Buttery and flaky gluten free pie dough with peanut butter and jelly filling and sweet peanut butter icing
- 2 1/2 cups (345g) gluten free baking flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup (220g) unsalted butter*, cold and cubed
- 2 large eggs, cold
- 1/4 – 1/3 cup ice cold water
- 1 tsp vinegar
- 1/2 cup creamy peanut butter
- 1/2 cup strawberry jam
- 1 large egg, for brushing on top
Peanut Butter Icing
- 3/4 cup (75g) powdered sugar
- 2 tbsp creamy peanut butter
- 2 tbsp milk
- Add the flour, sugar, and salt in a food processor and blitz to combine. You can also mix in a bowl by hand.
- Add the cold and cubed butter and pulse until you get bean-sized lumps of butter throughout. Or work the butter into the dry ingredients using your fingers.
- Add the eggs and pulse to combine, or stir in with a wooden spoon.
- Combine the 1/4 cup of ice water with vinegar and pour into the pie dough mixture. Pulse again until the dough is evenly moistened. It should be a tad bit more soft and sticky than traditional pie dough.
- Split the dough in half and wrap each half in plastic wrap. Chill for at least 1 hour.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Fill two ziplock bags – one with peanut butter and one with jelly. Set aside.
- Lightly dust your surface with some gluten free flour and roll out one half of the dough. It will likely crack and break, so alternate between pressing out the dough with your fingers and rolling it thin. As the dough softens, it becomes easier to handle.
- Roll into 1/8 of an inch thickness into a rough rectangular shape. Cut into 6 rectangles and transfer to your baking sheet.
- Snip a corner off of each filled ziplock bag and pipe 4 lines in the center of 3 of the rectangles – two peanut butter lines and two jelly (see picture in post for reference).
- Make the egg wash by beating together the egg and about 2 teaspoons of water. Brush the edges of the filled rectangles. Use a fork to prick holes in the center of the untouched rectangles.
- Place the bare rectangles on top of the filled rectangles and lightly press the seems together with your fingers. Use a fork to crimp the edges.
- Brush the tops of the 3 pop tarts with the egg wash and place in the freezer. Roll out the second half of the dough and repeat this process, placing the pop tarts on a separate baking sheet.
- With both sets of pop tarts in the freezer, chill until firm and easy to move (about 15 minutes). Then, adjust the pop tarts so that all 6 are on one baking sheet.
- Bake for 20-25 minutes, or until the tops are a glossy golden color.
- Allow the pop tarts to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Once they’re completely cooled, make the icing by whisking together the powdered sugar, peanut butter, and milk.
- Spoon on top of each pop tart and drizzle with a bit of jelly (optional). To do so, spoon some jelly into a ziplock bag and snip off a tiny corner.
- Now enjoy!
STORAGE – Keep the pop tarts in an air tight container in the refrigerator where they will keep for up to 5 days. They taste great warm, but they also taste so good cold as well! Because of the icing, these pop tarts can not be heated up in the toaster.
PIE DOUGH – The dough can be chilled for up to 4 days (or frozen in a freezer safe bag for up to 4 months). You do not have to make all 6 pop tarts at once, so you can make 3 with half of the dough and keep the remainder either in the refrigerator or the freezer.
BUTTER – You can swap the butter with vegan butter baking sticks for a dairy free version!
Keywords: homemade pop tarts, gluten free pop tarts, gluten free pastry, peanut butter and jelly