Homemade Strawberry-Raspberry Pop Tarts

Ingredients

For the pie crust:

• 2 1/2 cups flour
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• 1/4 cup ice water, plus more as needed

For the filling and glaze:

• 225g strawberries, washed and hulled
• 225g raspberries
• 1/2 cup  granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
• 1 teaspoon lemon juice
• Cream or milk, for brushing the dough (optional)
• 1 cup confectioners' sugar, plus more as needed
• 1 tablespoon milk, plus more as needed
• 1/2 teaspoon vanilla extract
• Rainbow sprinkles!

Instructions

Mix the flour, sugar, and salt together in the bowl of a stand mixer or food processor. If using a stand mixer, fit with the paddle attachment. Mix until thoroughly combined. Add the butter to the flour mixture and mix/pulse until the butter has been cut into pea-sized pieces. Add the water and mix/pulse again to combine. Add more water if needed, a tablespoon at a time, just until the dough comes together. Divide the dough in two, wrap with plastic wrap, and refrigerate for at least 30 minutes or as long as overnight.

While the dough chills, add the berries, sugar, cornstarch, salt, and lemon juice to a medium pot and stir to combine. Heat the mixture over medium-low, until berries start to soften and release their juices. Continue cooking until berries are broken down and mixture is glossy and thick. Remove the mixture from heat and let cool/

Next, preheat the oven to 400° F. Tear off a large piece of parchment paper and lay each on a standard-size cookie sheet. One at a time, roll out the two pieces of dough to about 10- by 14 inches. Don’t worry if it’s not a perfect rectangle, and you can cut off any excess pieces and patch up other corners or cracks if needed.

Lay one of the crusts onto the prepared baking sheet. Make sure there’s enough dough on all sides to form a rim. Spread the berry filling evenly over the crust. Top with the other rolled out pie crust (you can use the parchment paper to invert the dough sheet over the filling). Carefully crimp together the edges and fold the excess dough over and under the edge, lifting up the parchment paper underneath to help with this process. Brush with cream, then use a fork to prick the top crust evenly all around.

Place in the oven and bake for 20 minutes. After that, check to make sure that the holes you made are still open (sometimes they shrink and seal up); if not, prick again with a fork—this is to ensure steam can exit. Rotate and return to the oven for another 20 minutes, or until golden brown.

In the meantime, make the glaze by mixing together the icing sugar, milk, and vanilla extract. Add more icing sugar if the glaze is too thin or add more milk if it's too thick.

Allow the pie to cool then spread the glaze over the pie, leaving a small border. Immediately top with the rainbow sprinkles. Slice and serve!

Recipe slightly modified from food52.com and photographed by Alex Chesney, RD