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Homemade Blueberry Pop Tarts

Delicious homemade blueberry pop tarts with a flaky crust, fresh blueberry filling, and a sweet glaze that brings comfort memories to life.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups All Purpose Flour For the dough
  • 1/2 cup Unsalted Butter Cold and cut into small pieces
  • 1/4 cup Granulated Sugar For sweetness
  • 1/2 teaspoon Salt To enhance flavor
  • 1/4 cup Ice Water As needed to form dough
  • 1 Egg Egg (for egg wash) For brushing on top before baking
Filling Ingredients
  • 2 cups Fresh Blueberries Use fresh for best flavor
  • 1 tablespoon Granulated Sugar To sweeten the filling
  • 1 teaspoon Vanilla Extract For flavor enhancement
Glaze Ingredients
  • 1 cup Powdered Sugar For the glaze
  • 2 tablespoons Milk or Water To mix with powdered sugar for glazing

Method
 

Preparation of Dough
  1. Whisk together flour, sugar, and salt in a large bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough forms, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling
  1. In another bowl, combine fresh blueberries with sugar and vanilla extract.
  2. Gently mash some blueberries while leaving others whole.
Rolling Out Dough
  1. Divide chilled dough into two sections.
  2. Roll one section to about 1/8 inch thick and cut rectangles about 3 by 4 inches.
Assembling Pop Tarts
  1. Place half rectangles on a parchment lined baking sheet.
  2. Spoon blueberry filling onto each and top with another rectangle, sealing edges.
Baking and Glazing
  1. Preheat oven to 375°F (190°C).
  2. Brush each pop tart with egg wash, cut slits on top for steam, and bake for 20-25 minutes until golden brown.
  3. Mix powdered sugar with milk or water for glazing while they cool.
  4. Enjoy warm or allow to cool before icing.

Notes

Keep everything cold for the flakiest crust and avoid overworking the dough. Use a fork to firmly seal the edges.