Halloween Pumpkin-Shaped Strawberry Pastries

Pie Crust

1. In a large bowl, whisk together flour, granulated sugar, and salt.

2. Using a coarse grater, grate cold butter into the flour mixture. Using your fingers, press the butter pieces into the flour until it resembles coarse meal (pea-sized bits with a few larger bits of fat is okay).

3. Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or after every addition. Stop adding water when the dough begins to form large clumps. 

4. Transfer the pie dough to a floured work surface. Using your hands, bring the dough together, the dough should not feel overly sticky. If the dough feels dry, add a few drops of water to the dry parts then continue bringing dough together with your hands.

5. Gently flatten into 1-inch-thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.

Assembly

1. Preheat oven to 350F.

2. Remove the chilled pie dough disc from the refrigerator. Place disc onto a lightly floured work surface and roll it into it reaches 1/8-inch in thickness.

3. With a pumpkin-shaped cookie cutter, cut the dough into 20 equal pieces. Using a sharp knife, cut out details of the jack-o-lantern’s face on half of the pieces. Transfer the cut outs onto a lined baking sheet.

4. Add 1 tablespoon of Western Family Strawberry Jam to the middle of half of the pastry cut-outs (without face details), leaving a 1/4-inch border around the edges.

5. Brush egg wash to the border of the pastry.

6. Place a second piece of pie dough on top of each filled pastry.

7. Using a fork, press firmly around the pocket of filling to seal all the sides.

8. Brush the tops with remaining egg wash.

9. Bake for 25 - 28 minutes or until golden brown.

10. Let the pop tarts cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.