Description
This Giant Frosted Blueberry Pop Tart is a delightful homemade twist on the classic breakfast treat, featuring flaky pie crust filled with luscious blueberry preserves and topped with a sweet blueberry glaze. Perfect for a fun breakfast or a special snack, this oversized pop tart is easy to make using store-bought or homemade pie crusts, baked to golden perfection, and finished with colorful sprinkles for a festive touch.
Ingredients
Scale
Pie Crust
- 2 9-inch pie crusts (store-bought or homemade)
Blueberry Filling
- 1 cup blueberry preserves (or blueberry pie filling, add more if needed)
- 3 teaspoons cornstarch
Pastry Wash
- 1 egg (or 1 tablespoon milk or cream)
Blueberry Glaze
- ¼ cup blueberry preserves
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Optional Topping
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your pop tart.
- Prepare Blueberry Filling: In a small bowl, combine 1 cup of blueberry preserves or pie filling with 3 teaspoons of cornstarch. Stir well to thicken the filling and set aside.
- Assemble Base Crust: Place one 9-inch pie crust on a parchment-lined baking sheet, smoothing it out evenly.
- Spread Filling: Evenly spread the blueberry filling over the pie crust, leaving a 1-inch border around the edges to seal the tart later.
- Apply Pastry Wash: Brush the edges of the bottom pie crust with the beaten egg or milk/cream to help seal the top crust.
- Top with Second Crust: Carefully place the second 9-inch pie crust over the filling. Press and crimp the edges together with a fork to seal completely.
- Finish Top Crust: Brush the entire top crust with egg wash for a golden finish. Poke small holes evenly across the top with a fork to allow steam to escape while baking.
- Bake the Pop Tart: Place the baking sheet in the oven and bake for 20–25 minutes or until the crust is golden brown and cooked through.
- Cool Down: Remove the pop tart from the oven and let it cool on the baking sheet for about 1 hour before glazing.
- Prepare Blueberry Glaze: In a medium bowl, whisk together ¼ cup blueberry preserves, ½ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon pure vanilla extract until smooth.
- Glaze the Tart: Spoon the blueberry glaze over the cooled pop tart, spreading it evenly but avoiding the edges to prevent dripping.
- Add Sprinkles: Immediately sprinkle your desired amount of colorful sprinkles on top of the glaze while it is still wet.
- Set Glaze and Serve: Allow the glaze to set for several minutes before slicing the giant pop tart into pieces and serving.
Notes
- Using cornstarch in the blueberry filling helps thicken the jam and prevent the filling from leaking out during baking.
- For a dairy-free egg wash alternative, use milk or cream to brush the crust edges and top.
- If you prefer a more tart flavor, substitute blueberry preserves with fresh blueberries mixed with sugar and cornstarch.
- Letting the pop tart cool before glazing ensures the glaze adheres properly without melting.
- Store leftover pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pop tart, blueberry pop tart, breakfast pastry, homemade pop tart, blueberry preserves, baked pop tart, sweet breakfast, easy breakfast recipe
