Frosted blueberry pop tarts are a childhood favorite. Luscious blueberry pie filling is sealed between 2 thin layers of flaky pastry crust. Glazed with purple frosting, these homemade blueberry hand pies are irresistible.
WHY THIS RECIPE WORKS
- BAKERY-QUALITY TREATS: These delicious blueberry hand pies feature a homemade pie crust and luscious fruit filling made on stovetop. With icing and candy sprinkles, these pop tarts have a festive presentation.
- QUICK AND EASY: When you’re short on time, go halfway homemade. Use store-bought refrigerated pie crusts and a can of blueberry fruit filling. These breakfast treats are ready to enjoy in just 30 minutes.
- KID-FRIENDLY: Homemade hand pies are filled with nostalgia. Create special memories with the next generation. Make blueberry pop tarts together. Each pop tart will be sweetly unique – perfectly imperfect.
- CONVENIENT: There’s no need to heat these toaster pastries! Eat them cold from the fridge, or at room temperature. But to enjoy them warm, heat the hand pies on a baking tray in a toaster oven.
- SNACKABLE: Blueberry pop tarts are not just for breakfast! Pack them in lunch bags for dessert, or in backpacks for after-school snacking. Take them on early morning flights, road trips and picnics.
KITCHEN SMARTS: Frosted hand pies are a family favorite. Double the recipe and freeze half for later. That way you have just one baking project, one kitchen clean-up, and lots of tasty blueberry pop tarts for the days ahead.
Blueberry Pie Filling
Blueberry pop tarts feature a thick, luscious fruit filling. Make it from scratch with fresh fruit and a few basic pantry items. Below are the ingredients you’ll need. Use this easy 15-minute recipe: blueberry pie filling.
👉🏻 But if going halfway homemade, use a store-bought can of fruit filling.
- Blueberries: You can use fresh, frozen or canned.
- Granulated Sugar: This sweetens the mixture and offsets tartness.
- Cornstarch: To thicken the mixture for a beautiful texture.
- Lemon: For a touch of citrus, we use the zest and juice of 1 lemon.
- Pure Vanilla Extract: Enhances the flavor of the other ingredients.
Homemade Pastry Crust
Blueberry hand pies boast a golden flaky crust. It starts with a bakery-quality pastry dough that comes together in 5 minutes, then needs 30 minutes chill time in the fridge. Below are the ingredients you’ll need.
👉🏻 But if you prefer halfway homemade, use a box of 2 refrigerated pie crusts.
- All-Purpose Flour: This is the base of our pastry dough. Make sure to measure using the spoon-and-level method. Adding too much flour can result in a dry pie crust.
- Granulated Sugar: Adds just a hint of sweetness to the pop tart pastry.
- Kosher Salt: This basic seasoning enhances the flavor of the pie crust so it tastes super delicious.
- Butter: Adds a rich, delicious, buttery flavor to the pie crust. Make sure this ingredient is very cold when added to the flour.
- Vegetable Shortening: Keeps the pastry soft and flakey. It’s important that it’s very cold when used.
- Ice Cold Water: Helps bring the dough together.
- Large Egg: This ingredient is used to seal the pop tarts. It also helps blueberry pop tarts become golden blonde while baking.
- Powdered Sugar: This ingredient is the base of our blueberry glaze. If your sugar has big lumps, make sure to sift it before using.
- Blueberry Pie Filling: We reserve 1 teaspoon of the blueberry pie filling to make this purple glaze.
- Milk: It helps thin the glaze so it’s not too thick. Use either whole milk or 2%. If desired, you can also add a tiny splash of clear vanilla extract.
- Candy Sprinkles: An optional garnish. I prefer a purple sprinkle mix by Sprinklefetti or Sweet Tooth Fairy. But you can use your favorite type of purple sprinkles, or any jimmies you have on hand.
