Homemade Wild Blueberry Pop Tarts: A Delightful and Healthy Twist on a Classic Treat

There’s nothing quite like the comforting taste of a fresh, warm pastry, and these homemade wild blueberry pop tarts offer a vibrant, natural alternative to store-bought versions. Crafted with a delicate, flaky pie dough and generously filled with a thick, juicy berry mixture, these hand pies are truly special. Each one is carefully shaped, sealed, and baked to a perfect golden crisp, then optionally finished with a sweet, simple icing. The beauty of this recipe lies in its use of real, natural ingredients; you can choose fresh or frozen wild blueberries, ensuring every bite is bursting with authentic flavor and beautiful color, free from artificial dyes or preservatives. Forget the days of settling for less – homemade is always best, and these blueberry pop tarts prove it!

For many of us, pop tarts were a staple of childhood mornings, a sweet and convenient treat that brought a burst of joy. From classic flavors like maple brown sugar and chocolate fudge to beloved berry varieties, these handheld fruit pastries have always been irresistibly delicious. However, as delightful as they may be, commercially produced pop tarts are often laden with excessive sugar, unhealthy fats, and a long list of artificial ingredients and preservatives. This is where our homemade wild blueberry pop tarts recipe shines! It empowers you to recreate that nostalgic flavor and comforting experience right in your own kitchen, using wholesome ingredients you can trust. Say goodbye to mysterious additives and hello to a genuinely fabulous taste that your whole family will adore.

Why You’ll Adore These Homemade Blueberry Pop Tarts

Last summer, these delightful hand pies became an absolute sensation in our home, particularly with the grandkids who loved helping out in the kitchen (especially with the air fryer!). It’s not just a recipe; it’s an experience that brings smiles and delicious memories. Here’s why we believe you’ll fall in love with them too:

• Effortless Preparation and Quick Baking: Our recipe is designed for ease. By utilizing pre-made refrigerated pie dough, the prep work is incredibly straightforward, saving you valuable time. Plus, we provide clear instructions for baking them in either a traditional oven or a convenient air fryer, making the process even faster and cleaning up a breeze. Minimal fuss, maximum flavor!
• Virtually Mess-Free Enjoyment: The beauty of a hand pie lies in its enclosed design. The sweet, juicy blueberry filling is neatly tucked inside a flaky pastry crust, making these a truly kid-friendly dessert. No sticky fingers, no berry stains on clothes – just pure, delicious enjoyment. This makes them perfect for little hands and stress-free snacking!
• The Ultimate Treat for Any Occasion: These homemade pop tarts are incredibly versatile. They’re a fantastic addition to bake sales, bringing a touch of homemade charm that always sells out quickly. For outdoor gatherings like picnics and potlucks, their handheld nature makes them an ideal choice. And for those lazy summer days, the recipe is easily doubled, allowing you to freeze extras to enjoy all season long. Imagine pulling a freshly baked blueberry pop tart from the freezer for a quick, wholesome breakfast or dessert – pure bliss!
• Wholesome Goodness: Unlike their mass-produced counterparts, these pop tarts are made with ingredients you can pronounce and recognize. You control the sugar content and avoid artificial flavors, colors, and preservatives, offering a healthier treat for your family.
• Customizable Fun: Beyond wild blueberries, the filling possibilities are endless! You can experiment with other seasonal fruits, various jams, or even add a hint of spice to make them uniquely yours. This adaptability ensures they never get boring.

Key Ingredients and Clever Substitutions

Creating these delightful wild blueberry pop tarts requires just a few simple, high-quality ingredients. Here’s what you’ll need and some handy substitution ideas to make this recipe work for you:

