We all grew up loving pop tarts, but have you ever considered making a giant blueberry pop tart… at home!?
Giant Blueberry Pop Tart
I grew up eating pop tarts for breakfast almost every morning. My favorite flavor was the ice cream sundae one (obviously lol), and I honestly could never get behind the blueberry and strawberry flavors. I didn’t think they belonged in a pop tart. They were supposed to be sweet and delectable, right?! And I just wasn’t a fan of jams or jellies at a young age.
Enter my first time trying a homemade pop tart at a little patisserie here in Birmingham called Bandit. It was about 3 or 4 years ago that I had my first one, and I was immediately hooked. I know it’s maybe cheesy to say that homemade is just so much better… but homemade is just so much better. And I honestly think it always will be. This is where the inspiration for this recipe came from 🙂
What are Pop Tarts?
Maybe your breakfasts were much more balanced than mine were and you can’t remember what a pop tart is… lol. In that case, it’s basically just 2 sheets of pastry sandwiched together with some jam or another type of filling. Instead of making a bunch of small pop tarts, though, we’re going to make 1 giant pop tart – because let’s be honest here, good things come in giant form.
I’m not sure what the classic pop tarts use as their “pastry,” but here we’re keeping it simple by using some store-bought pie crust. Of course, if you don’t care for store-bought you can absolutely make your own pie crust, just make 1 full batch so you’ll have a top and a bottom. You can use my recipe for pie crust if you’d like.
Equipment you may need…
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Pastry brush: we’ll use this to brush the egg onto the crust before we bake it.
- Rolling pin: I love this rolling pin so much. It’s the perfect length and it’s super lightweight.
- Parchment Paper Sheets: say goodbye to the annoying rolls of parchment paper. These parchment sheets are a kitchen staple, makes everything so much easier!
Ingredients for Giant Blueberry Pop Tarts
- Refrigerated pie crusts – you can absolutely use a homemade pie crust if you’d like to, I just wanted to make these as simple as possible!
- Blueberry preserves – feel free to substitute strawberry, raspberry, really any of your favorites!
- Large egg
- Powdered sugar
- Heavy cream
- Vanilla extract – make sure you’re using pure vanilla extract here, it makes a huge difference!
- Kosher salt – I always use Diamond Crystal Kosher Salt in my recipes, and I suggest you do the same!
- Food coloring – I always use gel food coloring, I feel the color is the best and I love the consistency of it as well.
- Rainbow sprinkles – this is a huge pack of sprinkles from amazon, but I use a lot of sprinkles, so I love this one! You can never have too many sprinkles, am I right?!
Tips for making these pop tarts
- Don’t forget to poke holes in the top. The air inside the pop tart will need to escape somewhere, that’s why we poke little holes in the top to direct it out. I learned this lesson the hard way lol. When I made this once I completely forgot to poke the holes in the tops – needless to say we ended up with somewhat of a pop tart… but with giant holes in the middle.
- Use store-bought pie crusts. Yes, I’m always a huge supporter of homemade pie crusts when I’m making any kind of pie, but sometimes you just want quick and easy, you know? I think the store-bought crust in this recipe is absolutely perfect, but feel free to substitute a homemade one if you have extra time on your hands.
Ok, we FINALLY have another pic with Louie in the frame. And a little added bonus: check this one out too:
My sister’s dog (who happens to be Louie’s sister), came to visit this week and I was able to get them both in the pic. They were very happy pups 🙂 I hope you all love this recipe and if you bake it be sure to tag me @sarahsdayoff so I can see them!
Love,
Sarah
“I waited patiently for the Lord to help me, and he turned to me and heard my cry. He lifted me out of the pit of despair, out of the mud and the mire. He set my feet on solid ground and steadied me as I walked along.” -Psalm 40: 1-2-
This blog post contains affiliate links which make me a small commission at no cost to you. Thank you for supporting Sarah’s Day Off!
Giant Blueberry Pop Tart
Ingredients
- 1 (14.1-oz) box refrigerated pie crusts*
- 1/2 cup blueberry preserves
- 1 large egg lightly beaten
- 2 Tbsp water
- 2 cups powdered sugar
- 3 Tbsp heavy cream
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- Blue food coloring optional
- Rainbow sprinkles optional
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Roll 1 pie crust into a 12- x- 8-inch rectangle. Carefully place rectangle on prepared baking sheet.
- Spread preserves in an even layer on dough, leaving a 1-inch border on all sides. Combine egg and water in a small bowl. Carefully brush egg mixture on border.
- Roll second pie crust into a 12- x- 8-inch rectangle; place over first crust, covering preserves completely.
- Using a fork, gently crimp all edges of pastry, and poke a few holes in top to release air; brush top of pastry with egg mixture. Bake 15 minutes or until golden brown.
- Meanwhile, whisk sugar, cream, vanilla, salt, and, if desired, food coloring in a large bowl. Add additional cream, 1 Tbsp at a time, if desired, to reach desirable consistency.
- Allow pastry to cool completely; spoon prepared glaze over pastry. Top with sprinkles, if desired.
