Sourdough Pop Tart Pie

This Gluten-Free Sourdough Pop Tart Pie is childhood nostalgia meets artisan baking—a flaky, tangy sourdough crust filled with sweet, jammy goodness and finished with a nostalgic icing drizzle. It tastes like your favorite toaster pastry grew up, leveled up, and became a full dessert moment. With its tender crust, vibrant filling, and clean ingredients, this pie is equal parts fun and delicious. One slice brings back every happy Pop-Tart memory… just made gluten-free and way better.

Ingredients

Method

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Step 1

Preheat oven to 350°F. Use butter (or oil) to coat the inside of a pie dish and set aside.

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For

6

M

I

Crust

70

g

Tapioca Flour, 1 cup

37

g

Millet Flour, 1/4 cup

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Notes

Additional Allergens/Modifications: Egg: use egg replacer (I suggest Bob Red Mills) Dairy: sub dairy free alternative for butter and milk

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