• Refrigerated or Frozen Pie Crust: This is your shortcut to quick and easy prep! Whether you opt for a popular brand like Pillsbury, a generic option from the refrigerated section, or a frozen variety from stores like Trader Joe’s, all will work beautifully to create a flaky, tender crust. For those who love to bake from scratch, we’ve included instructions for making your own pastry dough in the recipe notes below.
• Egg Wash: This humble mixture plays a crucial dual role. Applied to the edges, it acts as a sealant, ensuring your luscious blueberry filling stays neatly tucked inside during baking. Brushed over the top, it gives your air fryer pop tarts that irresistible, golden-brown sheen and a slightly crisp texture.
• Blueberry Filling: The heart of our pop tarts! We recommend using vibrant wild blueberries, whether fresh from the market or conveniently frozen. Wild blueberries are smaller and more intensely flavored, delivering a more potent berry punch. However, you can easily simplify things by using a high-quality blueberry preserve or jam for the filling. Brands like Bonne Maman offer excellent flavor and texture for a quick alternative.
• Heavy Cream for Icing: For a thick, rich, and creamy icing that beautifully complements the tart blueberries, heavy cream is ideal. If heavy cream isn’t available, you can substitute it with a small amount of melted butter for richness or use milk for a lighter glaze. Adjust the amount gradually to achieve your desired consistency.

Exciting Recipe Variations

• Fully Homemade Pastry: For a truly from-scratch experience, use our detailed homemade pie crust recipe found in the notes section. It yields an incredibly tender and flaky pastry that elevates these pop tarts to gourmet status.
• Gluten-Free Option: Easily adapt this recipe for dietary needs by substituting regular all-purpose flour with a high-quality gluten-free flour blend when preparing our homemade pie crust recipe. Ensure your chosen blend includes xanthan gum or add a small amount separately for best results.
• Diverse Fruit Fillings: Don’t limit yourself to blueberries! Get creative with your fillings by using any favorite fruit jam or preserve, such as sweet cherry, tangy apricot, or a delightful mixed berry blend. Alternatively, swap out the wild blueberries for other fresh or frozen berries like tart blackberries, sweet raspberries, or classic strawberries for a different flavor profile every time.

Essential Equipment for Perfect Pop Tarts

You don’t need a lot of specialized kitchen gadgets to make these delicious homemade pop tarts. Here are the basic tools that will help you achieve baking success:

• Saucepan: Essential for preparing the rich, thick blueberry filling. A medium-sized saucepan will work perfectly for this recipe.
• Rolling Pin: Key for flattening and shaping your pie dough into uniform rectangles, ensuring even baking and easy assembly.
• Pastry Brush: Indispensable for applying the egg wash, which helps seal the edges and gives your pop tarts a beautiful golden crust.

Step-by-Step Guide: How to Make Blueberry Pop Tarts

Making homemade pop tarts is a rewarding process, and with our clear, easy-to-follow steps, you’ll be enjoying these flaky, fruity treats in no time. Let’s get baking!

1. Prepare the Irresistible Blueberry Filling: Begin by combining your fresh or frozen wild blueberries with sugar, cornstarch, salt, and a squeeze of lemon juice in a medium saucepan. Stir these ingredients thoroughly to ensure everything is well combined. Place the saucepan over medium-high heat and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and continue to stir frequently. Allow it to cook until the filling visibly thickens, which typically takes about 5 minutes. This creates that perfect, luscious consistency. Once thickened, transfer the cooked berry mixture to a separate bowl and let it cool completely to room temperature. This cooling step is crucial to prevent the filling from making your pastry soggy.
2. While the Berry Filling Cools, Prepare Your Pastry Dough: This is a great time-saving tip! As your delicious blueberry filling cools, you can begin preparing your pastry dough. If using refrigerated pie crusts, unroll them gently. If making your own, now is the time to roll and cut your dough as per the instructions below. This parallel processing ensures efficiency in your baking.

3. Roll and Cut Your Pastry Dough for Perfect Bases: Typically, one of the two sheets of refrigerated pie crust will be slightly thicker than the other. Use this thicker piece for the bottom layer of your pop tarts, as it provides a more robust base. Place the dough on a lightly floured surface and use a rolling pin to roll it from the center outwards, forming a large rectangle measuring approximately 10 inches by 15 inches. Using a ruler or measuring tape will help you achieve precise dimensions. Once rolled, carefully cut this rectangle into 6 even squares, each roughly 3.25 inches by 5 inches. Repeat this process for the second sheet of pie crust.

