Blueberry Pop Tarts
Servings: 6 pop tarts
Ingredients
For the pop tarts
- 2 refrigerated pie crusts 1 package with 2 inside
- 1 egg
- 3 cups blueberries
- 2 tbsp water
- ⅓ cup granulated sugar
- zest of 1 small lemon
- 1 tbsp lemon juice
- 2 tbsp corn starch
For the icing:
- 1 cup powdered sugar
- 2-4 tbsp milk
- ½ tsp vanilla extract
Instructions
For the blueberry jam:
- Add 2 cups of blueberries, water, granulated sugar, lemon juice, lemon zest and corn starch to a small pot. Cook over medium heat until the blueberries pop and the mixture comes to light boil and thickens, about 5 minutes. Stir occasionally. Once it's a thick jam like consistency, remove from the stove and pour over remaining blueberries. Set aside.
For the pop tarts:
- Preheat oven to 400º and line a baking sheet with parchment paper. In a small bowl, whisk the egg to create the egg wash.
- Gently roll out two refrigerated pie crusts. Cut off the edges to form two squares, about 9 inches each. Then cut each square into 3 equal strips, about 3 inches wide.
- Brush the egg wash around the edges and scoop about 2 tablespoons of filling into the center. Then fold the strip over the jam and press down the edges to remove any air and seal. Use a fork to press down the edges and crimp. Space about 2 inches apart on prepared baking sheet, brush the tops with remaining egg wash and bake until golden, about 15-16 minutes.
For the icing:
- Once the pop tarts have cooled for at least ten minutes you can decorate! Whisk powdered sugar, vanilla and milk or cream until it reaches desired consistency. I like spreadable but not too thin. Spread icing on top. Add additional blueberries for garnish. Enjoy!
Notes
Storage: You can store the pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. You can reheat in the microwave or bake in a 350°F oven for 10 minutes.