I feel like my page is quickly becoming a brunch and breakfast page. I love a sweet treat with my coffee in the morning, and when I was thinking of a nice spring and summer recipe I couldn’t help but share these. I use this filling to make this Blueberry Pie. It’s so easy and using store-bought pie dough makes it even easier. See the recipe tips below to ensure they come out perfect!
Recipe tips:
Pie dough: I use store bought because it’s quick, easy and delicious. If you want to use homemade go for it! I make the jam first, but put the pie dough on the counter the warm up a bit. You don’t want it too soft, but warm enough to be able to roll it out.
Shaping the pop tarts: I gently roll the dough out to create a 9 inch square. Cut into 3 even 3 inch rectangular strips. Egg wash the edges, scoop in the filling into the center and fold the longer side over the top of the jam size. Gently press down the edges to seal and ensure the filling won’t leak out.
Blueberry jam: This will be made on the stove over medium heat. It sounds like it would be tough but making jam is soooo easy! Combine all of the ingredients, whisk occasionally and once the blueberries pop, the mixture comes to a low boil and thickens wha-la, the BEST homemade jam. There might be a little extra, and this can be stored in the refrigerator in a closed container for 5 days. Spread it on toast, put it on waffles, eat it by the spoonful, whatever you’d like!
Icing: I use whole milk or heavy cream in the icing. You want it thin enough to pour and spread but thick enough that it will set and not run all over the edges. Feel free to add a different extract than vanilla, like lemon or blueberry to add a different level of flavor!
These pop tarts are so easy to make but the homemade blueberry jam really takes them to the next level. If you end up trying the recipe please leave a rating and comment below! To find other brunch and breakfast recipes click here!
Blueberry 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!
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