I cracked the puzzle of a Blueberry Pop Tart Recipe that uses pantry staples and a clever shortcut to mimic the ones from my childhood.

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I’ve been chasing the perfect childhood treat and maybe I finally made it with my Homemade Blueberry Pop Tarts. The Pop Tart Crust Recipe feels like a secret you want to steal, made sturdy with all-purpose flour yet flaky enough to flake all over your shirt.

The filling is honest and bright, full of fresh blueberries that burst and make the whole thing worth the little trouble. This Blueberry Pop Tart Recipe is nostalgic but not saccharine, it keeps you guessing what small tweak made it so much better than the box.

I’ll warn you, they disappear fast.

Ingredients

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All-purpose flour: Gives structure and chew, mostly carbs little protein not much fiber
Unsalted butter: Makes pastry flaky and rich, mostly fat very calorie dense
Blueberries: Sweet tart bursts, vitamin C and fiber, antioxidants that brighten flavor
Granulated sugar: Sweetens and adds bulk, caramel notes, pure carbs so use mindfully
Eggs: Bind dough, add moisture and protein, help golden color when baked
Cornstarch: Thickens blueberry juices without cloudiness, mostly carbs, not many nutrients
Powdered sugar glaze: Gives glossy sweet finish, simple carbs and fat if milk used

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

2 tbsp granulated sugar

1 tsp fine salt

1 cup (2 sticks, 226 g) cold unsalted butter, cubed

2 large eggs one for dough one for egg wash

4 to 6 tbsp ice water

2 cups fresh or frozen blueberries (about 240 g)

1/2 cup granulated sugar

2 tbsp cornstarch

1 tbsp lemon juice

1/4 tsp kosher salt

1 tbsp unsalted butter (optional)

1 cup powdered sugar

2 to 3 tbsp milk or heavy cream

1/2 tsp vanilla extract

pinch of salt

sprinkles or sanding sugar for topping optional

How to Make this

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1. Make the dough: in a big bowl whisk together 2 1/2 cups (312 g) all-purpose flour, 2 tbsp granulated sugar and 1 tsp fine salt; cut in 1 cup (226 g) cold unsalted butter (cubed) with a pastry cutter or your fingers until mixture looks like coarse crumbs with pea sized bits of butter still visible.

2. Add 1 large egg and 4 to 6 tbsp ice water a little at a time until the dough just comes together; don’t overwork it or it will get tough. Form into two flat disks, wrap in plastic and chill at least 1 hour (or up to 2 days).

3. Meanwhile make the blueberry filling: in a small saucepan combine 2 cups blueberries (fresh or frozen), 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice and 1/4 tsp kosher salt; cook over medium heat, stirring, until it boils and thickens about 4 to 6 minutes. Stir in 1 tbsp unsalted butter if using for shine, then let cool completely (important so the dough won’t get soggy).

4. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Lightly flour your work surface and roll each chilled disk to about 1/8 inch thick.

5. Cut rectangles about 3 x 4 inches (or whatever size you like), you should get roughly 12 to 16 rectangles total; place half the rectangles on the prepared baking sheets.

6. Spoon about 1 to 2 tbsp of the cooled blueberry filling onto the center of each bottom rectangle, leaving a 1/2 inch border around the edge; brush the border with a little of the egg wash (beat the remaining egg with a splash of water) to help seal.

7. Top with the remaining rectangles, press edges to seal and crimp with a fork; use a paring knife to cut 2 or 3 small vents in the top of each tart so steam can escape. Chill the assembled tarts 10 to 15 minutes in the fridge to keep butter cold.

8. Brush each tart with the egg wash (the rest of the beaten egg), sprinkle with sanding sugar or sprinkles if you want, then bake at 375°F for 20 to 25 minutes or until golden and puffed. Let cool on the sheet for 10 minutes then transfer to a rack to cool completely.

9. Make the glaze while they cool: whisk 1 cup powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp vanilla extract and a pinch of salt until pourable but not too thin. Adjust liquid to get the right consistency.

