Every year, my birthday begins the pumpkin pie season for the holidays because it’s October 1st and all I want is pie.
Well, this year, being the terrible 2020 that it is…of course something had to go wrong. I had made my annual pumpkin pie per usual. It was a lovely pie and I got to thoroughly enjoy my slice of it the day of.
However, there was an accident the next morning while Nev and I were serving ourselves pie for breakfast. I was in a rush leaving for school that morning, and I was about to pop out the door when I heard the most horrifying sound of a pie plate crashing to the ground. Nev cut himself while trying to get a slice and accidentally knocked it off the counter in the scuffle. Ouch! Full pie explosion.
Of course I wasn’t mad, just sad that we couldn’t have anymore pie haha. So I’ve been thinking about all the missed pie opportunities ever since and knew I needed another fix before Thanksgiving. But baking a whole ‘nother pie for just the two of us seemed a little silly.
So here we are. With pumpkin pie pop tarts! But if any of you know me by now, you’ll know about my obsession with sourdough so of course I had to throw some discard into my regular pie dough. Kip and I just have too much fun.
If you want to make these with a regular pastry, my Homemade Pop Tarts post has an easy one.
Sourdough Pumpkin Poptarts
https://mostlysourdough.com/wp-content/uploads/2020/11/IMG_9792-scaled.jpg
| Yield: 8 poptarts |
Cute little poptart pastries filled with pumpkin pie filling, made with a flaky sourdough crust.
You'll Need...
- Pastry:
- 1/2 cup (64 grams) all purpose flour
- 1/2 cup (57 grams) whole wheat flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, cubed & cold
- 1 teaspoon apple cider vinegar
- 1/2 cup discard or fresh sourdough starter (113g), cold
- Filling:
- 1/4 cup (60 grams) pumpkin puree
- 2 tablespoons (25 grams) packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 egg (whisked)
- Glaze: (Optional)
- 1/2 cup (50 grams) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1/2 teaspoon cinnamon
- 1-2 tablespoons milk (to desired consistency)
Directions
- Pastry: In a mixing bowl, whisk together the dry ingredients. Cut the butter into the flour mixture with a pastry cutter until the butter is the size of peas. Add the vinegar and the sourdough starter and mix together gently with a spatula or your hands until it comes together into a shaggy dough. If it feels too dry, you can add a tablespoon of ice water until it comes together (but do not add too much, you don't want it to be overly wet). Pat into a rectangle, wrap in plastic and chill in the refrigerator for at least an hour, or up to several days.
- Filling: In a small bowl, whisk together the filling ingredients until smooth.
- Assembly: Have at the ready a small bowl of water and a fork. On a lightly floured surface, roll the dough out into a rectangle about 1/8 inch thick. Cut into even sized rectangles with a knife or pastry wheel, to desired size. Add one to two tablespoons of the filling to one side of the dough leaving a small border, brush the edge with a little bit of water to help it seal and place the lid on. Use your fingers to gently press the edges together, and use the fork to crimp them. Continue with the rest of the dough. Transfer the poptarts to a baking tray lined with parchment and pop them in the freezer for 15 minutes while you preheat the oven. You can also transfer the frozen poptarts to a baggy and keep them for up to 3 months; just bake them from frozen.
- Bake: Preheat the oven to 375 degrees. Prick tops of the poptarts a few times with a sharp knife to allow the steam to escape while baking. Bake for 20-25 minutes until they have puffed up nicely and are golden brown. Allow to cool before glazing (if desired).
- Glaze: Whisk together the glaze ingredients until smooth. Using a spoon or a piping bag, drizzle the icing on as desired. The icing will firm up as it sits.
Additional Notes
These can also be made with any regular pie crust if you don't have a sourdough starter.
These little babes are so cute and easy. Somehow pop tarts feel way less cumbersome than a whole pie. Perhaps because you can freeze some of them and bake them as you want!
This year has been so weird and the thought of not spending the holidays with my whole family is really starting to weigh on me. Fortunately, we live close enough to my older sister so we are going to drive out and spend the holidays with them which I cannot wait for. But I miss my mom. 🙁 Pie and derivatives help.
Hi! I only have whole wheat pastry flour and all-purpose flour on hand. Do you think using the whole wheat pastry flour instead of whole wheat would be ok? I know it has less protein in it? My sourdough culture is made with all-purpose flour.
Hi Bekah. So sorry for the delayed reply. Yes, using the whole wheat pastry flour should be fine. If you notice that your dough is a little wet, you may just need to add a little more flour to get it to the right pie dough consistency to roll out.