Make Homemade Pastry Crust
NOTE: If using a box of refrigerated pie dough (2 crusts), you can skip these steps for making the pastry dough from scratch. Make the fruit filling, then head down to the instructions for blueberry hand pie assembly.
- STEP 1: Add flour, sugar and salt to the bowl of a food processor. Pulse to combine – about 5 pulses.
- STEP 2: Next add the cold cubed butter and cold cubed shortening. Pulse to break them up into small pieces (about the size of peas) – about 10 to 15 pulses.
- STEP 3: Add in ice-cold water 1 tablespoon at a time, and pulse until the dough comes together into a ball.
- STEP 4: Turn the dough out onto a lightly-floured surface. Shape it into a disk and wrap it in plastic. Place the dough in the fridge to chill for 30 minutes. While the dough chills, make the blueberry pie filling (below).
Make Blueberry Pie Filling
NOTE: If using canned fruit filling, you can skip down to the section where we’re assembling the blueberry pop tarts. If making the fruit filling from scratch, use this quick and easy blueberry filling recipe.
Assemble Blueberry Pop Tarts
RECIPE PREP: Adjust oven rack to center position. Preheat oven to 400ºF. Line 2 rimmed baking trays with parchment paper. In a ramekin, whisk the egg with a splash of water to create an egg wash.
- STEP 1: Unwrap disk of chilled pastry dough. Place it on a lightly-floured board. Roll it out until it’s no more than 1/8″ thick. Cut out 3″x4″rectangles. Gather dough scraps together and re-roll as needed. There should be enough dough for 18 rectangles. Place 9 rectangles on the prepared baking trays, leaving space between each.
- STEP 2: Place 1 to 2 tablespoons blueberry pie filling onto the center of each rectangle. Brush the edges around the filling with egg wash.
- STEP 3: Arrange the remaining 9 rectangles of dough on top of the 9 filled pie crusts. Seal the blueberry pop tarts together by lightly pressing the edges of the dough together with your fingertips. Then crimp the edges of the crust with a fork.
- STEP 4: Brush the top of each pop tart with egg wash. Poke holes in the center with a fork. These vents will help release air that starts to build up during baking. Bake for 20 to 22 minutes, or until the blueberry hand pies are a beautiful golden blonde.
- STEP 5: Remove blueberry pop tarts from the oven and transfer to a wire rack. Let them cool completely before adding the glaze.
- STEP 6: Create the blueberry glaze. In a small bowl, whisk together the powdered sugar, reserved blueberry pie filling, and 1 teaspoon of milk.
- STEP 7: If you prefer a thinner glaze, add an additional teaspoon of milk or a tiny splash of clear vanilla extract.
- STEP 8: Drizzle the glaze over the hand pies and immediately top with sprinkles, if using. If the glaze sits out for too long it will set and the sprinkles won’t stick – so be sure to work quickly.
RECIPE FAQ & EXPERT TIPS
These are the most commonly-asked questions when making the BEST blueberry pop tarts, and the most helpful answers for recipe success.
No. This is not recommended. If the pastries are frosted while warm, the glaze will become thin and melty, and drip right off the sides. Things will get very messy.
Yes. Just like a slice of fruit pie, blueberry hand pies can be eaten cold, at room temperature, or warm.
Arrange pop tarts (lay them flat) on a small baking tray lined with parchment paper. Rewarm in a conventional oven or toaster oven at at 350ºF. Do not use a slotted toaster. It will create a big mess as the frosting melts, and the filling drips out of the sides.
Allow the glaze to set completely. Then transfer the homemade pop tarts to an airtight container. Store at cool room temperature (away from the sun) for up to 3 days, or refrigerate for up to 5 days.
Arrange pop tarts on a parchment paper-lined baking sheet. Place them in the freezer for 3 hours, or until fully frozen. Transfer frozen pop tarts to a freezer-safe container or a zip-top freezer bag. When stacking the pastries, use pieces of parchment paper between the layers.