10. When tarts are fully cool, spoon or dip the tops in the glaze, let set a few minutes and add sprinkles if desired. Store in an airtight container for up to 3 days, or freeze for longer.

Equipment Needed

1. Large mixing bowl (for the dough)
2. Pastry cutter or clean hands to cut in the cold butter
3. Measuring cups and spoons, dont forget a kitchen scale if you have one
4. Rolling pin and extra flour for dusting the surface
5. Two baking sheets lined with parchment paper
6. Small saucepan and a wooden spoon or silicone spatula for the filling
7. Pastry brush for the egg wash
8. Paring knife and a fork for vents and crimping edges
9. Whisk, a small bowl for the glaze and a wire cooling rack

FAQ

Q: Can I use frozen blueberries? A: Yes, totally. Use them straight from the freezer so they dont get mushy, add an extra minute or two when you cook the filling so the cornstarch can thicken, and expect a little extra liquid. If you thaw them first, drain off juices or cook the juices down before assembling.

Q: How do I stop the filling from making the pastry soggy? A: Cook the filling until it's really thick, use the full 2 tbsp cornstarch, chill the filling so it firms up before you fill, and dont overfill each pocket. Brush a thin egg wash on the bottom dough piece before spooning filling to help seal it, and bake on a preheated baking sheet so the bottoms crisp fast.

Q: Can I make the dough or pop tarts ahead and freeze them? A: Yes. Dough can be made, wrapped and chilled 1 to 2 days or frozen up to 1 month. You can assemble and freeze unbaked pop tarts on a tray, then transfer to a bag. Bake from frozen, adding a few minutes to bake time. Baked pop tarts freeze great too, thaw then warm in the oven at 325 F for 7 to 10 minutes.

Q: My edges leak, how do I seal them better? A: Don’t overfill, press edges firmly with a fork, and brush the edge with beaten egg before covering with the top layer. Chill the assembled sheets 10 to 15 minutes before baking so the butter firms back up and the seal holds better. Small steam vents in the top help prevent random bursting.

Q: Can I shortcut with store bought pie crust or puff pastry? A: Sure, it saves time. Pie crust gives a similar result, puff pastry will be flakier and lighter. If using store crust, handle less, and still chill before baking so it doesnt get greasy. You might need to reduce added sugar in the filling if the crust is sweeter.

Q: How do I get a nice glaze and decorate without it sliding off? A: Make your glaze thicker than you think by starting with 2 tbsp milk and adding more if needed, stir until smooth and pourable but not watery. Let the pop tarts cool 5 to 10 minutes so the glaze sets, then add sprinkles right away so they stick. If glaze runs, chill tarts briefly then re-glaze a second time for a neater finish.

Homemade Blueberry Pop Tarts Recipe Substitutions and Variations

All-purpose flour (2 1/2 cups): swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a 1-to-1 gluten free blend with xanthan gum (dough will be more fragile so chill well).
Cold unsalted butter (1 cup): use vegetable shortening same weight for extra flakiness but less butter flavor, or solid coconut oil same weight (chill the dough, it’ll add a touch of coconut).
Eggs (2 total, 1 in dough 1 for egg wash): for the dough use a flax egg (1 tbsp ground flaxseed + 3 tbsp water = 1 egg, let sit 5 min), for the egg wash use milk or cream or aquafaba (3 tbsp) to get browning and shine.
Cornstarch (2 tbsp): swap with tapioca starch 1:1 for the same glossy, clear set, or arrowroot powder 1:1 (works great but add near the end of cooking), or use 2 tbsp all-purpose flour if you dont have starch though the filling will be less glossy.

Pro Tips

– Keep everything cold, seriously. Cold butter and a cold bowl mean flaky layers, so work quickly, chill the dough until firm and chill the assembled pies before baking. If your hands warm the butter, pop the dough back in the fridge for 10 minutes, dont try to fix it by adding more flour.

– Make the filling thicker than you think you need and cool it completely. Cook frozen berries a bit longer to drive off extra liquid, and taste for balance of sugar and lemon while it cooks. A room temperature or warm filling will make the crust soggy, so be patient and let it chill.

