Pop Tart time. Here was another crack at mini pies, but this time with whole wheat. The whole wheat was nutty and made the pies taste more rustic. A little glaze or colored sugar makes them more like the childhood favorite.
- 1 C whole wheat
- 1/2 C white flour
- 2 t sugar
- 1/2 t salt
- ½ c. cold butter, sliced
- 4-5 Tbsp. cold milk
In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork, if you have to) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use.
Spoon a 2-3 Tablespoons of the jam on top of one of the rectangles. Gently place a second rectangle of pie dough atop. Secure edges together by pressing them gently with the tines of a fork. Sprinkle colored sugar on top. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.