Homemade Poptarts for the little kid in you and me

but mostly me 😉

I swear I’m still a 9 year old in so many ways when it comes to food.  I still will buy a lunchable sometimes just because I’m an adult and my mom can’t say “not until they’re on sale”.  I’ve handmade dozens of raviolis in a days’ time, but I’ve been known to snag spaghettiios from time to time.  Such a grown up, I know.  But one of my absolute favorites as a kid, and still to this day, is the pop tart.  I still buy them all of the time.  When I’m traveling, or sitting reserve at the airport for days in a row, they’re a fun change up from the granola/fruit/trail mix I’m usually munching on.

Normally strawberry, sometimes smores, an occasional cherry.  But poptarts were KING. Did I mention how healthy I was as a child? Now that I’m a “grown up” and constantly in the kitchen, I realized a bit back that whoa… I know how to make pie crust, filling, and icing. And a poptart is just a folded up version of those things with sprinkles!  Imagine, a portable pie with sprinkles! *Mind. Blown.*

FullSizeRender (4)I call these buzz worthy not because they have booze in them, although there’s an idea? but because these particular tarts were made for the eclipse, with blackberry (get it?) and decorated like one of my favorite Disney characters, Buzz Lightyear.  Yes, that’s right, I made “Total Eclipse of the Poptarts”.  And they lasted about as long and the eclipse.  But there will be no waiting seven years before I make these again.  I doubt I make it seven days.

Homemade Pop Tarts



  • Dough for Two 9″ pie crusts (Here’s My Recipe) 
    • 2 2/3 cups flour
    • 2 Tbsp Sugar
    • 1/2 tsp Salt
    • 2 sticks Butter (chilled)
    • 1/4-1/2 cup Cold Water


  • 3 cups (24 oz) Fresh or Frozen Blackberries (thawed)
  • 1 1/2 cups Sugar
  • 1 Tbsp Cornstarch
  • 2-3 tsp Lemon Juice


  • 1 cup Powdered Sugar
  • 1 tsp Vanilla
  • 2-3 Tbsp Milk
  • Food Coloring (optional)
  • Sprinkles/Colored Sugar (I guess these are optional too)

Be mindful that some pie crusts may need more flour. Also, taste a berry before you cook it to see how naturally sweet it is.  Then adjust your sugar accordingly.

Prepare your crust recipe and let it chill.

Rinse your blackberries and place in a bowl.  Using a fork (or your hands), mash the blackberries until they are broken down.  Pour into a pan over medium heat and add sugar.   Stir until well incorporated.  The sugar will start to break the berries down.  Once the sugar is fully dissolved, pour through a sieve into a bowl to remove the seeds.  I always press the back of a spoon against the berries to make sure I get as much juice out as possible. Pour the berries back into the pan.  Mix cornstarch with lemon juice and add to the pan.  Cook down while stirring until thickened.  Pour off into a bowl to cool.

Time for the best part now… the crust! Preheat the oven to 400º.  Take out the chilled dough and then roll out onto a floured surface in a square/rectangle shape.  I flour waxed paper and roll out on that to try to get that desired rectangle shape.  If you are working with two dough rounds, roll them to equal sizes.  Cut the dough with a pizza cutter(makes it so much easier than using i knife) to form straight boxes.  Depending on how big you want your pop tarts, I usually get 6 tarts out of the first round and then another 2 out of the scraps.  Place four of the crusts down onto a parchment lined sheet pan. Dollop the filling on top of  the four crusts spreading evenly but not too close to the edges!

Next, place the other pieces on top of the now filled crusts. Pinch the edges together with a fork and then dock (poke holes) in the top to vent.  Place tarts into the preheated oven and bake for 15-20 minutes or uni the bottoms and corners are turning golden brown.

Once you take the pop tarts out of the oven, set them on a cooling rack and let them cool just slightly while you’re making the icing.

The icing on this is really easy. The trick is just waiting until they’re cool before pouring the icing on.  While you’re waiting, mix the powdered sugar, vanilla, and milk until you reach the consistency (thin but not watery) you prefer your icing to be.  I always separate the icing into bowls to get few coloring  your icing (I always use gel food coloring).  I usually spoon on base color over the top of the tart.  Then I place a smaller bag with secondary coloring to zig zag down the tart.  Then of course sprinkle topping! Let them set up for about 20-30 minutes (If you can resist)! Hope you guys enjoy!

Who knows?  Maybe spaghettios will be next on the list?


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