– Stop soggy bottoms by giving the pastry a little protection: dust a tiny bit of cornstarch or fine breadcrumbs on the bottom crust before adding filling, or keep the filling portion small and centered so juices dont spread to the edges. Also seal edges well and make vents on top so steam can escape.

– Glaze and store smartly. Wait until the tarts are fully cool before glazing, and use a slightly thicker icing so it sets with a bit of shine instead of running off. To refresh later, reheat frozen or refrigerated pies in a 325 F oven for 8 to 10 minutes to crisp the pastry again, dont microwave.

Homemade Blueberry Pop Tarts Recipe

Recipe by Francis Mead

0.0 from 0 votes

I cracked the puzzle of a Blueberry Pop Tart Recipe that uses pantry staples and a clever shortcut to mimic the ones from my childhood.

Servings

servings

Calories

524

kcal

Equipment: 1. Large mixing bowl (for the dough)
2. Pastry cutter or clean hands to cut in the cold butter
3. Measuring cups and spoons, dont forget a kitchen scale if you have one
4. Rolling pin and extra flour for dusting the surface
5. Two baking sheets lined with parchment paper
6. Small saucepan and a wooden spoon or silicone spatula for the filling
7. Pastry brush for the egg wash
8. Paring knife and a fork for vents and crimping edges
9. Whisk, a small bowl for the glaze and a wire cooling rack

Ingredients

2 1/2 cups (312 g) all-purpose flour
2 tbsp granulated sugar
1 tsp fine salt
1 cup (2 sticks, 226 g) cold unsalted butter, cubed
2 large eggs one for dough one for egg wash
4 to 6 tbsp ice water
2 cups fresh or frozen blueberries (about 240 g)
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1/4 tsp kosher salt
1 tbsp unsalted butter (optional)
1 cup powdered sugar
2 to 3 tbsp milk or heavy cream
1/2 tsp vanilla extract
pinch of salt
sprinkles or sanding sugar for topping optional

Directions

Make the dough: in a big bowl whisk together 2 1/2 cups (312 g) all-purpose flour, 2 tbsp granulated sugar and 1 tsp fine salt; cut in 1 cup (226 g) cold unsalted butter (cubed) with a pastry cutter or your fingers until mixture looks like coarse crumbs with pea sized bits of butter still visible.
Add 1 large egg and 4 to 6 tbsp ice water a little at a time until the dough just comes together; don’t overwork it or it will get tough. Form into two flat disks, wrap in plastic and chill at least 1 hour (or up to 2 days).
Meanwhile make the blueberry filling: in a small saucepan combine 2 cups blueberries (fresh or frozen), 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice and 1/4 tsp kosher salt; cook over medium heat, stirring, until it boils and thickens about 4 to 6 minutes. Stir in 1 tbsp unsalted butter if using for shine, then let cool completely (important so the dough won’t get soggy).
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Lightly flour your work surface and roll each chilled disk to about 1/8 inch thick.
Cut rectangles about 3 x 4 inches (or whatever size you like), you should get roughly 12 to 16 rectangles total; place half the rectangles on the prepared baking sheets.
Spoon about 1 to 2 tbsp of the cooled blueberry filling onto the center of each bottom rectangle, leaving a 1/2 inch border around the edge; brush the border with a little of the egg wash (beat the remaining egg with a splash of water) to help seal.
Top with the remaining rectangles, press edges to seal and crimp with a fork; use a paring knife to cut 2 or 3 small vents in the top of each tart so steam can escape. Chill the assembled tarts 10 to 15 minutes in the fridge to keep butter cold.
Brush each tart with the egg wash (the rest of the beaten egg), sprinkle with sanding sugar or sprinkles if you want, then bake at 375°F for 20 to 25 minutes or until golden and puffed. Let cool on the sheet for 10 minutes then transfer to a rack to cool completely.
Make the glaze while they cool: whisk 1 cup powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp vanilla extract and a pinch of salt until pourable but not too thin. Adjust liquid to get the right consistency.
When tarts are fully cool, spoon or dip the tops in the glaze, let set a few minutes and add sprinkles if desired. Store in an airtight container for up to 3 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.