Ingredients:
For the pastry dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 4-6 tablespoons ice water
For the blueberry filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
For assembling:
- 1 large egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions:
- Start by making the pastry dough. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough comes together. Be careful not to overwork the dough. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, make the blueberry filling. In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest (if using). Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Use a sharp knife or a pastry cutter to cut the dough into rectangles, about 3×5 inches in size.
- Place about 1-2 tablespoons of the cooled blueberry filling onto half of the pastry rectangles, leaving a border around the edges.
- Brush the edges of the pastry rectangles with beaten egg, then place another pastry rectangle on top of each filled one. Use a fork to crimp the edges together and seal the pop tarts.
- Use a toothpick to poke a few holes in the top of each pop tart to allow steam to escape during baking.
- Transfer the assembled pop tarts to the prepared baking sheet. Brush the tops of the pop tarts with beaten egg and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 18-20 minutes, or until the pop tarts are golden brown.
- Allow the pop tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can optionally drizzle them with a simple powdered sugar glaze or enjoy them as is.
- Serve and enjoy your Homemade Blueberry Pop Tarts!