Pop Tarts With Pie Crust
These homemade Pop Tarts With Pie Crust are buttery, flaky, and packed with delicious filling. Perfect for breakfast or a fun snack!
Ingredients
- 2 pre-made pie crusts store-bought or homemade
- 1 egg for egg wash
- 1 tbsp milk or water
- ½ cup strawberry jam or any fruit jam of choice
- 1 tbsp cornstarch optional, for thickening
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Sprinkles optional
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Out Dough: If using store-bought pie crust, let it come to room temperature and roll it out slightly to remove creases.
- Cut Rectangles: Use a pizza cutter or sharp knife to cut dough into 3 x 4-inch rectangles.
- Add Filling: Spoon 1 ½ tablespoons of strawberry jam into the center of half the rectangles, leaving space around the edges.
- Seal the Pop Tarts: Place another dough rectangle on top of the filled ones. Press edges together and crimp with a fork.
- Brush with Egg Wash: Whisk egg and milk together, then lightly brush over the tops for a golden, crisp finish.
- Poke Holes & Bake: Use a fork to poke small holes in the top. Bake for 12-15 minutes until golden brown.
- Cool & Ice: Mix powdered sugar, vanilla, and milk into a smooth icing. Spread on cooled pop tarts and add sprinkles.
Notes
- Don’t overfill! Too much jam will leak out while baking.
- Seal well! Crimp the edges tightly to prevent leaks.
- Cool before icing! If iced while warm, the glaze will melt into the crust.
- Storage: Keep in an airtight container at room temp for 2 days, refrigerated for 4-5 days, or frozen for 3 months.