Homemade Blueberry Poptarts with Whole Wheat Flour

Filling
1. Measure out three cups of blueberries in a bowl and let them thaw for a bit.
2. Place the blueberries in a large pan over the stove, add the water and lemon juice, then stir and cover for a bit.
3. Now add the arrowroot powder and whisk it in with a fork to dissolve evenly.
4. Add the granulated sugar and vanilla extract, stir, and cover for a while to cook out most of the liquid.
5. Keep an eye on the mixture and lift the cover to stir periodically.  It bubbles up and boils, and then after a while it should start to form a jam-like mixture, and you can turn off the heat and set it aside.
Crust
1. Whisk all-purpose, whole wheat, and whole wheat pastry flours together in a bowl to mix evenly.
2. Add granulated sugar and whisk it in with the flour.
3. In the bowl of a stand mixer, measure out 7 tbsps of Smart Balance, margarine, or butter, then cut it into cubes with a knife or fork.
4. Transfer flour mixture to stand mixer, and then add 4 tbsps of ice water and 2 tbsps oat milk, and mix thoroughly first with the whisk  attachment, then use the paddle attachment.
5. Get out a large baking sheet and spray with cooking spray.  Spread the dough out on the baking sheet with your hands and/or a rolling pin, then cut into rectangles.  (You probably want at least 10 rectangles to make 5 poptarts.)
6. Place the baking sheet with the dough in the refrigerator to chill for about half an hour.
7. In a small cup or bowl, heat 1 tbsp of Smart Balance, margarine, or butter in the microwave for about 20 seconds to liquify and set aside.
8. Get the baking sheet with the dough out of the fridge, spoon about a tablespoon or two of filling onto half of the rectangles.  Top each one off with one of the rectangles that does not have filling on it, then press down on the edges to seal, and take a fork to crimp the edges.
9. Preheat the oven to 350 degrees.  Drizzle or brush the edges of the poptart crust with the melted Smart Balance, margarine, or butter.
10. Sprinkle 1/8 tsp granulated sugar and 1/8 tsp coconut sugar over the top of each poptart.
11. Place poptarts in the oven and bake for about 25 minutes.
12. Wait about 15 to 20 minutes for poptarts to cool before serving.  Store in a sealed container in the fridge.