Are these poptarts or hand pies?
…or mini pies?
Honestly, I’m not entirely sure. Is there an official definition of a poptart somewhere?
For now I’ll stick with calling them poptarts. But just know that whatever you decide to call them…they are delicious.
These “poptarts” are made with my favorite all-butter pie crust and filled with homemade strawberry basil jam. They almost taste like a toaster strudel (do you remember those?!?). They are sweet, flaky, a little lemon-y, and all around mouth-watering.
You can adjust the sweetness with more or less glaze drizzled on top. I went all in on my glaze and have no regrets.
The strawberry basil jam is very easy to make and only slightly tests your patience
You can easily make the jam with frozen strawberries if they’re not in season at the time. Otherwise fresh, very ripe strawberries work wonderfully.
Good luck! I know it’s tempting…but don’t eat all the jam before you stick it in the poptarts
Homemade Strawberry Basil Poptarts
Recipe makes 8 poptarts.
Make the pastry: Prep your double pie crust (two crusts), refrigerate while you prepare the jam.
Make the jam: In a medium pot, combine chopped strawberries and lemon juice. Bring to a boil, then reduce heat to a simmer, stirring occasionally. Simmer for 10-12 minutes, until jam thickens. Remove from heat and stir in basil and a pinch of salt. Set aside to cool.
Prep the pastry: Line two baking sheets with parchment paper and preheat your oven to 400 degrees F. Rolled out pie crusts and cut into 3"x5" rectangles. You should get 8 rectangles from each pie crust for a total of 16. Combine dough scraps from trimmings to re-roll if needed. Assemble 8 rectangles on baking sheets.
Assemble poptarts: Spread 1-2 tbsp of jam onto the pastry rectangles, leaving 1/2"-1" gap around perimeter. Using a pastry brush (or your finger), lightly wet the perimeter of the pastry with water. Top with remaining pastry pieces. Using a fork, seal edges on all sides and poke holes in the top. If you'd like, re-cut the edges of your poptart after sealing for a perfectly smooth edge. Set aside 1-2 tsp of extra jam for glaze.
Bake the poptarts: Brush egg wash over crust to coat. Bake poptarts for 18-22 minutes or until crust is golden brown. Transfer parchment paper to a wire rack to cool completely before drizzling with glaze.
Make the glaze: Using a mixer, beat together powdered sugar and water. Add 1-2 tsp of remaining strawberry basil jam and lemon juice. Add additional water or sugar to reach desired texture. I prefer a thicker glaze to stay in place on the poptart.
Spread glaze over completely cooled poptarts. Top with sprinkles and garnish with basil (if desired). Serve and enjoy! Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Tip: A pastry wheel is super helpful to perfectly cut the dough and get nice straight edges.