Blueberry Pop-Tarts

Homemade blueberry Pop-Tart topped with purple blueberry glaze and colorful sprinkles

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These homemade Blueberry Pop-Tarts have a flaky pie crust filled with thick homemade blueberry filling and topped with a sweet blueberry glaze and colorful sprinkles.

Prep Time15

Cook Time55

Additional Time20

Total Time1 30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

For the Pop-Tarts:

2 refrigerated pie crusts
2 cups frozen blueberries
4 tablespoons granulated sugar
3-4 teaspoons cornstarch
2 tablespoons lemon juice
¼ teaspoon salt

For the egg wash:

1 large egg
1 teaspoon milk

For the topping:

1 cup powdered sugar
1 tablespoon milk
1 tablespoon reserved blueberry sauce
Sprinkles for finishing

Instructions

Bring the pie crust to room temperature.
2 refrigerated pie crusts
Preheat the oven to 375°F.
Combine the blueberries, granulated sugar, cornstarch, lemon juice, and salt in a medium saucepan. Cook over medium heat until the mixture is thick and jammy, about 25 minutes when using frozen blueberries.
2 cups frozen blueberries, 4 tablespoons granulated sugar, 3-4 teaspoons cornstarch, 2 tablespoons lemon juice, ¼ teaspoon salt
Remove the blueberry filling from the heat and let it cool for 10 minutes. Reserve 1 tablespoon of the blueberry sauce for the glaze. Allow the remaining filling to cool completely to room temperature before assembling the pastries.
Roll out the thawed pie crusts and cut them into 12-16 rectangles measuring about 3x4 inches. Reroll the dough scraps as needed to cut the remaining rectangles.
Spoon 1 tablespoon of blueberry filling onto half of the pie dough rectangles.
Whisk together the egg and 1 teaspoon milk to make the egg wash. Brush the egg wash around the edges of the pastry surrounding the blueberry filling.
1 large egg, 1 teaspoon milk
Place the remaining pie dough rectangles over the filling. Press around the edges with your fingers to seal. Prick holes in the tops with a fork or toothpick to allow steam to escape.
Brush the tops of the pastries with egg wash. Crimp the edges with a fork.
Bake for 20-25 minutes, or until the pastries are golden brown.
Remove the pastries from the oven and allow them to cool completely to room temperature.
To make the glaze, whisk together the powdered sugar, 1 tablespoon milk, and 1 tablespoon reserved blueberry sauce.
1 cup powdered sugar, 1 tablespoon milk, 1 tablespoon reserved blueberry sauce
Drizzle the blueberry glaze over the cooled Pop-Tarts and finish with sprinkles. Allow the glaze to fully set before serving for a firmer bite.
Sprinkles

Notes

🥡 STORAGE

Store leftover Blueberry Pop-Tarts in an airtight container in the refrigerator for up to 3 days.

♨️ REHEATING

Do not reheat glazed Blueberry Pop-Tarts in a traditional pop-up toaster. The glaze can melt and drip into the toaster, creating a mess and potential fire hazard.

❄️ FREEZING

Freezing was not tested for this recipe.

💡 TIPS FOR BEST RESULTS

Let the blueberry filling cool completely before assembling the pastries.
Cook the filling until it is thick and jammy.
Do not overfill the pastries.
Leave enough dough around the filling to create a complete seal.
Brush the edges with egg wash before adding the top pastry.
Press the edges together before crimping them with a fork.
Prick holes in the top of each pastry so steam can escape.
Let the baked pastries cool completely before adding the glaze.
Allow the glaze to fully set before serving for a firmer finish.

🍳 ALTERNATE COOKING METHODS

No alternate cooking methods were tested or provided for this recipe. These Blueberry Pop-Tarts were developed for baking in a conventional oven at 375°F.

♻️ LEFTOVERS

Enjoy leftover Blueberry Pop-Tarts chilled or allow them to come closer to room temperature before serving. Do not reheat glazed pastries in a traditional pop-up toaster.

📝 NOTES

Fresh blueberries can be substituted for frozen blueberries. Reduce the blueberry filling cooking time to about 10-15 minutes.
Frozen pie crusts can be thawed in the refrigerator for up to 24 hours if you want to prepare ahead.
If you do not get enough rectangles from the initial cuts, gently reroll the dough scraps and continue cutting.
Reserve 1 tablespoon of blueberry sauce for the glaze before assembling the pastries.
Pricking the tops of the pastries allows steam to escape and helps prevent them from bursting while baking.
For a deeper-colored blueberry glaze, reserve up to 2 tablespoons of blueberry sauce. Keep in mind that additional sauce may make the glaze thinner.

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