Giant Blueberry Pop Tart

Jump to Recipe·Print Recipe

Put the toaster away…it’s time for a giant blueberry pop tart! This delicious nine portion pie can be made with homemade or store bought crust and blueberry jam. It’s topped with the easiest, most delicious icing and colorful sprinkles!

Everyone’s had a pop tart before, but have you ever had a homemade pop tart made with real fruit? How about a giant Easter egg shaped pop tart?! Ok my point is- this Giant Blueberry Pop Tart is unlike any pop tart you’ve had before!

This pop tart was definitely inspired by my original Giant Pop Tart. I loved the look and taste of it so much that I had to make a blueberry version.

If you’re looking for more blueberry recipes, try my Blueberry Blondies or this Blueberry Lemon Ricotta Pound Cake.

WHY YOU’LL LOVE THIS RECIPE

Pie crust: I used my great grandmother’s pie recipe for the crust. Two sheets of store bought pie crust works just as well!
Blueberry jam: This homemade jam recipe is full of fresh blueberry flavor and hinted with vanilla, and cinnamon. Use store bought jam if you are short on time!
Vanilla icing: It’s simple to mix up and spread on or drizzle on the pop tart. It’s also delicious on top of the buttery crust and fruity filling.
Easter egg shape: I trimmed my pop tart into an oval shape and decorated like an Easter egg! You can also simply shape it into a 9 x 12 rectangle instead!
A fun dessert: A giant pop tart is basically like serving a pie! Also, unlike real pop tarts, this giant lets you choose between middle and edge pieces!

HOW TO MAKE THIS POP TART USING STORE BOUGHT PIE INGREDIENTS

If you’re looking for an easy option, use these store bought short cuts!

Store bought pie crust- Use two sheets of store bought pie crust.
Store bought jam or filling- Use your favorite store bought jam for the filling.
Easy icing- I recommend you still make the icing because it is the easiest icing you can make!

INSTRUCTIONS FOR HOMEMADE PIE CRUST

I started with my great grandmother’s recipe (pictured above), but made a few tweaks to it.

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.

INSTRUCTIONS FOR THE BLUEBERRY JAM 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.

EQUIPTMENT FOR MAKING YOUR OWN CRUST

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 well 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 or two: one for brushing excess flour off your dough and one for brushing on the egg wash.

INSTRUCTIONS FOR ASSEMBLING YOUR POP TART

Let crust stand at room temperature for 15 minutes. Prepare and set aside the egg wash.
Roll out one disk of dough on a sheet of parchment paper very lightly sprinkled with flour.
If the dough isn’t rolling out smoothly at first, gently pat it down with your hands. The warmth from your hands will make it easier to work with. Roll the first disk out on your floured counter into a rectangle about 1/8″ thickness and about 9″ x 12″ in size. If you’re making an egg/oval shape, trim the corners to make it oval shaped.
Place the dough/parchment paper on the baking sheet and place the baking sheet in the fridge while you roll out second disk the same as the first one.
Spoon the jam onto the crust and spread it with the back of your spoon or an offset spatula, leaving about a one inch border. Brush the edges of the bottom layer with the egg wash.
Carefully place the top crust over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke holes throughout the dough. Cover with plastic wrap and place in the fridge for 30 minutes. Preheat oven to 375 F.
Remove dough from fridge and brush allover with the egg wash. Bake for 20-30 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and allow to cool slightly before icing.

HOW TO MAKE THIS SIMPLE ICING

To make this easy icing just stir together the powdered sugar, heavy cream, milk and vanilla.

HOW TO DECORATE THIS POP TART

Drizzle the icing over top or spoon and spread it.

Sprinkle some sprinkles evenly over top or arrange them in an Easter egg design!

HOW TO SERVE YOUR POP TART

To serve, cut pop tarts into thirds both horizontally and vertically. Since it was baked as a giant loaded with filling, it tends to work better when served on a plate rather than hand held!

If you make it into an egg shape, it’s obviously perfect for Easter! I love it for brunch, a fun afternoon treat or dessert.

FREQUENTLY ASKED QUESTIONS

CAN I BAKE THESE IN SMALLER SIZES?

Yes! To bake these into individual sizes like original pop tarts, roll the dough out into a 9 by 12 inch rectangle. Cut the dough into 4 by 3 inch rectangles and add a tablespoon of filling on top. Form the same way as the giant pop tart. Bake 20-25 minutes. For more info, check out my recipe for Chocolate Pop Tarts which makes individual sized pop tarts!

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.

I hope you love this Giant Blueberry Pop Tart as much as I do! It’s so fun to make and share with others! It’s fresh tasting, filled with berries, perfectly sweet and so delicious! good. Kids will love it and it will make any adult feel like a kid again!