Homemade Blackberry Pop Tarts
This homemade version of a breakfast classic is made with sweet blackberry filling, deliciously flakey pie crust, and blackberry icing!
Ingredients
Blackberry Filling:
- 3 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Pinch of salt
- Pinch of cinnamon
Pie Dough:
- 6 Tablespoons water
- 2 Tablespoons sour cream
- 2 ½ cup all-purpose flour
- 2 Tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup shortening cut into 1/2-inch pieces
- ½ cup unsalted butter cold
- Egg wash: 1 egg beaten
Blackberry Icing:
- 1 ½ cup powdered sugar
- 2 Tablespoons milk or heavy cream
- 1 Tablespoon blackberry filling (strained to remove seeds)
Instructions
Make the Filling:
- In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the berries and continue cooking until it begins to thicken, about 2-3 minutes. Use a potato masher or fork to smash any large berries. Remove from heat. Pour into a shallow bowl and place in the refrigerator to cool completely.
Make the Pie Dough:
- In a small bowl, combine the water and sour cream; set aside.
- In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs.
- Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.
- Divide the dough into two halves. Turn each half onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.
Assemble the Pop-Tarts:
- On a lightly-floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Trim the sides as needed. Using a pizza slicer or knife, cut 9 rectangles, each measuring 3×4 inches. Using a ruler will make this process much easier and more accurate.
- Place the 9 rectangles onto a baking sheet lined with parchment paper. Place the baking sheet in the fridge.
- Roll the second disc out into a rectangle, and cut into 9 even rectangles like you did with the first disc. Put the rectangles on a parchment paper-lined baking sheet and place in the refrigerator.
- Remove the first baking sheet of rectangles from the refrigerator. Brush egg wash along the border of each rectangle. This will act as the "glue". Place a heaping Tablespoon of the blackberry filling into the center of each rectangle, spread it around, leaving around 1/2 inch of space on the edges.
- Remove the second baking sheet of rectangles from the refrigerator and place each one on top of the filling-topped rectangles. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Crimp the edges with a fork.
- Place the filled pop tarts in the refrigerator for at least 20 minutes. Preheat the oven to 400ºF.
- Once pop tarts have chilled, lightly brush the tops with egg wash. Bake for about 15-17 minutes, or until they’re golden brown. Remove from the oven and allow to cool completely.
Make the Icing:
- Place the powdered sugar and milk/cream in a medium bowl. Strain the tablespoon of blackberry filling through a fine mesh sieve into the bowl. Whisk everything together until smooth. Add more milk or powdered sugar to achieve the right consistency.
- Once the pop tarts have cooled, spoon a heaping tablespoon of icing on top. Spread evenly with a butter knife or offset spatula. Repeat with remaining pop tarts.
- Cover leftovers and store in the refrigerator for up to 5 days.