Homemade Blueberry Pop Tarts

Homemade Blueberry Pop Tarts
Homemade Blueberry Pop Tarts

Who doesn’t love a good ole Pop Tart every now and then?  Well, make them from scratch, and you’ll find an even greater appreciate for these awesome sweet treats.   Making the dough is easy, and going with our favorite filling, blueberries, topped off with a little sweet glaze…mmm mmm mmm.  These aren’t just for the kiddos!  Yum to the max!  Loon Approved!

Homemade Blueberry Pop Tarts

Homemade Blueberry Pop Tarts

Course: Dessert
Cuisine: Dessert
Keyword: Blueberries
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Kris Longwell
Don't you just love Pop Tarts? Haven't had one in a while? Well, try these Homemade Blueberry Pop Tarts, and you'll never look at the boxed variety the same again. Be sure to whip up a batch of homemade pie dough and they're super easy, and incredibly tasty.


  • 2 cups blueberries
  • 1/4 cup sugar plus 1 tbsp
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch
  • Double recipe for pie dough
  • Flour for dusting
  • 1 large egg
  • 1 cup confectioners' sugar


  1. In a saucepan, combine 1 & 1/2 cups of the blueberries, 1/4 cup of the sugar and lemon juice over medium heat and cook, stirring often, until the berries begin to release their juices. About 5 minutes.
  2. Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoon water.
  3. Add the cornstarch slurry to the blueberry mixture and cook until the juices come to a boil and thicken.
  4. Remove from the heat and stir in the remaining 1/2 cup berries.
  5. Pour the berry mixture into a medium bowl and allow to cool some.
  6. Pre-heat the oven to 375 F.
  7. Place the dough on a floured surface and divide in half.
  8. One at a time, roll out a dough-half into rectangles, about 12 by 10 inches, and about 1/8" thick each.
  9. Trim the edges evenly (I use a pizza cutter to do this).
  10. Using a paring knife, or a pizza cutter, cut each pastry sheet into 3 rectangles, measuring 10 by 4 inches.
  11. Place about 3 tablespoon of the blueberry filling on one half of a rectangle, leaving a 1/2-inch border uncovered.
  12. For each pie, fold the dough in half, vertically so the edges meet, then crimp on all sides with a fork.
  13. Transfer pies to an un-greased baking sheet.
  14. In a bowl, beat the egg with 1 teaspoon water to make an egg wash.
  15. Lightly brush the pies with the egg wash, then cut an 'X' in the top of each pie, and sprinkle with the remaining 1 tablespoon sugar.
  16. Bake the pies until golden, about 25 minutes (rotate the baking sheet halfway through)
  17. Let the pies cool on the pan on a wire rack.
  18. Meanwhile, mix 1 cup confectioners' sugar into a bowl, and whisk in 2 tablespoons of water. The mixture should have the consistency of heavy cream.
  19. Brush the icing over the cooled pies. Let rest a couple minutes.


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