Giant Easter Egg Pop Tart

5 from 13 votes

This Giant Easter Egg 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!

Prep Time45

Cook Time30

Total Time1 15

Course: Pies

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 438kcal

Author: Natalie

Ingredients

Homemade Blueberry Jam Filling (see directions for store-bought below)

3 cups blueberries about 1 pound, fresh or frozen
¼ - ½ cup granulated sugar to taste
½ lemon juiced and zested
1 pinch of sea salt
1 tablespoon cornstarch
1 tablespoon water
¼ teaspoon vanilla extract
¼ teaspoon cinnamon

Store-bought Filling (optional)

1 cup store-bought blueberry jam or another flavor
2 ½ teaspoons cornstarch
1 tablespoon water
2 teaspoons lemon zest optional

Pop Tart Crust

2 pie crusts Use 2 sheets of store bought pie crust or puff pastry or make homemade pie crust

Egg Wash

1 large egg beaten
1 tablespoon water or milk

Vanilla Icing

1 cup powdered sugar
2-3 tablespoons whole milk or heavy cream
½ teaspoon vanilla extract

Decoration

sprinkles Use your favorite sprinkles to decorate

US Customary - Metric

Instructions

Homemade Blueberry Jam Filling (see directions for store-bought below)

Stir the cornstarch and water together in a small bowl til combined. Set aside.
To a medium saucepan, add the blueberries, sugar, lemon juice, zest, and salt to a medium saucepan. Bring to a boil over medium heat. Stir in the cornstarch and water mixture.
Reduce heat down to where the mixture is just simmering.
Stir often for about 10 minutes or until jam thickens. The blueberries should be soft and their liquid has thickened. Remove from heat. Stir in vanilla and cinnamon then pour jam into a bowl. Allow to cool completely. Place bowl in the fridge to speed up the cooling process. Jam will continue to thicken as it cools.

Store-bought Filling (optional)

Combine the water and cornstarch in a small bowl. Stir until the starch has dissolved. Stir this mixture into a bowl with the store-bought jam and lemon zest (if using). Mix til combined. Set aside.

Assembling the Pop Tart

Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. In a small bowl, prepare the egg wash by whisking the egg with 1 tablespoon of water. Set aside.
On a well floured surface, roll one sheet of pie dough or puff pastry into a 9" x 12″ rectangle. Use a pizza cutter or knife to trim the corners to make it oval shaped. Carefully roll the dough around your rolling pin and then gently roll it out onto the prepared baking sheet.
Brush the edge of the crust with a 1-inch border of egg wash. Spread the cooled filling evenly over the crust. Leave a 1 inch border.
Roll out second pie dough the same size as the first one. Carefully roll the dough around your rolling pin. Place the second 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 the edges. Use a fork or a toothpick to poke holes throughout the middle of the pop tart.
Brush the pop tart allover with the remaining egg wash. Bake for 17-22 minutes or until golden brown. Allow the pop tart to cool on the baking sheet for a few minutes then carefully transfer it to a wire rack to cool completely.

Vanilla Icing

Stir together the powdered sugar, heavy cream, milk, and vanilla. Pour and spread over the pop tart. Top with sprinkles as desired!

Notes

Store-bought pie crust or store-bought puff pastry: Use 2 sheets (1 package) of store-bought pie crust or puff pastry. Be sure to thaw ahead of time. Follow directions on the package for thawing.

Store-bought jam: I recommend stirring 1 and 1/2 teaspoons of cornstarch into the jam. You can also add a little lemon zest to the jam to make it taste fresher and more homemade.

Storage: Store this giant pop tart in an airtight container. Store at room temperature for 2-3 days.

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