Blueberry Pop Tarts
These Blueberry Pop Tarts are nostalgic and delicious! Flaky pastry filled with sweet blueberry preserves and topped with a luscious icing drizzle.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry Brush
- Small Bowl
- Knife or pizza cutter
Ingredients
- 1 package 29-inch refrigerated pie crusts 425 grams
- ½ cup Blueberry preserves 170 grams
- 2 teaspoons Cornstarch 6 grams
- 1 Large egg 50 grams
- ½ cup Powdered sugar 57 grams
- ⅓ cup Blueberry preserves 85 grams, for icing
- 1 tablespoon Milk 14 grams
- ½ teaspoon Pure vanilla extract 2 grams
Instructions
- In a small bowl, combine the blueberry preserves and cornstarch. Stir until well combined and set aside.
- Unroll the refrigerated pie crusts on a lightly floured surface. Roll out gently if you prefer thinner crusts, about 1/8-inch thickness.
- Cut the rolled-out pie crust into rectangles approximately 3x4 inches. You should have about 8 rectangles.
- Lay half the rectangles on a parchment-lined baking sheet. Spoon about 1 tablespoon of the blueberry filling onto the center of each, leaving a border.
- Place remaining rectangles on top as lids and press edges with a fork to seal them tightly.
- Cut a few small slits in the top of each pastry to allow steam to escape during baking.
- Beat the large egg with a splash of water or milk. Brush the egg wash over the tops of the Pop Tarts.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- While the Pop Tarts cool, prepare icing by mixing powdered sugar, blueberry preserves, milk, and vanilla extract. Adjust consistency as needed.
- Drizzle the icing over the cooled Pop Tarts. Let set for a few minutes before serving.
Notes
- Seal edges well and avoid overfilling to prevent bursting during baking.
- Use whole wheat pie crusts or add fresh blueberries for healthier variations.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to a month.