Your childhood favorite
But make it giant
And don’t forget the Hershey’s and toasted mallows
Prep Time: 30 min
- 1/2 cup unsalted butter, cold
- 1/2 cup (crisco) butter flavored shortening, cold
- 2 1/2 cups all-purpose four
- 2 tsp granulated sugar
- 1 tsp salt
- 1/4 – 1/3 cup cold water
- 15 oz Hershey’s chocolate
- 6 oz mini marshmallows
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- pinch of salt
- 2 1/2 tbsp milk
- 1 1/2 tbsp light corn syrup
- Pie dough 101: Man, I have learned some hard truths about pie dough! For starters, letting your dough rest after forming into discs is critical. Pie dough needs time to rest, as it will eventually rise and become flaky, but it needs that fridge time. Try for at least 2 hours, or overnight if you have the time!
- In the early steps of making the pie dough, I like to place my flour, butter and crisco mix in the fridge to chill. I do this because I like the mixture to be cold at all times. The crisco can warm up pretty quickly and make a mess. So I try to get that mixture as cold as possible, throughout the mixing stage.
- When assembling the poptart, once you place your top pastry layer on top of the mallows, it is important that you let the dough rest and warm up a bit. If you try to crimp the edges immediately, the dough will crack and not look very nice.
- Cold dough makes some sexy, delicious layers in pie! Do not bake your pie when your dough is at room temp! You pie needs to sit and chill for at least 30 minutes before baking. Again, you will get amazing texture and layers as a result. You can also use the freezer to chill your dough.
Bake Time: ~ 20 min
Yields: 14-16 slices
What you need
What to do
1. For the crust, place flour, sugar salt in a large bowl. Give the mix a stir with a wooden spoon so that everything is combined.
2. Cut cold butter in cubes then add to the flour mix. Make sure every piece of butter is coated in flour. Then pinch each piece so that it flattens. This takes some time, but the end result will be a tender/flaky pie crust! Mix and incorporate every pinched piece of butter. Add shortening and repeat the process. The mix will look crumbly and cornmeal-like when youre done. At this point, I like to place my butter, flour mixture into the fridge to chill for a bit, maybe 10-15 min. (*see note below).
3. Pour one tbsp of cold water at a time into the mix. Give the mix a stir after each tbsp of water. At this point, after a few tbsp, i like to use my hands to start pulling the dough together. Use only 1/2 cup of water, no more. If you find your dough is coming together with ease, and not crumbling, then stop adding water, and pour your dough onto a floured surface.
4. Pull your dough into a rectangular or disc then cut it in half. Then cut each half into thirds. Stack the thirds on top of eachother and form each half into its own disc. This method helps create flaky layers! Wrap both discs separately in plastic wrap. Chill for at least 2 hrs, overnight preferred! (*see note)
5. Remove pie discs from fridge. Let them rest for about 30-60 min. (*see note) The dough needs to be soft enough to roll out with ease.
6. Place first disc on a piece of floured parchment paper (at least 14×12 inches), sprinkle the dough with more flour and roll out (we don’t want the dough to stick to the paper). The dough will remain somewhat round, we are looking to eventually trim the dough into a nice rectangle, about 12x10inches. You can use a knife or a pastry cutter (I also recommend using a ruler so you get a nice, symmetrical rectangle). Once you have made your rectangle, carefully lift the parchment paper and lay onto a baking sheet. NOTE* In the warm summer months, this dough can soften quickly. As a result, the crisco and butter can get runny. Try to work fast and sprinkle a light dusting or flour over the areas where the crisco or butter may bleed. Also there is no shame in scooping up your dough and placing it back in the fridge to chill for a bit. I start the rolling process over sometimes if the dough is too warm or not shaping up the way I like.
7. Once you have formed your rectangle, add the chocolate to the pastry, leave about 1/4-1/2 inch of the edge free so you can eventually and easily crimp the top and bottom pastry doughs together. Add 5 oz of marshmallow on top of the chocolate, evenly disperse. If you have a blowtorch, I like to toast my mallows a bit, so you get that traditional toasted marshmallow flavor in your poptart (it certainly elevates this treat!). If you dont have a blowtorch, don’t worry, the poptart will still be delicious! Place the baking sheet in the fridge to chill while you roll out the top pie disc.
8. In the exact same fashion, roll out the second pie disc on a piece of parchment paper and trim. Place on another baking sheet and chill in the fridge for a 10 minutes. Remove both baking sheets from the fridge. and carefully pick up the dough without the chocolate and mallows, carefully lay the dough over the chocolate and mallows (parchment paper side up) and GENTLY peel away the parchment paper. Let the pastry rest for about 10 minutes before you crimp the edges together (*see note below). Once you crimp the edges, poke a few holes in the top and place the poptart back in the fridge for about 20 minutes to chill.
9. Preheat oven to 375. Using a fork, crimp/press all sides of the poptart together. At this point, you can whisk an egg and some milk or water together, and brush the pastry. This will help the poptart brown nicely when baking. Bake for about 20 minutes (ovens vary!)- pastry should be nice and golden brown on top. Remove from the oven and cool for about 20 minutes.
10. For the chocolate glaze, mix all ingredients in a medium bowl. Mix until all lumps are dissolved and chocolate is smooth. I use a fork or whisk to achieve this. Mixture should be thick, but also spreadable. If the mix feels too thick, add one tsp of milk to help thin it out. Don’t add too much, as you dont want your mixture to be too runny!
11. Top poptart with the chocolate glaze and then add more marshmallows. Toast them if you like, then YOU STUFFFFF!