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Wild Berry Pop Tarts

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These Wild Berry Pop Tarts have a flaky pie crust, sweet berry filling, and that iconic blue zig zag design we all know and love. They're so fun to make and even taste better than the original!

  • Author: Marisa Guerra
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 3 servings
  • Category: Breakfast

Ingredients

Pie Dough

  • 150 grams (1 ¼ cup) flour
  • 1 ½ tsp sugar
  • ¼ tsp salt
  • 4 oz (½ cup) butter, chilled and cubed
  • 2-3 tablespoon ice water

Triple Berry Filling

  • 6 oz frozen berry mix
  • 1 1/2 tbsp sugar
  • 2 tsp cornstarch

Topping

  • 1 egg
  • 2 tsp water
  • Turbinado sugar

Icing

  • 170 grams (1 1/2 cups) powdered sugar
  • 1 1/2-2 tbsp milk
  • 1 tsp vanilla
  • purple food coloring
  • blue food coloring

Instructions

  1. Preheat oven to 350º F.
  2. Whisk together the flour, sugar, and salt in a large bowl.
  3. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
  4. Pour the water over the flour mixture and stir together until it begins to form into a dough.
  5. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
  6. While the dough chills, prep the filling. Stir together the berries, sugar, and cornstarch in a nonstick pan over medium heat until the berries burst and the mixture begins to thicken. You can also smush down the berries with the back of the spoon. Transfer to a heat safe bowl and set aside. Once cooled, sift it through a sieve to remove the seeds.
  7. Roll the dough out onto a lightly floured surface until it is about 1/8" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
  8. On the 12" side, cut it into thirds so that each column measures about 4" wide.
  9. Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4."
  10. Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
  11. Whisk together the egg and water in a small bowl to make the egg wash. Set aside.
  12. Brush three of the rectangles with egg wash before carefully spooning the berry filling into the center of those same three rectangles.
  13. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the berries, pressing down around it gently to seal in the filling.
  14. Place the cookie sheet back into the fridge to let the pop tarts chill slightly.
  15. Cut off any excess dough to make the edges look neat. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side.
  16. Poke holes in the top of each pop tart with a toothpick or fork and then brush the tops of each with egg wash. Sprinkle with turbinado sugar.
  17. Bake the pop tarts for 30-35 minutes or until they are golden brown.
  18. Once the pop tarts are out of the oven, sift the powdered sugar into a bowl. Whisk in the milk and vanilla.
  19. Transfer about a third of the frosting to small bowl and add a drop of blue food coloring and mix.
  20. Add a drop of purple food coloring to the larger portion of frosting and mix.
  21. Transfer both icings to pastry bags. Pipe the purple icing onto each pop tart. Pipe two different zig zags of blue on each pop tart. Let the icing set slightly before eating. Enjoy!

Notes

  • Leftover pop tarts can be stored in an airtight container at room temperature for several days. I recommend reheating them in the microwave or oven, not the toaster.

Find it online: https://marisabakes.com/2024/09/04/wild-berry-pop-tarts/