightly flour your work surface. Divide the dough in half and roll one half out to approximately 1/8" to 1/4" thick, aiming for a rectangle roughly 8" by 12". Trim the uneven edges with a knife, pizza cutter, or bench scraper to make clean straight lines. Cut the rectangle into 4 equal strips. Repeat with the second half of dough. You should have 8 strips total — enough for 4 finished pop tarts.

Step 6

• Place one generous tablespoon of your chosen filling onto one half of each dough strip, leaving at least a 1/2" border around the edges. Do not overfill — the filling expands during baking and too much will burst the seams. Brush the exposed edges of the dough around the filling with egg wash.

Step 7

• Fold the unfilled half of each dough strip over the filling and line up all three open edges carefully. Press firmly along all three edges with your fingers first to seal, then crimp with the tines of a fork all the way around for a secure, decorative edge. Brush the entire top surface of each pop tart with egg wash for a golden, shiny finish.

Step 8

• Place the assembled pop tarts on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20 to 25 minutes, until the pastry is puffed, golden brown, and cooked through. Check at the 20-minute mark — oven temperatures vary. Remove from the oven and allow to cool on the baking sheet for at least 10 minutes before glazing.

Make the Glaze

Step 9

• While the pop tarts cool, whisk together 1 cup of powdered sugar, 2 to 3 tablespoons of milk, and a splash of vanilla extract until smooth and pourable. The glaze should be thick enough to hold on the surface but thin enough to drizzle — add milk one teaspoon at a time to reach the right consistency. For a fruit-flavored glaze, stir in one teaspoon of jam matching your filling flavor. Once the pop tarts are fully cooled, spoon the glaze over the top of each one and allow it to set for 10 minutes before serving. To serve toaster strudel style, pour the glaze into a small dish and let everyone drizzle their own.

Step 10

• Serve warm with a glass of cold milk, a hot coffee, or a cup of tea. Store cooled pop tarts in an airtight container at room temperature for up to 3 days, or freeze between layers of parchment for up to 2 months. Reheat from frozen in a toaster oven at 325°F for 8 to 10 minutes.