fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A batch of freshly frosted blueberry pop tarts, ready to eat.

Blueberry Pop Tarts

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 25 Minutes
  • Yield: 9 Servings 1x


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!


Units Scale

Pastry Crust*

  • 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
  • 1012 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

Blueberry Glaze

  • 1 cup powdered sugar
  • 1 teaspoon reserved blueberry pie filling
  • 12 teaspoons milk
  • Optional Garnish: Candy sprinkles



Make Pastry Crust*

  1. Add flour, sugar and salt to the bowl of a food processor. Pulse to combine – about 5 pulses.
  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. Add ice-cold water 1 tablespoon at a time, and pulse until the dough comes together into a ball.
  3. 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.

  1. 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. 
  2. 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. 
  3. 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

  1. 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.
  2. 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