Giant Blueberry Pop Tart

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Put the toaster away…it’s time for a giant blueberry pop tart! This delicious nine portion pie is features from scratch blueberry jam and tender, buttery pie crust. 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 pop tart? 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 another! It’s sweet, buttery and delicious!

PARTS OF THIS BIG POP TART

PIE CRUST: I used my great grandmother’s pie crust recipe for my original Giant Pop Tart. I used the same recipe here, but added a little more flour.
BLUEBERRY JAM: This jam recipe is the same as the strawberry jam in the Giant Pop Tart. It’s full of fresh blueberry flavor and hinted with vanilla, and cinnamon.
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.

THIS GIANT POP TART IS:

Fun! Fun to make, look at and eat!
Like Real Pop Tarts: They have a similar pastry and jam filling and really look like a giant pop tart.
Shaped Like an Easter Egg: Unlike my original rectangular shaped Giant Pop Tart, this pop tart is oval shaped and decorated like an Easter egg! Not Easter time? Shape it into a 9 x 12 rectangle instead!
Made with Real Fruit
Cleaner and Fresher: No need for preservatives and you’ll taste a huge difference in freshness.
A Perfect 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 A SEMI HOMEMADE GIANT POP TART

This giant pop tart can be semi homemade with the help of store bought jam and/or pie crust. It’s definitely a great option that’ll save you some time and spare you some dish washing.

Skip making the pie crust and jam and go straight to assembling your pop tart.
Use your favorite store bough jam for the filling.
I recommend you still make the icing because I’m not sure what you’d buy as a substitute and it is literally the easiest icing you can make!

ABOUT THE FROM SCRATCH PIE CRUST

To make homemade pop tarts, you’ll need to make the pie crust, blueberry filling, and finally the icing. I make the pie crust first because it needs a couple of hours to chill in the fridge before it’s used.

I started with my great grandmother’s recipe (pictured above), but made a few tweaks to it. I added a bit more flour and sugar and replaced the lard with butter. I also used this pie dough recipe for my Mini Strawberry Pies (with the addition of sprinkles in the dough!)

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.

ABOUT THE BLUEBERRY POP TART FILLING

Since these are homemade pop tarts, I love the idea of using real fruit for the filling. These pop tarts are made with blueberries. I basically used the same recipe from my other giant pop tart. I swapped the strawberries for blueberries and added a little cinnamon!

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!

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.

USEFUL TOOLS FOR ROLLING OUT THE DOUGH

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.

HOW TO ASSEMBLE YOUR POP TART

Remove the dough from the fridge and let it 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.

MAKING THE TWO MINUTE VANILLA ICING

The icing will take you all of two minutes to make. Just stir together powdered sugar, heavy cream, milk and vanilla. 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.

HOW TO DECORATE THIS BIG TART

Drizzle the icing over top or spoon and spread it.

Sprinkles are optional but highly recommended! For a simple style, just sprinkle plain sprinkles evenly over top. For an Easter egg style, I searched images of cartoon Easter eggs and came up with my own design!

HOW TO ENJOY YOUR POP TARTS

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!

It’s perfect for pretty much every occasion. One reader made my Giant Strawberry Pop Tart in place of a birthday cake! Check out my the recreations highlights on my Instagram to see!

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!

Author: Natalie
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 1 Giant Pop Tart, About 9 individual pop tarts 1x
Category: Pies
Method: Baking
Cuisine: American

Description

This Giant Blueberry Pop Tart recipe is an easy, homemade version of a comfort food classic dessert! Includes recipes for delicious, from scratch pie dough and blueberry jam and options for easy store bought swap outs! All coated in a simple, super easy icing and topped with sprinkles!

Scale

Ingredients

FOR THE JAM FILLING (Use recipe below or about 1 cup store bought jam)

3 cups blueberries
1/4–1/2 cup sugar (to taste)
1/2 lemon, juiced and zested
pinch of sea salt
1 1/2– 2 teaspoons cornstarch
1/4 teaspoon vanilla
1/2 teaspoon cinnamon

FOR THE CRUST (Use recipe below or store bought pie crust)

2 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons granulated sugar
1 cup unsalted butter, cold, cubed
4–5 tablespoons ice cold water

FOR THE EGG WASH

1 egg, beaten
1 teaspoon milk

FOR THE ICING

1 cup powdered sugar
2 tablespoons heavy cream
1–2 tablespoon milk
1/2 teaspoon vanilla

FOR THE DECORATION

sprinkles

Instructions

FOR THE BLUEBERRY FILLING

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.

FOR THE DOUGH

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.
Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a disk shape. Place each disk in the fridge for at least two hours or up to two days.
Remove the dough from the fridge and let it 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.