4. The Essential Egg Wash for Sealing: Do not underestimate the power of a good egg wash! After you’ve spooned a generous tablespoon of your cooled blueberry filling onto the center of six of your pastry rectangles (these will be your bottom layers), it’s time for the egg wash. In a small bowl, whisk together one large egg and one teaspoon of water. Using a pastry brush, apply this egg wash along the entire 1-inch interior edge of each filled dough piece. This creates a sticky border that will effectively seal your pop tarts and prevent any delicious filling from escaping during baking.
5. Create Vent Holes and Secure the Edges: Take the remaining six pastry rectangles (your top layers) and use a fork to gently poke several vent holes into each. These small perforations are crucial as they allow steam and hot air to escape from the pastries during baking, preventing them from puffing up excessively or bursting. Carefully place a vented pastry square over each filled bottom square. Press along all the edges with the tines of a fork to create a decorative crimp and ensure a tight seal. This step is key to preventing any oozing or leakage of the filling.

6. Chill Before Baking for Flaky Perfection: After assembling your blueberry pop tarts, it’s a wise idea to give them a brief chill. The dough can warm up and become soft during the handling and assembly process. To ensure the flakiest possible crust, transfer your baking sheet with the assembled pop tarts to the refrigerator for at least 20 minutes. This re-chills the butter in the dough, which is essential for that light, airy texture when it hits the hot oven.
7. Bake to Golden Perfection: While your pop tarts are chilling, preheat your oven to 425°F (220°C). Once chilled, brush the tops of all the pop tarts with any remaining egg wash for an extra golden finish. Carefully place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the pastries are beautifully golden brown and puffed. Keep an eye on them towards the end to prevent over-browning. Once baked, remove them from the oven and let them cool on the baking sheet for at least 20 minutes before attempting to move or ice them. This cooling time allows the filling to set properly and the crust to firm up.

8. Icing is Optional, But Oh So Delicious: The frosting adds a wonderful touch of sweetness and visual appeal to your homemade pop tarts, but it’s entirely optional. Remember this crucial tip: heat and icing are not compatible! Always ensure your pop tarts have cooled completely to room temperature before attempting to add any icing. If it’s a particularly warm day, or if you simply prefer them plain, feel free to skip the frosting altogether. The natural flavor of the wild blueberries and the flaky crust are delicious on their own. Alternatively, if you prefer the convenience and quick finish of an air fryer, follow the specific air frying instructions provided in the recipe notes for a perfectly golden crust without needing to turn on your oven.

Delightful Serving Suggestions

These wild blueberry pop tarts are incredibly versatile and perfect for any meal or occasion. Surprise your little ones by packing one in their lunchbox for a special treat! They make a fantastic addition to your dessert recipes for Memorial Day or any summer gathering. Pair them with our refreshing deviled strawberries recipe for a truly memorable spread.

Just like classic toaster pastries, these homemade blueberry pop tarts are absolutely amazing when served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Feeling festive? Get creative and make a Halloween-themed version with our fun mummy hand pies recipe, adapting the filling for a spooky twist!

Add a Holiday Sparkle!
Extend the fun to holidays! Craft charming heart-shaped treats for a special breakfast or romantic dessert with our Valentine’s Day pop tarts. They’re perfect for spreading love, one delicious bite at a time.

Frequently Asked Questions about Homemade Pop Tarts

Explore More Blueberry Treats You’ll Love…

• Blueberry and Lemon Pound Cake
• Lemon Blueberry Sourdough Scones
• Strawberry and Blueberry Fruit Salad
• Mixed Berry Cobbler Recipe

If you tried this wild blueberry pop tarts recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback means the world to me! Thanks for visiting!

Wild Blueberry Pop Tarts

Author: Renae Gerhardstein

Summary: Wild blueberry pop tarts are easy to make with pie dough and fresh or frozen berries—bake or air fry for a crisp, fruity homemade treat.

