Homemade Blueberry Pop Tarts
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Additional Time
15 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
426 kcal
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Course
Dessert
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Cuisine
International
Homemade Blueberry Pop Tarts
Description
This recipe starts with double pie dough discs that can be made ahead and chilled. The blueberry filling is prepared by gently cooking most of the blueberries with sugar and lemon juice to release juices and soften. Cornstarch is added to thicken the mixture before folding in remaining blueberries for texture. The dough is rolled out and cut into rectangles, then filled with the blueberry mixture before sealing and baking at 375°F.
The finished pop tarts have a balance of sweet and tangy berry flavor within a flaky crust that browns lightly around the edges. Any natural bubbling juices that escape during baking add to the rustic homemade look. They can be enjoyed fresh, kept refrigerated for up to 10 days, or frozen for up to one month.
Using homemade pie dough improves texture, but store-bought dough can be a convenient substitute. Generous flouring of the work surface and minimal handling keeps the dough from sticking. Imperfect shapes are normal and can be adjusted by hand before baking.
Ingredients
- Double recipe pie dough
- 2 cups blueberries
- ¼ cup sugar plus 1 tbsp
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- all-purpose flour for dusting work surface
- 1 large egg
- 1 cup confectioners' sugar
Instructions
MAKE AHEAD
- Prepare the two pie doughs, form into two discs, wrap with plastic wrap, and keep in the refrigerator for up to 3 days.
PREPARE THE BLUEBERRY POP TARTS
- 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.
Notes
- Pie dough can be made up to 3 days ahead and kept refrigerated or frozen for up to 1 month.
- Frozen blueberries may be used instead of fresh if necessary.
- Flour the work surface liberally to prevent dough from sticking when rolling out and shaping.
- Natural juice bubbling during baking is normal and adds rustic character to the pop tarts.
- Store baked pop tarts in an airtight container in the fridge for up to 10 days or freeze for up to 1 month, though best when fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 13mg | 1% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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