Gluten Free Pop Tarts (Hand Pies)

To be honest, I really should not refer to these gluten free hand pies as gluten-free pop tarts. They bear no resemblance to the store-bought variety. My Gluten Free Hand Pies are made with a buttery, light, and flaky pastry crust and filled with homemade blueberry jam. And don't forget the generous sprinkle of coarse sugar before baking for that extra crunch. I don't care for pies but these gluten-free hand pies I could eat all day long. You read this right, I don't care for pie (It's not a thing in Austria)

Gluten free pop tarts are the perfect size for snacking and can be easily transported for picnics, road trips, or backyard gatherings. Get ready to impress your friends and family with these irresistible gluten-free blueberry hand pies!

Recipe Ingredients Notes

Gluten Free Flour: Technically this recipe for Gluten Free Blueberry Hand Pies works with every gluten-free flour blend available in the US. The only pre-mixed gluten-free flour blend though that generates the flakiest homemade gluten free pie crust is Cup4Cup. If you are in Europe and have access to Schaer Mix C Patisserie, I recommend using that blend. It contains similar ingredients and starches. Make sure to use a flour blend containing xanthan gum.

Butter: The butter for gluten-free pop tarts should be chilled and firm, ideally between 32°F to 40°F (0°C to 4°C). This is because the cold butter helps create small pockets of steam as the crust bakes, resulting in a flaky and tender crust. If the butter is too warm, it will melt too quickly and not create the desired pockets of steam. The result is a tough and greasy crust.

Sour Cream: Full Fat Sour cream is the key ingredient to my gluten free pie crust recipe. It replaces the ice water most recipes call for. Sour cream also adds a subtle tangy flavor to the dough which can complement the blueberry jam filling.

Baking Powder: Not a common ingredient found in gluten-free hand pie pastry recipes. Baking powder contains a small amount of acid that can react with the butter in the crust, creating small pockets of gas that can help make the crust more tender. It pretty much gives the crust a "little lift".

Homemade Blueberry Jam: I use a quick and easy homemade blueberry jam for the filling. You can use your favorite homemade jam like strawberry jam or just use store-bought jam. They probably would be delicious with my Gluten Free Apple Caramel Tart Filling. I have not tested this recipe with chocolate fillings or savory fillings.

Tools needed to make Gluten Free Pop Tarts

There are a few kitchen tools you will need to successfully make Gluten Free Blueberry Hand Pies. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.

Food Processor: Yes, I make the dough for gluten-free hand pies in the food processor. You can make it in by hand but I highly recommend using your Food Processor for the ease of it. I don't recommend using a stand mixer. It can easily overwork the dough if the speed is too high or if you mix it for too long. Mixing the dough in a stand mixer generates heat due to the friction between the dough and the bowl. This can cause the dough to warm up and become sticky, making it difficult to handle.

Rolling Pin: To roll out the gluten free pop tart dough, I recommend using a rolling pin.

Ruler: Unless you own a fancy Pastry Wheel Cutter or rectangular cookie cutters, a ruler will come in handy to cut the dough for the pop tarts in rectangles.

You will also need the following tools: a small saucepan, at least 2 sheet trays, parchment paper, a large bowl, a zester, a fork, and a pastry brush.

How to make Gluten Free Pop Tart Dough

I use a food processor to make my gluten free pop tart dough recipe. One can also make the dough by hand in a large mixing bowl.

Step 1: Add the gluten free flour, preferably Cup4Cup, baking powder, and kosher salt to the bowl of the food processor. Slice the cold butter into pieces (about tablespoon size or walnut halves) and add to the dry ingredients. This can be done ahead of time but make sure the butter stays cold until ready to use.

Step 2: Quickly pulse the butter 2-3 times. This is just to break up the hunks of butter into smaller pieces. You want to see still big chunks as the butter will be further broken up once we add the sour cream.

Step 3: Add the cold sour cream and pulse another 2-3 times quickly until the butter pieces are the size of peas. I rather pulse one time to less than over-mix the dough. The dough should NOT come together in the food processor. If it does, it is overmixed.

Step 4: Transfer the dough for gluten free pop tarts to a large bowl and with your hands bring the dough together. This can also be done on a clean kitchen counter but I prefer using a bowl to contain the mess in one bowl.

Step 5: Once the dough has been gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size does not really matter at this point but make sure the dough is just about 1" tall. This will make rolling out a lot easier.

Step 6: Cover the gluten free pie dough with some plastic wrap and refrigerate for 10-15 minutes.

How to do a Tri-Fold

A "tri-fold" or "three-fold" refers to a technique used to laminate the dough. Basically folding the dough into thirds like a letter. This technique is used to create layers of butter in the dough, which results in a flaky and tender crust.

Have some extra gluten free flour on hand to ensure the dough does not stick to the parchment paper or rolling pin.

Step 1: Once the dough has rested for 10-15 minutes in the fridge, place it on a floured surface like a sheet of parchment paper or a clean kitchen counter. If it was refrigerated for longer than 10-15 minutes you may need to let it sit for a few minutes. Otherwise, it will be impossible to roll out.

Step 2: Roll the dough into a rectangle. The size does not really matter but make sure it's about ¼ inch / 6 mm thick.

Step 3: Fold the top third of the dough down to the center and then fold the bottom third up over the top, as if you were folding a letter. This creates 3 layers of dough. It's okay if there are cracks. Especially the first fold can be a little bit tricky and messy.

Step 4: Rotate the dough 90 degrees and repeat the rolling and folding process. This creates additional layers of dough and fat, resulting in a flaky gluten-free pop tart crust when baked. Make sure to have some additional flour on hand in case the dough gets sticky.

