Flaky Blueberry Pop Tarts from Scratch
These homemade blueberry pop tarts have a buttery, flaky crust and a thick, jammy blueberry filling that tastes like real fruit. They come together in about an hour, with most of that time spent chilling and baking.
A quick vanilla glaze is the only finishing touch they need. Once you taste one still warm from the oven, the foil packet versions will feel like a distant memory.
What Makes These Pop Tarts So Good
The crust is the hero here. It’s a simple shortcrust made with cold butter cut into flour, so it bakes up into dozens of tender, papery layers. I keep the dough just sweet enough, letting the jam and glaze do the heavy lifting.
The blueberry filling tastes intense without being cloying, because you start with a high-quality jam and brighten it with a little lemon zest. They stay flaky for days in a sealed container, but honestly, they rarely last that long.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1 tbsp granulated sugar: just a touch for the dough
- ½ tsp salt: fine sea salt or table salt
- 1 cup cold unsalted butter: cut into small cubes, keep it fridge-cold
- ¼ cup ice water: plus a splash more if needed
- ¾ cup blueberry jam: choose one with a high fruit content
- 1 tbsp cornstarch: thickens the jam so it stays put
- 1 tsp lemon zest: fresh, for brightness
- 1 large egg: beaten with 1 tbsp water for egg wash
- ½ cup powdered sugar: for the glaze
- 1 to 2 tbsp milk: any dairy or non-dairy milk
- ¼ tsp vanilla extract: rounds out the glaze
Variations / Substitutions
- Different jam: raspberry, strawberry, or blackberry all work beautifully
- Store-bought pie dough: use the rolled sheets from the refrigerated aisle to cut your prep time in half
- Dairy-free: swap in a solid plant-based butter and use a non-dairy milk for the glaze
- Lemon glaze: replace the milk with fresh lemon juice and a pinch of lemon zest for a tangy twist
If you’re a fan of this style, you might also like Strawberry Pop Tarts.
How to Make Flaky Blueberry Pop Tarts
Step 1: Make the Pastry Dough
Place the 2 cups flour, 1 tbsp sugar, and ½ tsp salt in a food processor and pulse a few times to combine. Add the 1 cup cold cubed butter and pulse until the mixture looks like coarse meal with some pea-sized butter pieces still visible.
Drizzle in the ¼ cup ice water through the feed tube while pulsing, just until the dough begins to clump together when you squeeze a handful. Turn it out onto a piece of plastic wrap, press it into a flat disc, wrap tightly, and chill for at least 30 minutes. The dough needs to be cold to roll out easily.
Step 2: Roll and Cut the Dough
Lightly flour your work surface and roll the chilled dough to about ⅛ inch thick. Use a sharp knife or a pizza cutter to trim the edges, then cut the dough into 3×4-inch rectangles. You will need 8 bottoms and 8 tops, so re-roll the scraps as needed to get 16 total.
Transfer the rectangles to a parchment-lined baking sheet as you go. If the dough starts to feel soft or sticky, slide the sheet into the fridge for 5 minutes before you fill them. That quick chill makes sealing them much easier.
Step 3: Fill and Seal the Tarts
In a small bowl, stir together the ¾ cup blueberry jam, 1 tbsp cornstarch, and 1 tsp lemon zest. Beat the egg with 1 tbsp water for the egg wash. Brush the wash over 8 of the dough rectangles, then spoon about 1 generous tablespoon of the jam mixture into the center of each, leaving a clear border around the edges.
Place a plain dough rectangle on top of each filled one and use a fork to crimp the edges all the way around, sealing them shut. Brush the tops with more egg wash and poke 3 or 4 holes in the top of each tart with the fork tines to let steam escape. Keep the filling away from the edges or the tarts may burst open in the oven.
Step 4: Bake the Pop Tarts
Preheat your oven to 375°F (190°C) with a rack in the middle. Slide the baking sheet with the assembled pop tarts into the oven and bake for 20 to 25 minutes, until the pastry is puffed and deeply golden on top.
A little jam might bubble out of the steam vents, which is totally fine. Let the pop tarts cool completely on the baking sheet set over a wire rack before you add the glaze, or the glaze will melt right off.
Step 5: Glaze and Serve
Whisk the ½ cup powdered sugar, 1 tbsp milk, and ¼ tsp vanilla in a small bowl until smooth. The glaze should be thick enough to hold its shape when you drizzle it, so add another teaspoon of milk only if it seems too stiff.
Spoon the glaze over the cooled pop tarts in a zigzag pattern and let it set for about 10 minutes. Once it firms up, the tarts are ready to eat, and the contrast between the crisp pastry and the sweet glaze is exactly what you want in a pop tart.
Tips for the Flakiest Pop Tarts
- If you don’t have a food processor, cut the butter into the flour by hand with a pastry cutter or two knives. Work quickly and touch the dough as little as possible so the butter stays cold.
- Freeze fully baked and cooled (but unglazed) pop tarts on a tray, then transfer them to a zip-top bag. Reheat straight from frozen in a toaster oven for a quick weekday treat.
- Use a ruler to cut the dough if you want perfectly even rectangles. Freehand cuts with a knife or pizza cutter have a charming, rustic look too.
How to Keep Pop Tarts Fresh
Keep leftover pop tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat them in a 300°F oven for 5 minutes to crisp the pastry back up. To freeze, place fully baked and cooled (but unglazed) pop tarts on a baking sheet and freeze until solid, then store in a zip-top bag for up to 3 months. Glaze them after reheating.
Frequently Asked Questions
Can I use store-bought pie dough?
Yes, it works well and cuts the active prep time to about 10 minutes. Just unroll the sheets, cut, and proceed with the filling.
Why did my pop tarts burst open in the oven?
Filling usually leaks because the tarts were overfilled or the edges weren’t sealed tightly enough. Next time use a little less jam and press the fork tines firmly all the way around the perimeter.
Can I make these with fresh blueberries?
You can, but fresh blueberries need to be cooked down with a little sugar and cornstarch first. Simmer them until they thicken to a jammy consistency, then cool completely before filling.
Do I have to glaze them?
Not at all. The tarts are delicious plain, or you can dust them with powdered sugar right before serving for a simpler finish.
Flaky Blueberry Pop Tarts Recipe
Ingredients
Method
- Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized pieces remain. Drizzle in ice water while pulsing until dough clumps. Press into a disc, wrap, and chill at least 30 minutes.
- Roll dough on a floured surface to ⅛ inch thick. Cut into 16 3×4-inch rectangles, re-rolling scraps.
- Mix jam, cornstarch, and lemon zest. Brush egg wash on 8 rectangles, spoon 1 tbsp filling in the center of each, top with remaining rectangles, crimp edges with a fork, brush tops with egg wash, and poke 3 to 4 steam holes.
- Preheat oven to 375°F (190°C). Bake on a parchment-lined sheet for 20 to 25 minutes until golden. Cool completely.
- Whisk powdered sugar, 1 tbsp milk, and vanilla until smooth. Drizzle over cooled tarts and let set about 10 minutes.
