There is such a special feeling about eating something that is filled with childhood nostalgia but knowing it was made with good ingredients in the comfort of your own home. These homemade blueberry poptarts are a sweet blueberry filling tucked between two layers of flaky crust. The sweet vanilla icing is what puts them over the top. They are delicious and so easy to make. They also freeze well and can be popped into the oven to thaw whenever the need for homemade blueberry pop tarts arises.
Poptart or toaster strudel?
We call these poptarts. But because of how flakey the pie dough recipe I use is, they turn out almost more like a toaster strudel or little blueberry hand pies. If you want the flat dough of a more traditional poptart, use pie dough that is premade form the grocery store. Or use this recipe but mix the butter until it is like the texture of course sand before adding the water. This will give it a mealy texture instead of a flaky one. Personally, I really enjoy the fluffiness that you get from flaky pie crust and will call them poptarts anyway, just because we can.
We have been making our own poptarts for years and experimenting with different fillings to figure out what our favorite flavors are. We also really like strawberry poptarts and I make them into heart shapes around Valentine’s Day or birthdays.
Tools
Whisk
Pastry brush
Rolling pin
Pizza cutter
Bench scraper – This is one of my favorite, and most used kitchen tools!
Fork
Measuring spoons
Sheet tray
Parchment paper
Ingredients
This recipe uses such simple ingredients. Even if the flaky pie dough and the blueberry jam are homemade, there are still such basic ingredients in each of those!
Egg: This is for making an egg wash. The purpose of an egg wash is to act as a glue to help bind the pieces of dough together. It also makes the tops a beautiful golden brown.
Flour: I like to have a half cup or so of flour on hand. That way whenever I need to dust the countertop to keep the dough from sticking, I am not stopping to wash my hands and dig around in the bag of flour.
Pie dough: This recipe uses a double crust batch of dough. If you are buying premade dough, Make sure you enough for two single crusts or one double crust. I like to use this recipe for sourdough pie dough.
Blueberry jam: Of course I like to use homemade blueberry jam whenever possible. However, you can storebought and it will work beautifully. Experiment and use other flavors of jam too!
Icing
Powdered sugar: This is the main component of the icing. It yields a very smooth texture.
Milk: I prefer the flavor of icing that is made with milk instead of just water.
Vanilla: The little bit of extra flavor the
Additional ingredients and substitutions
Jelly: Personally, I do not recommend using jelly. Jelly is made with fruit juice and does not have chunks. It is much more likely that the jelly will leak out of the pie dough and just make a huge mess.
Puff pastry: This will make a very different baked good. Puff pastry rises so much more than pie dough in the oven, and it would seem a lot less like a poptart. Still delicious but starting to lose the plot a bit.
Let’s make homemade blueberry poptarts!
Preheat the oven to 400 degrees.
In a small bowl beat together one egg and a tablespoon of water to create egg wash. Set aside.
Assembly
Roll half of the dough out onto a lightly floured surface. Have a measuring cup of extra flour nearby to keep the dough from sticking to the counter. Leaving one half of the pie dough in the fridge while rolling out the first half makes sure that it does not get too soft which will make it difficult to work with.
Cut out rectangles that are 3 inches by 4 inches. Set aside any scraps.
Take half of the rectangles and brush them lightly with egg wash.
Place a tablespoon of jam into the center of each rectangle that has been egg washed.
Take a piece of dough from the remaining rectangles and gently place it over the jam. Be careful to not press the middle so the jam does not ooze out.
Press the edges of the dough down by hand to seal the edges together.
Go over the edges again with the tines of a fork. Dip the fork in all purpose flour if it starts sticking to the dough.
Repeat this process with the other half of the dough. Then combine all the dough scraps together and roll those out into poptarts as well.
Baking
Place all the assembled poptarts onto a sheet tray lined with a piece of parchment paper. I like to leave at least an inch of space between each poptart.
Brush egg wash over the tops of each poptart.
Bake for 10 minutes, rotate the baking sheet, and bake for another 10-12 minutes or until the poptarts are golden brown.
Icing
Allow them to cool completely before icing. A wire rack may be used for even cooling if desired.
While the poptarts are baking or cooling, make the icing. Whisk the powdered sugar, milk, and vanilla together in a bowl until smooth.