Step 4: Refrigerate the gluten free dough for 15 minutes, then repeat the rolling and folding process a final time. The tri-fold should be done three times in total.

Step 5: Chill for at least 30 minutes before using. Store in the fridge for up to 3 days or freeze for up to 2 months.

Homemade Blueberry Jam Filling

You can prepare the homemade blueberry jam filling ahead of time and refrigerate it for up to a week.

Combine the blueberries (fresh or frozen), granulated sugar, cornstarch, lemon zest, lemon juice, and pure vanilla extract in a small saucepan. Stir the ingredients together and bring them slowly to a simmer.

Lower the heat and continue to cook, making sure to stir the mixture frequently until it thickens enough to coat the back of a spoon. Then, transfer the mixture to a bowl and refrigerate it until completely cool and ready to use. The filling needs to be cold before using it to fill the gluten free blueberry hand pies. Or the butter in the dough will melt and turn the hand pies into a disaster.

Rolling and filling Gluten Free Hand Pies

Once the dough has chilled for at least 30 minutes, remove it from the fridge and allow to sit at room temperature for a few minutes. Make sure you have the blueberry jam filling ready to go (it must be cold) or whatever filling you choose to use.

Step 1: In a small bowl whisk the egg with a little bit of milk (non-dairy is okay) or water to create an egg wash.

Step 2: Use a rolling pin to roll out the dough into a rectangular shape. I aim for a 16" x 12" shape so I can make 3x4" sized gluten free toaster pastries. The dough should be around ¼ inch thick.

Step 3: Cut the dough into rectangles that are approximately 3x4 in size. Make sure the rectangles are of equal size. There should be very little extra dough. If you have some you may rechill and rerolled.

Step 4: Brush the edges of the dough rectangles with the egg wash and place a generous dollop of homemade blueberry jam in the middle. Don't overfill the homemade gluten free hand pies or the filling will spill out on the sides.

Step 5: Take another rectangle and place it on top of the filling-covered rectangle. Gently press the edges down just so they create a seal.

Step 6: Use a fork to crimp the edges together, sealing the hand pie shut. Make sure not to press the fork down all the way through both pieces of dough or the edges will burn. Should the filling squeeze out on the sides, make sure to reduce the amount of filling used for the remaining gluten free hand pies.

Step 7: Place the gluten-free pop tarts on a baking sheet lined with parchment paper. Repeat the process with the remaining rectangles and filling. Save any leftover egg wash to brush the pop tarts when ready to bake.

Step 8: Once all the pop-tarts have been assembled, cover them and refrigerate (or freeze) for at least 30 minutes before baking. Chilling them helps to prevent the fat from melting too quickly during baking, which can result in a tough, chewy crust rather than a tender, flaky one. At this point, you can freeze them for up to one month and bake them straight from frozen.

How to bake Gluten Free Pop Tarts (Hand Pies)

Step 1: When ready to bake the gluten-free hand pies, preheat the oven to 425F.

Step 2: Arrange the hand pies on a parchment-lined sheet tray. If you like, use a sharp knife and trim the edges so they look even. Brush the hand pies with the leftover egg wash and sprinkle with a generous amount of coarse sugar. Use a fork and carefully poke the pop tarts a few times. The small holes allow air to escape when baking.

Step 3: Bake the pop tarts at 425F for 10 minutes. Then reduce the temperature to 365F and bake them for an additional 15 minutes or until they are golden brown and puffy. If you like, you may check their internal temperature which should be above 205F. The baking times are for pop tarts the size of 3x4". If you make them larger/smaller please adjust baking times accordingly.

Step 4: Remove the hand pies from the oven and place the sheet tray on a cooling rack. Allow the homemade gluten-free pop tarts to cool for at least 20 minutes before serving.

Storage & Freezing

These gluten free pop tarts taste the best the day they have been baked. Because who doesn't love freshly baked pie? If you happen to have leftovers, store them in an airtight container at room temperature for 1-3 days.

If you are only planning on eating one or two hand pies at a time, I recommend only baking as many as you plan on eating that day. Freeze the unbaked hand pies in an airtight container for up to one month. When the craving hits, brush them with egg wash and sprinkle them with coarse sugar and bake straight from the freeze. Add baking time if needed.

I have not tested freezing baked hand pies.

Pro Tips how to make Gluten Free Pop Tarts

Keep the dough chilled: This gluten free pop tart dough is basically a pie dough, and like pie dough, it's important to keep it cold to prevent the butter from melting and the dough from becoming too soft. Work quickly and place the dough back in the fridge if it starts to feel warm.

Roll the dough evenly: To ensure that your pop tarts bake evenly and look uniform, roll out the dough to an even thickness. A rolling pin with thickness guides can be helpful.

Use a ruler or template: To make sure all your pop tarts are the same size, use a ruler or template to cut out the dough.

Chill the filled pop tarts: After you've filled your pop tarts, place them in the fridge or freezer for 15-20 minutes. This will help the dough firm up again and prevent the filling from leaking out during baking.

Brush with egg wash: Brushing your pop tarts with an egg wash before baking will give them a nice golden color and a shiny finish.

Use a hot oven: Preheat your oven to a high temperature (425°F) before baking the gluten free hand pies. A hot oven will help create a crispy, flaky crust.

Let them cool completely: Pop tarts can be tempting to eat right out of the oven, but it's important to let them cool completely before digging in. This will allow the filling to set and prevent any burns from the hot filling.

Don't ask if the dough can be used to make gluten-free pie: Probably it will work but I haven't had the opportunity to test it. It definitely will NOT work for gluten-free croissants.... that's a totally different dough.

FAQ about Gluten Free Pop Tarts