Print Recipe
Pin Recipe

Course: Dessert

Cuisine: American

Servings: 6 pastries

Prep Time: 20 minutes

Cook Time: 20 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 10 minutes

Calories: 180

Equipment

• Saucepan
• Rolling pin
• Pastry brush

Ingredients

Main Dough

• 2 sheets refrigerated pie crust *See Notes for homemade pie dough recipe

Filling (see notes for substitutions)

• 2 cups wild blueberries, fresh or frozen blueberries
• 2 tablespoons cornstarch *use 2 1/2 tablespoons if using frozen berries
• ⅓ cup sugar
• ⅛ teaspoon salt
• 1 teaspoon lemon juice

Egg Wash

• 1 large egg, beaten
• 1 teaspoon water

Icing (optional)

• 1 cup confectioners sugar
• 1-2 tablespoons heavy cream (or 1 tablespoon milk)

Instructions

Blueberry Filling

1. If using fresh berries, rinse and drain well. Place berries in a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.
2. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce heat, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer cooked berries to a bowl and let cool to room temperature. It’s fine to make the filling ahead of time, and refrigerate until you’re ready to use it.
3. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. **See Notes for Air Frying Instructions

Assembling Pop Tarts

4. Fold the edges of the round pie crust sheets to create a square. Roll the sheets into 10″ by 15″ rectangles by rolling from the middle of the dough out on opposite sides. Use a measuring tape or ruler to cut into 3.25″ by 5″ rectangles. Cut each sheet into 6 rectangles.
5. In a small bowl, mix the egg and water. Brush the inside 1″ edge of the crusts with egg wash.
6. Add a heaping tablespoon of blueberry filling in the center of 6 of the hand pie crusts. Place them on the prepared baking sheet. For the other 6, use a fork to poke vent holes into each.
7. Top each filled square with a vented square, and press along the edges with the tines of a fork to seal. If the pies become sticky and soft, refrigerate them for about 20 minutes, until firm.
8. Brush the top of each pie with the remaining egg wash. Transfer hand pies on prepared baking sheet.
9. Bake the pies for 18 to 20 minutes, until they’re a light golden brown. Remove them from the oven, and let them cool for 20 minutes. Add icing (optional) by drizzling icing over each hand pie or spreading it on top.

Notes

• Fold the pie crust rounds into a square shape first, and then roll them into a rectangle. This makes cutting easier.
• The reaction of cold fats in the dough meeting hot air is what makes pastries light and airy. So be sure that your hand pie dough is nice and cold before baking.

Ingredient Notes:

Substitute filling with 3/4 cup of blueberry jam or preserves.

Homemade Pastry Dough Recipe:

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, very cold
• 1/2 cup sour cream, very cold

Instructions for Homemade Pastry Dough:

1. In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the butter, working it in with a fork or pastry cutter to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Alternatively, you can use a food processor for this step, pulsing until the mixture has pea-sized pieces.
2. Add the sour cream, and stir until the mixture starts to come together in chunks. If using a food processor, pulse until mixed. Turn the mixture out onto a floured work surface and bring it together with a few quick kneads.
3. Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in thirds, like a business letter. Flip it over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.
4. Wrap the dough tightly in plastic wrap and chill for 30 minutes before using.

Air Fryer Baking Instructions:

• Preheat air fryer to 400º F. Add pies to air fryer, leaving at least 1″ of space between hand pies. Bake for 8-10 minutes. They should be golden in color. Let cool for at least 20 minutes before icing and serving.

Recipe Variations:

• Use our homemade pie crust recipe (see notes below) for completely homemade pop tarts!
• Make these gluten-free by using gluten-free flour in our pie crust recipe.
• Change out the filling by using any fruit jam, like cherry, apricot, or mixed berry. Or swap wild blueberries for blackberries, raspberries, or strawberries.

Storing Instructions:

• Freeze unbaked hand pies: Wrap them individually in greased aluminum foil or Ziploc freezer bags. Unbaked fruit pies will be kept in the freezer for up to 3 months.
• When you’re ready to bake, let thaw in the fridge overnight and bake as directed.
• Freeze fruit filling: Fill half a gallon-sized plastic Ziploc bag with the fruit filling and squeeze the air out. Seal the Ziploc bag lay it flat, and freeze it for up to 6 months.

Make Ahead Instructions:

• To make the fruit filling ahead, store it covered for up to 1 week in the refrigerator.

Nutrition

Serving: 1 pastry | Calories: 180kcal | Carbohydrates: 41g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 62mg | Potassium: 52mg | Fiber: 1g | Sugar: 36g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg