Picture this… you come home from middle school, it’s spring and the sun is shining, and you’ve just finished all your homework. You’re going to go hang out with the kids in the neighborhood, but WAIT, you’re hungry. You grab a pack of pop tarts as you leave home. Life is good. Was that anyone else’s childhood? It certainly was mine – so I had to recreate those memories with these homemade blueberry pop tarts.
Blueberry pop tarts
I LIVED on pop tarts when I was younger – my favorite flavors were the cookies & cream, cookie dough and chocolate fudge (all of the indulgent ones, of course). Eventually, I will tackle those flavors, but I wanted to come up with something new and since spring has just begun, blueberry pop tarts it is.
These pop tarts are made with a flaky pie dough, a sweet blueberry filling and a spectacular blueberry glaze. Just like a regular pack of pop tarts, you guys are going to want to eat these in twos (or threes or fours) because they are too irresistible to only have one.
Ingredients for homemade blueberry pop tarts
If you need to run to the grocery store, here is your shopping list:
- Ingredients for my Best Ever Pie Crust recipe
- Granulated sugar
- Lemon juice
- Powdered sugar
- Whole milk
- Make the pie dough and chill it for at least two hours.
- When the dough has only 10 minutes left to chill, make the blueberry jam.
- Roll out the dough and fill it with blueberry jam. Bake for 25-27 minutes until golden brown.
- Make the icing, frost and enjoy!
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Blueberry Pop Tarts
- 1 ½ cups (230 grams) blueberries
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 cup (120 grams) powdered sugar
- 1 tablespoon blueberry filling
- 1 tablespoon whole milk
- 1 egg lightly beaten
- Prepare the pie crust through step 4 of the linked pie crust recipe.
Prepare the filling
- Over the stove on medium heat, combine the blueberries, granulated sugar and lemon juice, stirring constantly. Once the blueberries are soft, smash them with the back of a spatula/spoon so they release their juices.
- Let simmer while stirring occasionally until thickened, about 5-10 minutes. Once thick, run the blueberry filling through a strainer to discard of the pulp. Separate one tablespoon of the blueberry filling and set aside for the icing. Let cool while you roll out the dough.
Roll out the dough
- Preheat your oven to 350 degrees Fahrenheit and let it heat up while you roll out the dough. The pie dough recipe makes two discs of dough. We want the pie dough to remain cold so we are going to work with one at a time. Remove one disc of pie dough from the fridge and place on a lightly floured surface.
- Lightly flour your workspace. Using a rolling pin, gently roll out the dough, beginning in the center and rolling out in every direction, turning the dough as you go. Roll it into a 9x12 inch rectangle. Using a pizza cutter or sharp knife, cut the dough into 9 equal pieces all measuring 4x3 inches.
- Place each rectangle on a baking sheet lined with parchment paper and place in the fridge while you repeat this process with the second disc of dough. The pop tarts will not spread much so you can place them close to each other on the pan.
- Once the second disc of dough is in rectangles, place them on a separate tray and put into the fridge to chill. Remove the first tray of rectangles – these will be the bottoms of your pop tarts. Lightly whisk an egg and apply an egg wash to the perimeter of the pop tarts using a pastry brush or your finger. Save the egg wash for later.
- Spoon about one teaspoon of filling and spread it onto the dough but stopping at the egg wash (you want a little of the perimeter to not have any filling on it otherwise it will leak out). Remove the second set of 9 pop tarts from the fridge. Take one of the rectangles and place it over the pop tart with the filling. Use a fork to crimp the edges and seal it shut. Repeat this process with the rest of the dough.
- Apply the egg wash to the entirety of the pop tart. Poke a few holes into the top with a toothpick or fork so the hot air can release while baking. Bake them for 25-27 minutes until they are golden brown. Remove from the oven and let cool.
- While the pop tarts are baking/cooling, make the icing. Whisk together the powdered sugar, reserved blueberry filling and whole milk together until smooth and combined. Once the pop tarts are cool (or still a little warm), ice the pop tarts with the filling. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!