Description
Enjoy homemade Blueberry Pop Tarts with flaky pie crust and a sweet blueberry preserves filling, topped with a delicious blueberry glaze. These delightful pastries are perfect for breakfast or a sweet snack, made easy with refrigerated pie crusts and simple ingredients.
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: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will prepare your workspace for baking the pop tarts.
- Prepare dough rectangles: Roll out one pie crust on a clean countertop slightly to smooth it. Trim off the rounded edges to form a large rectangle, then cut this into 6 equal smaller rectangles. Repeat with the second pie crust to get 12 rectangles total.
- Mix filling: In a small bowl, combine the blueberry preserves and cornstarch until well mixed. Spoon 2-3 tablespoons of this mixture into the center of 6 dough rectangles, being careful not to overfill to avoid leakage when sealed.
- Seal pop tarts: Whisk the large egg in a small bowl then use a pastry brush to paint the edges of the dough rectangles with the egg wash. Place another dough rectangle on top of each filled one and gently press the edges together, then use a fork to firmly seal the edges. Trim off any excess dough for clean lines. Place each sealed pop tart onto the lined baking sheet and brush the tops with egg wash.
- Prick vents: Carefully prick one or two holes on the top of each pop tart with a toothpick or fork tines to allow steam to escape during baking and prevent blowouts.
- Bake: Bake the pop tarts in the preheated oven for 10 to 12 minutes, or until they turn a light golden color on top.
- Make icing: While pop tarts bake, mix together powdered sugar, additional blueberry preserves, milk, and vanilla extract in a small bowl until smooth and creamy.
- Glaze: Once the pop tarts are cool to the touch, drizzle the blueberry icing evenly over their tops. Allow the glaze to dry for about 10 minutes before serving to set properly.
Notes
- Do not overfill the pop tarts to avoid filling leakage during baking.
- The cornstarch helps thicken the preserves so the filling does not become too runny.
- Use egg wash to create a golden-brown and shiny crust.
- Pricking holes in the pastry vents steam and prevents the pop tarts from bursting.
- Allow the pop tarts to cool slightly before glazing to prevent icing from melting off.
