Blueberry Pop Tarts

5 from 1 vote

These homemade Blueberry Pop Tarts are made with a simple blueberry jam, a tender, buttery pie crust and sweet blueberry icing.

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If there’s anything better than Blueberry Pop Tarts, it’s from-scratch blueberry pop tarts! These flaky, fruit filled treats are completely homemade! Featuring an easy blueberry sauce baked between two layers of buttery homemade pie crust and finished with sweet blueberry icing!

HOMEMADE POP TART RECIPES

I loved pop tarts as a kid (still love them), but believe me when I tell you, homemade pop tarts are so much better than store bought! I love them any flavor and any size!

When I say any size, I really mean any size! I’ve made two giant pop tarts! Check out my Giant Strawberry Pop Tart and my Giant Blueberry Pop Tart. I’ve also made Blueberry Pie Cookies and these Mini Strawberry Pop Tarts which are basically like mini pop tarts!

In terms of pop tart flavors, if you’re a chocolate fan, you must try my Chocolate Pop Tarts!

ABOUT THIS BLUEBERRY POP TART RECIPE

These Blueberry Pop Tarts are the same recipe as the Giant Blueberry Pop Tarts, the only difference being the icing and decoration. They are somewhere in between the giant and minis which is to say, they are your standard pop tart size!

THREE PARTS OF THESE BLUEBERRY POP TARTS

PIE CRUST: It’s all homemade and can be made using a food processor.
BLUEBERRY JAM: This jam recipe is full of fresh blueberry flavor and hinted with vanilla and cinnamon.
BLUEBERRY ICING: It’s simple to mix up and spread on or drizzle on the pop tart. It’s a simple powdered sugar icing, similar to the icing I’ve used on a few other pop tart recipes. The only difference being, I added some of the blueberry jam into the icing to give it more flavor and color!

HOMEMADE BLUEBERRY POP TART FILLING

Since these are homemade pop tarts, I love the idea of using real fruit for the filling. I used the samefruit filling recipe from my Giant Blueberry Pop Tart.

This blueberry pop tart filling is similar to the swirl part of my Blueberry Cream Cheese Pound Cake. If you love blueberries, definitely check that out! Another delicious blueberry recipe you must try are my Blueberry Blondies!

INGREDIENTS FOR BLUEBERRY POP TART FILLING

Blueberries (fresh or frozen)
Granulated sugar (to taste)
Lemon juice
Lemon zest
Sea salt
Cornstarch
Vanilla extract
Cinnamon

HOW TO MAKE THE POP TART FILLING

I like to make the jam after the dough since it doesn’t need as much fridge time.

Add the blueberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens.
Stir in vanilla and cinnamon then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.

HOW TO MAKE POP TART CRUST FROM SCRATCH

Lay out two sheets of plastic wrap on the counter. Chop cold butter into cubes. Place it in the fridge while you assemble the other ingredients. Fill a small bowl with some cold water. Swirl an ice cube around in the water to make sure it’s good and cold. Set aside.
Pulse to combine the dry ingredients in a food processor. Next, pulse in the chopped butter til it’s pea sized.
Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together and is starting to form a ball. You definitely don’t want it to be wet/sticky.
Turn the dough out onto on of the sheets of plastic wrap. Push it together if it’s still a little crumbly then divide the dough in half. Place one half on the other sheet of plastic wrap.
Gently push down on the dough to form two disks. Wrap each disk up with the plastic wrap and put them in the fridge to chill for 2 hours.

HOW TO ASSEMBLE YOUR POP TARTS

Let one disc stand at room temperature for 30 minutes.
Roll out the the dough out on a lightly floured surface into a rectangle about 1/8″ thickness and about 9″ x 12″ in size. Sprinkle some freeze dried blueberries (if using) over the dough as you roll it out.
Cut out 3×4 inch rectangles.
Place the rectangles on a parchment paper lined baking sheet. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough.
Remove other baking sheet of rectangles from the refrigerator. Brush egg wash over the whole surface of each rectangle. Place a heaping tablespoon of the blueberry filling into the center of each rectangle. Spread it around, making sure to leave a 1/4 inch of space on the edges. Brush the remaining rectangles (these will be the tops) with egg wash and place each rectangle egg wash side down on top of the rectangles with filling on top. Use your fingertips to press firmly around the filling (this will make sure the filling is sealed inside on all sides). Crimp the edges using the tines of a fork.
Use a fork or a toothpick to poke holes in the top of each pop tart. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.
Preheat oven to 350 F. When you’re ready to bake your pop tarts, remove them from the fridge and brush tops with egg wash. Bake for about 22-28 minutes (rotate the pans halfway through baking) until golden brown. Let the baked pop tarts cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping them with icing.

USEFUL TOOLS FOR MAKING POP TARTS

Once your dough is chilled and ready to go, you’ll want to have the following tools:

A ruler: If you’re making a rectangle, measure it to 9 by 12 inches. For an oval/egg shape, measure to roughly the same size.
A floured rolling pin
A sharp knife or pizza cutter: for trimming the edges
A fork: for crimping the edges
A baking sheet lined with parchment paper
A pastry brush: for brushing on the egg wash

MAKING THE SIMPLE BLUEBERRY ICING

The icing will take you all of two minutes to make. Just stir together powdered sugar, heavy cream, milk and blueberry jam. I like the richness that heavy cream adds but if you don’t have any, you can still make the icing with milk in place of heavy cream.

Just whisk together the powdered sugar, heavy cream or milk, and blueberry jam. Whisk until thick, but runny enough to drizzle. Icing can be spooned onto and spread over pop tarts or drizzled over them.

FREQUENTLY ASKED QUESTIONS

WHY DO I HAVE TO CHILL THE DOUGH?

We use cold butter and cold water and chill the dough a couple of times to keep it nice and cold. Keeping the dough cold keeps the butter from melting before it goes into the oven. If the butter melts before it’s baked, you’ll end up with a harder crust. When the cold butter melts in the oven, it creates steam which helps the crust separate into flaky layers resulting in a nice, flaky crust. Yum! Bon Appetit has a great article about Why Cold Butter Is Important.

HOW LONG CAN I CHILL THE DOUGH?

Dough should be chilled for at least two hours. It can be chilled for up to two days.

HOW DO YOU STORE HOMEMADE POPTARTS?

Store pop tarts in an airtight container in the fridge for up to 5 days or at room temp for 3 days.

If you love pop tarts, you will love this from scratch Blueberry Pop Tart recipe! They are like the originals only more fresh, more delicious and completely homemade! Make them for breakfast, a treat, or dessert!