MORE HOMEMADE POP TARTS
If you’re a lover of pop tarts, you’ll really enjoy these delicious homemade hand pies. These bakery-style toaster pastries will have your family reaching for seconds. Save your favorite recipes for later. Pin them to Pinterest.
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated these frosted hand pies the BEST homemade blueberry pop tarts. These breakfast treats received high scores for their buttery flaky crust and the lush blueberry filling. The purple icing and sprinkles on the pastries were like frosting on a cake. Beautiful and delicious!
If you agree these are the BEST blueberry hand pies, give them a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.Print
These frosted blueberry pop tarts are soft and flaky with a crisp buttery crust and a sweet blueberry filling. One bite of these yummy hand pies, and you’ll never want store-bought pop tarts again!
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) very cold butter, cubed
- 1/4 cup very cold vegetable shortening, cubed
- 10 – 12 tablespoons ice cold water
- 1 large egg, beaten with a splash of water
Blueberry Pie Filling*
- 2 cups blueberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 lemon, zested and juiced
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 teaspoon reserved blueberry pie filling
- 1 – 2 teaspoons milk
- Optional Garnish: Candy sprinkles
Make Pastry Crust*
- Add flour, sugar and salt to the bowl of a food processor. Pulse to combine – about 5 pulses.
- Next add the cold cubed butter and cold cubed shortening. Pulse to break them up into small pieces (about the size of peas) – about 10 to 15 pulses. Add ice-cold water 1 tablespoon at a time, and pulse until the dough comes together into a ball.
- Turn the dough out onto a lightly-floured surface. Shape it into a disk and wrap it in plastic. Place the dough in the fridge to chill for 30 minutes. While the dough chills, make the fruit filling.
Make Blueberry Pie Filling*
Use this easy 15-minute recipe for homemade blueberry pie filling.
Assemble Blueberry Pop Tarts
RECIPE PREP: Preheat oven to 400ºF. Line 2 rimmed baking trays with parchment paper or reusable silicone baking mats. In a ramekin, whisk egg with a splash of water to create an egg wash.
- Unwrap the chilled pastry dough. Place it on a lightly-floured board. Roll it out until it’s no more than 1/8″ thick. Cut out 3″x4″rectangles. Gather dough scraps together and re-roll. There should be enough dough for 18 rectangles. Place 9 rectangles on the prepared baking trays, with space between each.
- Place 1 to 2 tablespoons blueberry pie filling onto the center of each rectangle. Brush the edges around the filling with egg wash. Arrange the remaining 9 rectangles of dough on top of the 9 filled pie crusts. Seal the pastries by lightly pressing the edges of the dough together with your fingertips. Crimp the edges of the crust with a fork. Brush the top of each pop tart with egg wash. Poke holes (vents) in the center with a fork.
- Bake 20 to 22 minutes, or until blueberry hand pies are golden blonde. Remove pastries from the oven and transfer to a wire rack. Let pop tarts cool completely before adding the glaze.
Make Blueberry Glaze
- In a small bowl, whisk together powdered sugar, reserved blueberry pie filling, and 1 teaspoon of milk. If you prefer a thinner glaze, add an additional teaspoon of milk or a tiny splash of clear vanilla extract.
- Drizzle the glaze over the hand pies and immediately top with sprinkles, if using. If the glaze sits out for too long it will set and the sprinkles won’t stick – so be sure to work quickly.
*Halfway Homemade: Use 1 box (containing 2) refrigerated pie crusts, and 1 21-ounce can blueberry pie filling. I prefer Pillsbury pie crusts and Comstock fruit filling.
- Prep Time: 25 Minutes
- Chill Time: 30 Minutes
- Cook Time: 30 Minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Keywords: Blueberry Pop Tarts, Homemade Blueberry Pop Tarts, Blueberry Hand Pies, Blueberry Pop Tart Recipe
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