Why You’ll Love Homemade Blueberry Pop Tarts Recipe
These are a nostalgic treat that remind you of breakfast foods from childhood—but elevated with homemade pastry and fresh flavor.
They’re fun and portable: handheld blueberry pop tarts make a perfect grab-and-go breakfast or snack for lunch boxes.
They’re highly customizable: while blueberry jam is used here, you can easily switch to strawberry, raspberry, cherry, apricot or whatever jam you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
3 cups all-purpose flour (spooned and leveled or weighed)
1 cup cold salted butter, cubed
2 tablespoons shortening
8–10 tablespoons ice cold water
¾ teaspoon salt
For the Filling
1¼ cups blueberry jam (or your favorite jam flavor)
1 tablespoon corn starch
1 tablespoon water
For the Egg Wash
1 large egg
For the Icing
1⁄3 cup freeze dried blueberries
1½ cups powdered sugar
4–5 tablespoons heavy cream
2 tablespoons blueberry jam
Directions
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Make the Pie Dough: Combine the flour, salt, cubed cold butter, and shortening. Add ice cold water gradually just until a dough forms. Divide into two discs, wrap tightly, and chill for at least 2 hours or up to 48 hours.
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Make the Filling: Stir together the water and cornstarch until dissolved, then add it to the blueberry jam. Mix well and set aside.
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Assemble the Pop Tarts: Roll out one dough disc on a floured surface to about 12 inches across. Trim edges to form a rectangle, then cut into smaller rectangles (approx. 3 x 4.5 inches). Place half the rectangles on a parchment-lined baking sheet. Spoon 1–2 tablespoons of filling onto each. Brush the edges with egg wash. Top with another dough rectangle, seal the edges with a fork, prick the top for steam to escape, and brush the tops with egg wash.
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Bake: Preheat oven to 350°F (175°C). Bake for 19–23 minutes until golden and firm. Let cool on a wire rack. Repeat with the second dough disc.
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Frost: Pulse the freeze-dried blueberries into a powder. Mix with powdered sugar, heavy cream, and blueberry jam to form a glaze. Drizzle over cooled or warm pop tarts. Optionally, top with crushed freeze-dried blueberries.
Servings and timing
Makes: 12 pop tarts
Prep time: ~50 minutes
Cook time: ~22 minutes
Dough chilling time: ~15 minutes minimum
Total time: About 1 hour and 12 minutes
Variations
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Use any type of fruit jam—strawberry, cherry, apricot, peach—for the filling.
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Add colorful sprinkles or sanding sugar over the glaze.
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Use store-bought pie dough to save time, though homemade yields better flavor.
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Try mini versions by cutting the dough into smaller shapes or using cookie cutters.
Storage/Reheating
These are best enjoyed within the first two days, as the crust may soften over time.
Store in an airtight container at room temperature or refrigerate if your kitchen is warm.
To reheat, place in a 325–350°F oven for a few minutes to refresh the crust. Avoid microwaving if you want to keep them crisp.
FAQs
1. Can I halve or double this recipe?
Yes, the recipe can be easily halved or doubled depending on how many pop tarts you need.
2. Can I freeze homemade pop tarts?
Yes. Assemble the pop tarts (without egg wash), freeze on a baking sheet, then transfer to a container. Bake from frozen and apply egg wash just before baking.
3. Can I use a different filling than blueberry jam?
Absolutely. Any jam you like can be used—strawberry, raspberry, cherry, peach, etc.
4. Can I use store-bought pie crust instead of making my own dough?
Yes, for convenience, store-bought dough works—but homemade gives the best flavor and texture.
5. Why did my dough puff up too much while baking?
Over-handling the dough or using large chunks of butter can cause excessive puffing. Use well-chilled ingredients and handle the dough minimally.
6. How can I get a crispier crust?
Ensure your butter is cold, don’t overwork the dough, chill the shaped tarts before baking, and bake at the correct temperature.
7. Can I make these gluten-free or dairy-free?
This specific recipe hasn’t been tested with gluten- or dairy-free substitutes. Look for a dedicated gluten-free or dairy-free pop tart recipe for better results.
8. How many pop tarts does one dough batch make?
You’ll get about 12 pop tarts from one batch. You may get a few extras if you re-roll the dough scraps efficiently.
9. Can I frost the tarts while they’re still warm?
Yes, you can frost them warm or cooled. Frosting warm tarts will result in a more melty, glazed finish.
10. Do I need to refrigerate these after storing?
If your environment is warm or if you used cream in the icing, refrigerating is a safer option. Otherwise, room temperature storage for 1–2 days is fine.
Conclusion
Homemade blueberry pop tarts are a fun and flavorful upgrade to the boxed breakfast treat we all know. With their buttery crust, real jam filling, and vibrant blueberry glaze, these pastries are perfect for breakfast, brunch, or dessert. Make them once, and you’ll want to try them in every jam flavor imaginable.
