Homemade Blueberry-Lemon “Pop Tarts” are a fun treat and they’re super-tasty! Think of them as small hand-held pies. Mmm! I think they’d be perfect for a holiday celebration, don’t you?
I really love these Homemade Blueberry-Lemon “Pop Tarts.” I’ve eaten them for breakfast (they’re like pastries, yeah?). I’ve eaten them in the middle of the day when a craving struck. And I’ve eaten them for dessert.
These homemade “pot tarts” have versatility written all over them! I love them for the upcoming July 4th holiday, too. Since this year’s celebration might look a little different for us, we might as well make something fun and scrumptious to enjoy as a treat!
I’ve made Peach Pie “Pop Tarts” and they’re a huge hit with readers (you really should try them). I’m pretty sure you could make these little hand-held tarts with pretty much any kind of fruit you’d use for a pie.
One thing I’ve got to warn you about: fruit spillover. You MUST use parchment paper, or you’ll be scrub-a-dub-dubbing your pans when you clean up.
You need to strike a fine balance of wanting to fill these pastries to the brim, and not adding enough delicious fruit. If you use too much filling between the pie dough layers the fruit filling will likely spill over onto your baking pan (see above). You might get a little of that, but that’s what pies do sometimes, right?
If you’re trying to decide on what to use up your blueberries on, you could always go the salsa route. That’s right. Salsa! My Blueberry-Mango Salsa is so easy to make and such a nice change of pace.
For breakfast, try my Blueberry Banana Walnut Smoothie Bowls. They’re gorgeous: purple and delightful.
If you’re looking for a little Italian inspiration, try this rich and creamy Blueberry Italian Cream Soda.
Now. Back to these Blueberry-Lemon “Pop Tarts.” There’s no toaster involved in making these, but the little extra effort will totally pay off in smiles. The fresh citrus mixed in with the blueberries is such a great flavor mix.
Another bonus: you can either make your own pie dough, or use the prepackaged refrigerator type. I’ve done both and both ways are fab.
Make these Blueberry-Lemon “Pop Tarts” for the holiday weekend celebration, or make ‘em tomorrow. You’ll love them!
Patricia Conte/Grab a Plate
Serves Makes 8-10
5 based on 10 review(s)
- 1-1/2 cups fresh blueberries
- 1-1/2 tablespoons blueberry jelly or grape jelly
- 1 tablespoon butter
- 2 teaspoons lemon zest
- 1-1/2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 2/3 cup vegetable shortening
- 3/4 cup cold water
- 1 egg (as an egg wash)
- You can also use 2, 9-1/2-inch prepackaged pie dough rounds instead of making your own dough.
- 1/2 cup confectioners’ sugar
- 1-2 tablespoons lemon juice
- Add the flour to a large bowl along with the salt and sugar and sift together.
- Add the shortening to the dry ingredients in small pieces. With your fingers or a pastry blender, mix the ingredients together. Add the water to the dough, a little at a time, and continue to mix until it looks like a course meal and there are several pea-sized clumps that form.
- Continue to mix the dough until it’s soft enough to form a dough ball.
- Split the dough into two equal portions and form them into 1-inch-thick disks. Wrap the disks in plastic wrap and refrigerate them for about an hour.
- Mix the confectioners sugar with the lemon juice and whisk until smooth. Add a bit of water if you’d like the glaze thinner, or more sugar if you’d like it thicker, and set aside.
- Add the blueberries to a bowl.
- Add 1 tablespoon butter and the blueberry or grape jelly to a microwave-safe container and heat for about 15 seconds or until the butter is melted. Mix to combine.
- Add the jelly mixture to the blueberries. Add the lemon juice and zest to the blueberries. Toss to combine and set it aside.
- Preheat your oven to 375 degrees F., and line two baking pans with parchment paper (do not bake without parchment paper).
- Leave one disk of dough in the refrigerator, working with them individually.
- Lightly flour your work surface and the top of the dough, too.
- Roll out the dough to form a rectangle shaped about 12x9 inches, and 1/8-inch thick.
- Use the back of a butter knife to score away the edges of the dough to form straight edges (keep the scraps for later and form them into another "pop tart"), then again to divide the dough into even-numbered rectangles. You’ll use two squares/rectangles to form one “pop tart.”
- Add the egg to a small bowl along with 2-3 tablespoons water and beat it with a fork. One at a time as you assemble the “pop tarts,” brush one of the rectangles with the egg mixture, and make sure to get the edges.
- Spoon a tablespoon of the blueberry mixture into the center of each brushed rectangle. Try to keep the blueberries as close to the center as possible.
- Place a rectangle of dough over the one with the filling. Line up the edges and lightly press it down.
- Use a fork to crimp the edges all the way around each rectangle to seal the dough together, then use the fork to prick the tops of each a few times. Brush the edges and top with the egg wash.
- Place the “pop tarts” on the lined baking sheets and set aside. Continue with the remaining dough and mixture.
- Bake for about 25 minutes or until the “pop tarts” turn lightly golden.
- When finished baking, transfer them to a cooling rack.
- When they’re completely cool, drizzle with the glaze. Refrigerate any leftovers.
You can either make the dough from the recipe, or use refrigerated, pre-packaged pie dough. You'll need 2, 9-1/2 rounds.