Strawberry-Rhubarb Sourdough Discard Pop Tarts

Flaky, buttery crust meets tart, jammy fruit filling in these irresistible hand pies—made extra special with sourdough discard.

Ingredients

For the Sourdough Discard Pie Crust

  • 1 cup all-purpose flour (120 g)

  • ½ cup cold unsalted butter, cubed (115 g)

  • ¼ cup sourdough discard (unfed) (60 ml)

  • 1 tbsp sugar (12 g)

  • ¼ tsp salt (1.5 g)

  • 2–4 tbsp ice water (30–60 ml), as needed

For the Filling

  • 1 cup diced fresh strawberries (150 g)

  • 1 cup diced fresh rhubarb (120–130 g)

  • ¼ cup sugar (50 g), adjust to taste

  • 1 tbsp cornstarch (8 g)

  • 1 tsp lemon juice (5 ml)

  • ½ tsp vanilla extract (2.5 ml)

For Assembly

  • 1 egg, beaten with 1 tbsp water (15 ml), for egg wash

  • Coarse sugar, optional, for sprinkling

For the Vanilla Glaze

  • ½ cup powdered sugar (60 g)

  • 1 tbsp milk (15 ml)

  • ¼ tsp vanilla extract (1.25 ml)

Directions

1. Make the Crust

In a bowl or food processor, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Mix in the sourdough discard. Gradually add ice water, 1 tbsp at a time, until the dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling

In a small saucepan, mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, for 5–7 minutes until thick and jammy. Cool completely before using.

3. Assemble the Hand Pies

Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to about ⅛ inch (3 mm) thick. Cut into 4x4 inch (10x10 cm) squares or use a large round cutter. Place 1–2 tbsp of the cooled filling in the center of each piece. Fold over, seal edges with a fork, and cut a small slit or poke with a fork to allow steam to escape.

4. Bake

Arrange pies on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse sugar if desired. Bake for 22–26 minutes, or until golden brown. Cool on a wire rack.

5. Add the Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract. Drizzle over completely cooled pies. Let the glaze set for 10–15 minutes before serving.

Enjoy these sweet-tart treats as a breakfast pastry, picnic dessert, or anytime indulgence!