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Giant Homemade Blueberry Pop Tart

This giant pop tart is bursting with wild blueberries and chia seeds wrapped in a flaky, buttery, crust for a delicious treat your inner child will be screaming for.

In case you haven’t noticed I’m obsessed with making homemade pop tarts so I decided to give my very first pop tart recipe new life with a few updates in the ingredient list and fresh photos.

If you enjoyed the original homemade giant pop tart recipe, you are going to LOVE this updated version.

The best part is not it’s flaky crust or chia jam filled centers but that it’s made vegan with a gluten free option!

You are going to love it!

How to make this homemade giant pop tart

  1. Prepare the blueberry chia filling by placing the ingredients (minus the chia seeds) into a small pot over medium heat. Cook the filling until the blueberries begin to release juices. Use the back of a wooden spoon to smash the blueberries as much as you can. Simmer for 5 minutes and then turn off the heat. Finally stir in the chia seeds and then let your jam cool.
  2. Make the crust by placing the flour, sugar, salt and cubed butter into a food processor and pulsing until combined. Add in the water one tablespoon at a time, pulsing between each addition until the dough forms crumbles.
  3. Pour the crumbles onto a clean work surface and press them into mound. Knead the dough until smooth, about 3-5 turns. Separate the dough into two evenly sized pieces.
  4. Preheat your oven to 375 F and prepare your work surface with parchment paper dusted with flour. Roll out each piece of dough into rectangles about 1/8 inch in thickness. For one of the rectangles, use a fork or toothpick to poke holes so air can escape.
  5. Add the filling to the bottom dough leaving about 1 inch of room around the edges. Top with the second dough and seal them together using a fork to crimp the edges. Brush the entire pastry with egg wash.
  6. Bake the pop tart and drizzle with blueberry glaze. Enjoy!

Giant Homemade Blueberry Pop Tart

This giant blueberry pop tart is bursting with wild blueberries and chia seeds wrapped in a flaky, buttery, crust for a delicious treat your inner child will be screaming for. 
Pin Recipe
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, giant pop tart, pop tarts
Servings: 12 pieces
Author: Ciarra Siller

Equipment

  • food processor
  • baking sheet

Ingredients

blueberry filling

  • 2 cups frozen wild blueberries
  • ½ cup organic cane sugar
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 2 tsp corn starch
  • 1 tbsp chia seeds

crust

  • 1 ½ cups all purpose flour or 1:1 gluten free baking flour
  • 1 tbsp organic cane sugar
  • ¼ tsp sea salt
  • ½ cup vegan butter cold
  • 4-6 tbsp cold water

glaze

  • ½ cup organic powdered sugar
  • 1 tbsp blueberry juice *see notes
  • 1-2 tbsp plant milk
  • sprinkles if desired

other

  • egg wash or plant milk for vegan

Instructions

  • Prepare the blueberry chia filling by placing the ingredients (minus the chia seeds) into a small pot over medium heat. Cook the filling until the blueberries begin to release juices. Use the back of a wooden spoon to smash the blueberries as much as you can (remove 1 teaspoon of juice and set it aside to use for the glaze). Simmer for 5 minutes and then turn off the heat. Finally stir in the chia seeds and then let your jam cool.
  • Make the crust by placing the flour, sugar and salt into into a food processor and pulse until combined. Cut your butter into cubes and them to the flour mixture and then pulse until the butter is in small chunks and evenly distributed. Add in the water one tablespoon at a time, pulsing between each addition until the dough forms crumbles.
  • Pour the crumbles onto a clean work surface and press them into a mound. Knead the dough until smooth, about 3-5 turns. Separate the dough into 2 evenly sized pieces.
  • Preheat your oven to 375 F° and prepare your work surface with parchment paper dusted with flour. Roll out each piece of dough into rectangles about ⅛ inch in thickness. In one of the rectangles, use a fork or toothpick to poke holes so air can escape while baking.
  • Add the filling to the bottom dough leaving about 1 inch of room around the edges. You will have a bit left over, save this for the glaze and future use. Top with the second dough and seal them together using a fork to crimp the edges. Brush the entire pastry with egg wash.
  • Place the pop tart on a baking sheet and bake for 30-40 minutes and golden brown. Let cool before stirring together the glaze and pour over the pop tart. Finish with sprinkles if desired. Cut into 12 pieces and serve.

Notes

*for the blueberry juice, remove 1 teaspoon of juice from the filling before adding in the chia seeds. 
 

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Vanessa
Vanessa
5 years ago

Thanks for sharing! Can I use regular sugar and powdered sugar instead?

Lacey
Lacey
5 years ago

Can I substitute the tapioca starch? Did you mix not include it or does the recipe need extra?

Kathe Levesque
Kathe Levesque
2 years ago
Reply to  Lacey

Am VERY excited to discover this recipe! I have been searching for a good DIY pop tart recipe for a couple of years to tuck into work lunches. Thank you so much!

Aisha
Aisha
1 year ago

This looks so delish! Can I use store-bought pastry? Would i have to use short crust pastry?

Isabeau
Isabeau
6 months ago

Can I make this in the small pop tart form?

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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