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