These pop tarts are filled with a smooth blueberry jam, wrapped in a perfectly crisp, flaky pie crust, and topped with a drizzle of blueberry icing. They’re better than the store-bought ones!
Reasons to Make Homemade Pop Tarts:
- Ridiculously delicious without a ridiculous amount of effort required
- Cute as can be
- Perfect back-to-school snack or breakfast
- Because you love yourself
- A portable treat/snack/afternoon pick-me-up
- Did I mention – DELICIOUS
Seriously – these are so good. SO good! The level of ease here is pretty nice too. If you’re comfortable with making homemade pie crust these will be a breeze.
If not, I have lots of photos and tips below and in my pie crust tips post to help you out. If all else fails – you can use store bought pie crust (I won’t tell!).
The filling is made with jam and the icing is made with a little more jam + some powdered sugar + a splash of heavy cream.
How to Make Homemade Blueberry Pop Tarts
Note: I chose to use blueberry jam for mine, but you can sub your favorite flavor – strawberry, raspberry, etc.!
First – we make the pie crust! Cut your butter into the flour using a pastry cutter (this is the one I use) – it makes this step an absolute BREEZE, add water, use your hands to help it along and form it into two discs. Freeze for 15 minutes. You can do this! There’s no reason to be afraid of pie crust!
Next up, roll out your dough on a floured surface. Cut into rectangles! I made 3x 4 or 5″ ish rectangles and got 12 pop tarts. Don’t worry about measuring them though – I just estimated them for the most part. They weren’t all the exact same size and that’s ok!
Top a rectangle with your jam mixture, brush the edges with egg wash using a pastry brush, add the matching rectangle on top, pinch the edges together, crimp edges with a fork, brush the whole thing with egg wash, prick holes in the top, and bake!
While they bake, mix up your 3-ingredient icing. Add some crushed freeze-dried fruit if desired – blueberries, strawberries, etc. These are the freeze-dried blueberries that I used!
Let your pop tarts cool, then drizzle with icing! Enjoy immediately. They’re best eaten the first day or two.
If you won’t go through 12 pop tarts in a day or two (but you probably will) you can definitely cut the recipe in half. On the opposite hand, you can double it if you need to feed a larger crowd!
I’m obviously not going back to school but I mean, do you really even need that excuse to make homemade blueberry pop tarts? I think not! This is the second time that August is coming to an end and I’m not going back to school. It’s the first time for Grant.
I’m glad I’m done with school, but there is a tinyyy little nerdy gene somewhere in my mind that is a little sad that I’ll never head back to school with a fresh, new backpack or take another “first day of school” picture.
On the bright side, my “homework” now consists of making and eating homemade pop tarts. I think I can deal with that.
Happy baking, happy eating, and happy back-to-school for those of you who have kids or are in school!
Did you make this recipe? Snap a photo and leave a comment!
Homemade Blueberry Pop Tarts
Homemade blueberry pop tarts filled with blueberry jam, wrapped in flaky pie crust, and topped with a drizzle of blueberry icing. Better than store-bought!
For the Crust
- 3 cups all-purpose flour
- 16 tbsp butter 2 sticks
- 2 tbsp shortening
- 8-10 tbsp cold water
- 3/4 tsp salt
For the Filling
- 1 1/4 cup blueberry jam Or your favorite flavor
- 1 tbsp tapioca starch Or corn starch
- 1 tbsp water
- 1 egg FOR EGG WASH
For the Icing
- 1 and 1/2 cups powdered sugar
- 4-5 tbsp heavy cream
- 2 tbsp blueberry jam
- freeze dried blueberries optional
Make the crust: Make one recipe perfect pie crust. Once you've made the dough, form it into two balls, and slightly flatten them into discs. Wrap tightly in plastic wrap and chill in the freezer for 15 minutes.
Make the filling: Add the water and starch to a small bowl and stir together until the starch is dissolved. Add this mixture to a bowl with the blueberry jam and stir until well combined. Set aside.
Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees. Beat the egg in a small bowl.
Assemble the pop tarts: Work with one disc of dough at a time. Move the second one to the fridge after the 15 mins so it doesn't freeze solid. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn't stick to the counter. Be patient - you're not trying to roll the dough all the way out in one go.
Once it's about 12" across, cut the scraggly edges off to make a semi-even rectangle. Cut smaller (3 x 4.5" ish) rectangles out of the large rectangle.
Transfer half the rectangles onto the baking sheet. Top each one with 1-2 tbsp of the jam. Brush the edges with the egg wash using a pastry brush. Add a second rectangle to the top, and pinch the edges together to seal the pop tart. Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork. Brush the whole pop tart with egg wash.
Bake: Bake for 19-23 minutes, or until the crust is lightly golden brown, and is firm when tapped.
Transfer to a cooling rack and cool completely before frosting.
Frost: Mix frosting ingredients together. Crush some freeze dried blueberries and add to the frosting (optional). Spoon dollops of frosting over the cooled pop tarts. (I recommend putting a piece of parchment or wax paper on a cookie sheet and setting your cooling rack with the pop tarts on top of this. It will catch the icing that drips off to save your counters from a sticky mess!). Top with more crushed freeze dried blueberries (optional).
Serve + Store: Enjoy immediately! These are best the first or second day. The pie crust loses some of it's crisp-ness after that. Store leftovers at room temp, in an airtight container.
This post contains affiliate links. This in no way affects the cost of the item linked, it simply allows us to earn a small commission if you purchase an item using the link provided. Thanks for supporting Blue Bowl!
Order my new book: