Go Back

Homemade Blueberry Pop Tarts

These pop tarts are made with a flaky, all-butter pie dough and filled with a simple, sweet-tart blueberry jam. The key to a flaky crust is keeping the butter cold and working the dough as little as possible; you want to see little pockets of butter, as that's what creates the layers in the oven. A simple blueberry glaze finishes them off.
Prep Time30 minutes
Cook Time25 minutes
Chill + Cool Time2 hours 30 minutes
Total Time3 hours 25 minutes
Print Pin

Ingredients

For the Pastry Dough

  • 2 1/2 cups all-purpose flour
  • 1 tsp powdered sugar
  • 1 tsp kosher salt
  • 1 cup cold unsalted butter 2 sticks, cut into 1/2-inch cubes
  • 1/2 cup ice water

For the Blueberry Filling

  • 1 1/2 cups blueberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tbsp plus 1 tsp lemon juice

For the Icing

  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract

For the Egg Wash

  • 1 large egg lightly beaten

Instructions

  • Combine blueberries, sugar, and lemon juice in saucepan. Cook over medium heat until thickened, 5-10 minutes.
  • Strain mixture, reserve 1 tablespoon for icing. Let cool completely.
  • Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly. Add ice water until dough forms.
  • Divide dough, wrap, refrigerate 2 hours.
  • Preheat oven to 350°F.
  • Roll one dough disc into 9x12 inch rectangle. Cut into nine 4x3 inch rectangles. Chill. Repeat with second disc.
  • Brush edges with egg wash. Add 1 teaspoon filling to center of each bottom rectangle.
  • Top with second rectangle. Crimp edges with fork.
  • Brush tops with egg wash. Poke holes with fork.
  • Bake 25-27 minutes until golden.
  • Mix powdered sugar, reserved filling, cream, and vanilla for icing.
  • Ice cooled pop tarts.

Notes

Keep dough cold while working. Ensure filling is completely cool before assembling.
Like this recipe? Rate & comment below!