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A small white plate holding 2 homemade blueberry pop tarts, one that is split open on top, sitting next to a glass of milk.

Homemade Blueberry Pop Tarts

Course: Dessert
Cuisine: Dessert
Keyword: Homemade Fruit Pies recipe, How to make homemade Pop-Tarts
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 426kcal
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.
Print Recipe


  • Double recipe pie dough
  • 2 cups blueberries
  • ¼ cup sugar plus 1 tbsp
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • all-purpose flour for dusting work surface
  • 1 large egg
  • 1 cup confectioners' sugar



  • Prepare the two pie doughs, form into two discs, wrap with plastic wrap, and keep in the refrigerator for up to 3 days.


  • Heat a medium-sized saucepan over medium heat and add 1½ cups of the blueberries, sugar (¼ cup), and lemon juice (1 tbsp). Stir with a wooden spoon until berries begin to release their juices and break down, about 5 minutes.
  • Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons water. Add the cornstarch slurry to the saucepan and stir until thickened, a couple of minutes longer. Remove from heat and stir in the remaining ¼ cup of blueberries. Transfer to a bowl and set aside.
  • Preheat the oven to 375°F.
  • Working with one disc of dough at a time, transfer to a liberally floured work surface. Use the palm of your hand to begin flattening the dough. Use a floured rolling pin to gently roll the dough to a rough 10"x12" shape. Use a cookie cutter, or sharp knife, to cut the edges off each side of the dough to make a clean 10"x12" rectangle.
  • Using your pizza cutter, or knife, divide the dough into 3 rectangles, each 4"x 10."
  • Place about 2 to 3 tablespoons of the blueberry filling on one half of a rectangle, leaving a ½-inch border on each side. Brush a little water along the edges of each pie, and then use your fingers to carefully fold the side of the dough without the filling over the side with the filling.
  • Brush each pie with the egg wash. Then, use a small knife to cut a couple of slits on the top of each pie creating an "X." Sprinkle with a little sugar over the top of each pop tart and then transfer them carefully with a spatula to a baking sheet.
  • Bake the pies until golden, about 25 minutes (rotate the baking sheet halfway through).
  • Let the pies cool on the pan on a wire rack.
  • Meanwhile, mix 1¼ cup confectioners' sugar into a bowl with 2 tablespoons of water. The mixture should have the consistency of heavy cream.
  • Brush the icing over the cooled pies. Serve warm or at room temperature.



Store-bought pie dough can be used, but we strongly making the Perfect Pie Crust from scratch.  The pie dough can be made several days in advance and kept wrapped in plastic wrap in the fridge, or frozen for up to 1 month.
Frozen blueberries can be substituted for fresh, in a pinch. 
Make sure to flour your work surface liberally before forming the pies.  When working with the first disc of dough, leave the other in the fridge.  If your kitchen is warm, and if you handle the dough too much, the butter will soften and will want to stick to your work surface.  If this is happening, go ahead and lift the rectangles of the dough up and sprinkle a little more flour beneath them.
Don't worry if the pies become a little misshapen when transferring to the baking sheet.  Fix them with your hands as best you can and re-crimp with your fork.  These are homemade and shouldn't look perfectly square, anyway!
It is completely normal for some of the blueberry juice to bubble out of the pies when cooking.  
The cooked pop tarts will keep in an air-tight container in the fridge for up to 10 days and they will freeze for up to 1 month.  But, they are best served fresh!


Calories: 426kcal | Carbohydrates: 36g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 49mg | Fiber: 1g | Sugar: 33g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg