Sweet and tart blackberry raspberry jam encased in a deliciously buttery and flakey pie dough. Topped with a thick vanilla glaze and sprinkled with a crumbly cinnamon sugar crumble. These easy homemade pop tarts are made completely from scratch and easily compete with bakery style pop tarts. The blackberry raspberry jam is made from ripe frozen berries and without any pectin. They make for the most delicious week night desserts or pastry show stoppers for holidays and gatherings!
How to Make Pie Dough from Scratch
This easy homemade pie crust comes together in just 10 minutes and is made with all butter. The pie dough can be made with or without a kitchen aid mixer or food processor.
Pie crust ingredients
What you'll need to make this all butter pie dough:
- All-purpose flour- King Arthur Flour is our recommended brand!
- Unsalted butter- if you use salted, omit the salt from the recipe.
- Salt- will give a ton of flavor to our dough.
- Sugar- will give the dough some brown-ness on its own without having to brush it with an egg wash.
- Ice water- emphasis on the ice! The water needs to be ice cold when adding it to the dough to make sure the butter stays cold.
dough with butter added once the water has been added
The easiest way to incorporated the butter into the dough is to freeze the stick and grate it on a cheese grater, or cut it into cubes and then freeze the cubes.
You can freeze the dough!
You can easily freeze the pie dough once it's been rolled out into the rectangles for the pop tarts. It's easier to freeze it this way instead of freezing the whole slab of dough. You can work with the dough while its still semi-frozen which will defrost faster than a whole round.
pie dough before going in the fridge cinnamon crumble before baking
How to Make Pop Tarts
Homemade pop tarts are made with a pie dough crust and filled with a jam or other filling. They are baked in the oven and then when cool, finished with a flavored glaze.
Pop tarts are super easy to make at home and are SO delicious. The pie dough is perfectly flakey and more buttery than store bought ones.
It's all about the homemade jam
The jam flavor possibilities are endless with pop tarts! Instead of blackberry raspberry try:
- Strawberry rhubarb
- Blueberry
- Peach
The secret to flakey pop tarts
The secret to achieving the flakiest pie dough pop tarts is to make sure the butter stays cold. If you leave the dough out or you work with it for too long, the heat will start to melt the butter. If the butter melts before it goes in the oven your pie crust will not be flakey.
brushing with egg wash filling with jam
You also want to be mindful to not work with the dough too much. Kneading it too much will develop excess gluten and will make the pop tarts dense and tough.
Glaze when cooled
Don't glaze the pop tarts too soon! If they are still warm out of the oven, the glaze will just run off the pop tart. Wait until they are completely cooled before glazing.
Top with cinnamon crumble
Don't skip the crumble!! The cinnamon brown sugar crumble bakes in the oven really quickly and adds the best subtle cinnamon flavor to the pop tarts.
seal the edges
Homemade pop tart filling ideas
FAQ + Expert Tips
- Can you freeze the whole pop tarts or just the pie dough?
- Yes! Assemble the pop tarts with the filing and then keep them in the freezer in an airtight container. When you are ready for one, simply bake it straight from the freezer!
- How long will the pie dough last in the fridge?
- The pie dough will last 2-3 days in the fridge before it starts to get discolored.
- Can I use store bought jam instead of making it?
- Sure, but I promise the blackberry raspberry jam is so worth it 😉
Expert Tips
- Make the pie dough first, then make the jam.
- The jam is a super small batch and only needs 15 minutes to make it. It also doesn't take long for it to cool. Make the pie dough first and by the time it's chilled the jam will be prepped and chilled as well.
- If you notice the dough is getting warm, stick it back in the fridge
- To make sure the dough is constantly being kept chilled, throw it back in the fridge if you're not working with it to keep it cold.
- Make a double batch and freeze half of them
- They're addicting, trust me. Make a half batch and throw them in the freezer for when you get another craving!
More Fruit and Berry Recipes
- Plum Shortbread Crumble Bars
- Banana Cream Pie Macarons
- Individual Peach Cobblers
- Chai Spiced Fresh Apple Scones
Blackberry Raspberry Pop Tarts
Ingredients
- 1 ⅓ cup all purpose flour
- 9 tbsp unsalted butter, cubed and frozen
- ½ tsp salt
- 1 tsp sugar
- ¼ cup ice water
Blackberry Raspberry Jam
- ½ cup raspberries, frozen
- ⅔ cup blackberries, frozen
- 2 tbsp sugar
- 1 tbsp brown sugar
- 2 tsp water
- 1 tsp corn starch
- egg for washing
Vanilla Glaze
- 1 tsp vanilla extract
- ⅔ cup powdered sugar
- 1 tbsp milk
Cinnamon Crumble
- ½ tbsp butter, melted
- ⅛ cup flour
- 2 tsp sugar
- ⅛ tsp cinnamon
Instructions
- Preheat the oven to 375.
Make the Pie Dough
- In a large bowl, combine the flour, salt, sugar. Add the frozen cubed butter and work it into the flour until its in small crumbly peices.
- Add the ice water to the dough and mix to combine. The dough should start to come together into a ball.
- Wrap the dough in plastic wrap and smash it into a flat disk. Place in the fridge.
Making the Jam
- Add the frozen raspberries, blackberries, sugar, brown sugar into a small pot and place on the stove over medium high heat. Cook the berries for 12-13 minutes or until broken down and smushed.
- Combine the water and corn starch in a separate bowl and then pour it into the jam on the stove. Continue stirring the jam. Cook for 2-3 minutes or until the jam is no longer cloudy and white. Transfer the jam to a separate bowl to cool.
Making the Cinnamon Crumble
- Combine the flour, sugar, melted butter, and cinnamon together until crumbly. Spread out onto a parchment lined baking sheet and bake at 375 for 10 minutes.
Assemble the Pop Tarts
- Remove the dough from the fridge and lightly flour your surface. Roll the pie dough out to about ¼ inch thick rectangle. Cut out rectangles that are 3 inches by 4 inches. You can rework and reroll out the dough scraps one time. You should have 8 rectangles total to make 4 pop tarts.
- Using a pastry brush, lightly brush 4 of the pie rectangles with a bit of egg.
- Using a tablespoon, scoop out 1 tbsp of the jam and place it in the center of the dough. Place the other half of the pop tart on top of the jam and lightly press around the edges of the dough.
- Use a fork to poke holes all around the edges of the pop tart. Place on a parchment lined baking sheet. Place the poptarts in the freezer for 10 minutes before baking. Then bake for 20-22 minutes, or just until the very corners of the pop tarts are browning.
- Remove from the oven and let cool completely. Then make the glaze. Whisk together the milk, powdered sugar and vanilla.
- Spoon a bit of the glaze onto the cooled pop tarts and allow it to spread across the middle. Then sprinkle with the cinnamon sugar crumble. Enjoy!
These pop tarts were SOOOOO good and so easy! i never even thought it was possible to make pop tarts from scratch and these were a hit! i will be making them again asap