Homemade Blueberry Pop Tarts (Gluten-Free Option)

These homemade pop tarts are filled with a fruity blueberry filling and topped with a naturally dyed frosting. They are sweet, buttery and can be made gluten-free!

Helpful tools to make homemade pop tarts

Food processor – The dough is so easy to put together, thanks to the help of your food processor! 

Rolling Pin – To roll the dough out in an even layer. 

Bench Scraper – I love using the bench scraper because it is helpful to move the dough into the sheet pan without stretching it out or poking a hole in it. If you do not have a bench scraper, you could also cut the dough with a sharp knife or even a pizza cutter. 

Sheet Pan – You will want to line the sheet pan with a piece of parchment paper or a silicone baking mat to prevent the pop tarts from sticking. 

Ingredients for Blueberry Pop Tarts

Crust ingredients 

• All-purpose flour or Gluten-free flour – I use  Bob’s Red Mill 1:1 Baking flour for a gluten-free option. This type of gluten-free flour is a blend of different flours, including rice flour, and it also has xanthan gum to help bind and replace the properties of gluten in normal wheat flour. 
• Butter – The key is to use very cold butter, so be sure to not skip the step of adding it to the freezer. 
• Salt – I like to use a mineral-rich salt such as Redmond Real Salt.
• Cold water – Using cold water is very important to ensure that the butter stays cold. Either use water that has been refrigerated or use ice water to ensure it stays very cold. 
• Egg wash – The egg wash helps make the tops of the pop tarts turn golden brown. 

Blueberry filling ingredients 

• Blueberries – You can use fresh or frozen blueberries. 
• Honey – You can also substitute for maple syrup if you prefer. 
• Lemon Juice – A little lemon juice helps bring brightness to the filling. 

Frosting ingredients

• Powdered sugar – To make the frosting, you need to use powdered sugar, also known as confectioners sugar, to get the right texture. It is really hard to substitute powdered sugar for a natural source (I tried a couple of different ways, to no success). I recommend using an organic powdered sugar, or for a sugar-free option, you can use Swerve confectioners sugar. (It is made from Erythritol, which is a sugar alcohol that is not my favorite.)
• Water – Only add enough water to make a smooth consistency. You want the frosting to be thick so that it does not run off the pop tart. 
• Blueberry filling (optional) – To dye the frosting a blueish purple hue, you can add the blueberry jam filling to the water and then strain it out. This will naturally dye the water and then dye the frosting. You can also omit and just use water to make the frosting.

How to make Homemade Blueberry Pop Tarts

Prep

First, cube the butter and then add to the freezer for at least 15 minutes. This will ensure that your butter stays cold when you work with it. 

Then, prep the blueberry filling. You’ll want to do this ahead of time so that it has time to cool before assembling. Hot filling will make the crust hard to work with and melt the butter which will prevent the flaky layers from forming, so you will want it to at least cool to room temperature before assembling. Add all of the blueberry filling to a pot and bring to a boil. Reduce to a low simmer and let it cook for 20-30 minutes or until it has reduced and thickened. Let it cool. 

Next make the pie crust. Add the frozen butter, salt and flour or gluten-free flour to a food processor. Pulse until it resembles coarse crumbs.

Next, add about half of the cold water and pulse. Repeat again with the other half. At this point, the pie crust should pull away from the sides and start to form a ball. If it still hasn’t done this, add one more tablespoon of water at a time until it pulls away from the sides.

To test if there is enough water, take a small handful and squish it together. If it easily comes together, it is ready. If it is too crumbly, add a little more water. 

Dump the dough onto a surface with a light dusting of flour or gluten-free flour and push it together fully using your hands to create a dough ball. Divide the dough into two equal parts and form them into small flat disks. Cover the dough with plastic wrap and refrigerate for at least one hour. 

Assemble

After the dough has chilled, remove it from the fridge and place it on a surface that has been lightly sprinkled with flour or gluten-free flour. If you are making a gluten-free version, I find that this dough is a little stickier than normal dough, so be sure to use enough gluten-free flour to prevent it from sticking, including on the rolling pin. Roll the dough out to be about 1/8 of an inch thick and cut the dough into approximately 3×5 inch rectangles. 

Take one rectangle and add about 1-2 tablespoons of the blueberry filling, leaving at least 1/4 inch border around the edges of the dough. Take the egg wash and lightly brush the outside edges and then place the second rectangle on top. Lightly press the edges together and then, using a fork, crimp the edges to ensure they stay sealed. Using a fork or a toothpick, poke holes in the top of each pastry to allow the steam to vent. Add to a lined baking sheet. 

Repeat the process until all the dough is used. You should be able to get about 8 pop tarts out of the dough. Lightly brush the egg wash on top of each pop tart. 

Bake

Add the pop tarts to a 400-degree oven for 30 minutes or until they are golden brown. 

Remove the pop tarts from the oven and add them to a cooling rack to cool. 

While they cool, prepare the frosting. Add 1 tablespoon of the blueberry filling to 1 tablespoon of water. Mix to combine and then let it sit for a couple of minutes. Then, use a small strainer to remove the solids so that you are left with bright and beautiful water to naturally dye the frosting. In a small bowl, combine the powdered sugar with the purple water and mix. The frosting should be on the thicker side so that it will stay on the pop tart. Using a small spatula, brush on a thin layer of frosting on each pop tart after they are cool to the touch. Serve and enjoy!