If your filling is extra runny, chill it for 10–15 minutes before assembling to prevent overflow during baking.
Giant Frosted Blueberry Pop Tart
A fun, oversized twist on a classic favorite! This Giant Frosted Blueberry Pop Tart uses store-bought pie crusts and blueberry preserves for an easy, nostalgic treat topped with a sweet blueberry glaze.
Servings: 6 slices
Calories: 413kcal
Cost: $6
Ingredients
Blueberry Pop Tart
- 2 9-inch pie crusts (store-bought or homemade)
- 1 cup blueberry preserves or blueberry pie filling, add more if needed
- 3 teaspoons cornstarch
- 1 egg or 1 tablespoon milk or cream, for pastry wash
Blueberry Glaze
- ¼ cup blueberry preserves for glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- Optional: Sprinkles for topping
Instructions
Blueberry Pop Tart
- Preheat oven to 350°F.
- In a small bowl, mix blueberry preserves or pie filling with cornstarch. Set aside.
- Place one pie crust on a parchment-lined baking sheet.
- Spread blueberry filling over the crust, leaving a 1-inch border around the edges.
- Brush edges with egg wash (or milk/cream).
- Place the second pie crust on top. Press and crimp edges with a fork to seal.
- Brush the top crust with egg wash. Poke small holes on top with a fork to allow steam to escape.
- Bake for 20–25 minutes, or until golden brown. Let cool for 1 hour.
Blueberry Glaze
- In a bowl, whisk together powdered sugar, blueberry preserves, milk, and vanilla to make the glaze.
- Spoon glaze over the cooled pop tart, avoiding the edges.
- Top with sprinkles while the glaze is still wet.
- Let glaze set, then slice and serve.
Notes
Nutrition
Calories: 413kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 132mg | Fiber: 3g | Sugar: 31g | Vitamin A: 56IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg