1 3/4 cup unbleached all-purpose flour
3/4 tsp granulated sugar
3/4 tsp salt
9 tbsp cold butter cut into 1/4
1/3 cup ice-cold water
1 large egg yolk
1 tbsp water
15 oz. can blueberries in light syrup
1/4 cup granulated sugar
1/2 cup powdered sugar
1 tbsp whole milk
1/4 tsp vanilla extract
sprinkles (optional)
In a large mixing bowl, whisk together the flour, 3/4 tsp sugar and salt.
Add in the butter and use your fingers to rub the butter into the dry ingredients until the butter is broken up into small pieces the size of peas.
Slowly add in the water and mix with your hands until the dough comes together.
Divide the dough in half, flatten each piece into 1 inch thick disks. Wrap each in saran wrap and place in the refrigerator until firm (about 1 hour).
While you wait for the dough to firm, make your filling. Open the canned blueberries and transfer to a medium-sized saucepan.
Heat the saucepan over medium to high heat. Stir in ¼ cup sugar.
Bring the mixture to a boil, stirring frequently. Continue to boil until the fruit has the consistency of a thick jam (about 20 minutes). Make sure you stir constantly throughout the process so the fruit does not burn.
Transfer to a bowl, cover, and set aside to cool.
Make the egg wash. In a small bowl, whisk the egg yolk and 1 tablespoon water until it is well combined and has a liquid consistency.
Once the dough has chilled and is ready to use, remove it from the refrigerator and preheat the oven to 350 degrees F.
Roll out each disk into rectangle shapes about ¼” thick.
Using a sharp knife, cut the dough into about 20 rectangles that are 2”x3” in size.
Place the rectangles on top of a parchment paper lined baking sheet.
Spread 1 teaspoon of the blueberry jam in the middle of each rectangle.
Use the back of a spoon or small brush to brush the egg wash around the edges of the pie dough.
Place the remaining rectangles on top of each pie. Use a fork or your finger to push down the edges to seal the filling inside.
Brush egg wash on top of each pie and place in the oven. Bake for 20-25 minutes or until the edges start to brown.
Remove from oven and let cool.
Make the frosting. In a small bowl, whisk together the powdered sugar and milk.
Once the pop tarts have cooled completely, spread the frosting on top of each. Add sprinkles if desired and enjoy!