To ice the cooled poptarts scoop 2-3 teaspoons of icing onto the top of each poptart. Gently spread it leaving some space between the glaze and the edge of the baked dough.
Top with sprinkles or crushed freeze-dried blueberries if desired. This must be done while the icing is still wet so the toppings stick.
Enjoy!
Storing
Store any leftover poptarts covered, or in an airtight container at room temperature for up to 5 days.
Freezing
I made a huge batch of these when I was pregnant with my daughter, so my husband had an easy treat for him and our son. To do so, prepare and bake these as above. Then once they are fully cooled, wrap them individually in plastic wrap and place them into a freezer bag. Store them in the freezer for up to six months.
When you are ready to enjoy your homemade blueberry poptarts, pull them from the freezer and allow them to come to room temperature. They can also be placed frozen in the oven or toaster oven at 225 degrees for 10 minutes or so. Check on them every few minutes.
One other way they can be thawed is to take them straight from the freezer and place them into the oven under the broiler setting. We liked to do this and just flip them over to keep them from burning. This prevented them from getting soggy and ensured the crust was nice and crispy.
Ice them once cooled and enjoy your very own homemade blueberry poptarts!
Tips for success
Even cuts: Because there is a top and bottom piece, you want the two pieces to be as identical as possible. That way there are no gaps where the jam can leak out and there is not an excess of dough around the boarder.
Stretch the dough: To accommodate the jam, lightly stretch the top piece so it can make it over the mound of jam while still meeting all the edges of the bottom piece.
Don’t flood with egg: If there is too much egg wash applied to the dough, it can make it harder for the pieces of dough to stick together. You want a thin layer that will dry relatively quickly once they are pressed together.
Seal really well: It is so defeating to spend time making beautiful poptarts, then having empty shells of dough when you pull them out of the oven because all the jam escaped. Thats why I recommend double sealing them. First with fingers, then with the back of a fork to ensure there is no way for the jam to leak out.
Fully cool: If these are going to be enjoyed warm, there is nothing wrong with drizzling some icing over them when they are fresh out of the oven. However, if these are going to be saved for later, then allowing them to fully cool before icing is the way to go. This ensures that the poptarts will not soak up the glaze and leave a sad sticky layer on top.
Thank you
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making homemade blueberry pop-tarts. Thank you!
Blueberry Poptarts
These poptarts are such a wonderful treat. We will serve them for dessert or sometimes for a special breakfast. They are made with just a few simple ingredients and are fast and easy to put together.
Ingredients
Poptarts
- 1 batch pie dough (2 crusts)
- 1 cup Blueberry jam
- 1 Egg
- Flour for dusting
Vanilla Icing
- 2 cup Powdered sugar
- 3 Tbsp. Milk
- 1 tsp. Vanilla
Instructions
- Preheat the oven to 400 degrees.
- Roll half of the dough out on a lightly floured surface. Have extra flour nearby to keep the dough from sticking to the counter.
- Cut out rectangles that are 3 inches by 4 inches. Set aside any scraps.
- Take half of the rectangles and brush them lightly with egg wash.
- Place a tablespoon of jam into the center of each egg washed rectangle.
- Take a piece of dough and gently place it over the jam. Be careful to not press the middle so the jam does not ooze out.
- Press the edges of the dough down to seal the edges together by hand.
- Go over the edges with a fork. Dip the fork in flour if it starts sticking to the dough.
- Place all the assembled poptarts onto a parchment lined sheet tray.
- Brush the tops of the poptarts with egg wash.
- Bake for 10 minutes, rotate the pan, and bake for another 10-12 minutes or until the poptarts are golden brown.
- Allow them to cool completely before icing. A wire rack may be used for even cooling.
- While the poptarts are baking and cooling, make the icing. Whisk powdered sugar, milk, and vanilla together in a bowl until smooth.
- To ice the cooled poptarts, scoop 2-3 tsp of glaze onto the center of the poptart and gently spread it. Leave some space between the glaze and the edge of the dough.
- Top with sprinkles if desired.
- Store any leftover poptarts covered at room temperature for up to 5 days.
- Enjoy!
This recipe for homemade blueberry poptarts contains affiliate links. To learn more about how we use them, click here.
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