Description
These homemade Blueberry Pop Tarts are a delightful mix of flaky pastry and sweet blueberry filling, topped with a luscious blueberry glaze. Perfect for breakfast or a sweet snack, they combine the convenience of refrigerated pie crust with a delicious homemade touch.
Ingredients
Scale
Dough
- 2 9-inch refrigerated pie crusts (425 grams, 1 package)
Filling
- ½ cup blueberry preserves (170 grams)
- 2 teaspoons cornstarch (6 grams)
Egg Wash
- 1 large egg (50 grams)
Icing
- ½ cup powdered sugar (57 grams)
- ¼ cup blueberry preserves (85 grams)
- 1 tablespoon milk (14 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure your pop tarts bake evenly and do not stick.
- Prepare the Dough Rectangles: Roll out one refrigerated pie crust slightly on your countertop. Trim the rounded edges to form a large rectangle, then cut this rectangle into 6 equal smaller rectangles. Repeat the process with the second pie crust to have a total of 12 rectangles.
- Make the Filling and Add to Dough: In a small bowl, mix the blueberry preserves with cornstarch to thicken the filling. Spoon 2-3 tablespoons of this mixture onto the center of 6 dough rectangles, being careful not to overfill to avoid leakage when sealed.
- Seal the Pop Tarts: Whisk the egg in a small bowl. Brush the edges of the dough rectangles around the filling with the egg wash. Place another dough rectangle on top of each filled rectangle. Press the edges together with a fork to seal, trim any excess dough for clean lines, and transfer them to the prepared baking sheet. Brush the tops with the remaining egg wash.
- Vent the Pastries and Bake: Use a toothpick or fork to gently prick one or two holes in the top of each pop tart to allow steam to escape during baking. Bake in the preheated oven for 10-12 minutes, or until the pop tarts are lightly golden and cooked through.
- Prepare the Icing: While the pop tarts bake, combine powdered sugar, additional blueberry preserves, milk, and vanilla extract in a bowl. Stir until smooth and well blended.
- Glaze and Cool: Once the pop tarts are cool enough to handle, drizzle the blueberry icing over the top. Let the glaze set and dry for about 10 minutes before serving.
Notes
- To prevent soggy pop tarts, avoid overfilling the blueberry preserves mixture.
- Ensure the edges are well sealed to avoid filling leakage during baking.
- The cornstarch in the filling helps thicken the preserves for less runny filling.
- Use toothpicks to vent the pop tarts to prevent them from puffing up unevenly.
- Store baked and iced pop tarts in an airtight container at room temperature for up to 2 days.
- For a vegan version, substitute pie crusts and egg wash with vegan alternatives and use a plant-based milk for the icing.
