Easy Homemade Pop Tarts with Pie Crust
These Easy Homemade Pop Tarts with Pie Crust are the shortcut version of a childhood favorite, and they come together with a short list of ingredients you probably already have.
A package of rolled pie crust does most of the work, jam or preserves brings the filling, and a simple egg wash gives the pastry its shiny golden finish.
One batch makes 6 to 8 pop tarts, and you can reach for store bought crust or a homemade crust, whichever suits your day. No fancy baking tools required, just a baking sheet, a fork, and a little counter space.
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Why you will love these Homemade pop tarts:
I have made this recipe more times than I can count over the past year, and I honestly do not think I have repeated a single flavor yet. That is the beauty of it.
Every batch can taste completely different, and nobody around the table gets bored. Some weeks we are a strawberry family, other weeks it is all about brown sugar and cinnamon.
Here is what keeps me coming back to this one:
- The kids can actually help. Little hands can cut the dough, spoon the jam, crimp the edges, and brush on the egg wash. My youngest takes the egg wash job very seriously, and the brush strokes are half the fun.
- Any flavor filling works. Strawberry, blackberry, blueberry, Nutella, brown sugar, you name it. You do you, and nobody will complain.
- You control the icing. Store bought pop tarts come with a thin skim of frosting. Here, you decide how much goes on each pastry, and if you want a thick swoop of icing across the top, have it your way.
Nothing wrong with that. A warm homemade pastry on a Saturday morning, with the kids crowded around the counter, is a pretty wonderful way to start the day. Who wants that?!
Ingredients and Substitutions:
The full list is short and easy to shop for. For the pop tart base you need:
- 1 package rolled pie crust (a 2 count, 7.5 ounce pack works great, or double a homemade crust recipe)
- 1 cup plus 2 tablespoons jam or preserves
- 1 large egg, for the egg wash
For the icing you need:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or cream
- 2 tablespoons jam
- 1/2 teaspoon vanilla
A few notes before you start. Homemade pie crust is absolutely an option, and it tastes lovely, but it adds time and extra ingredients, so on busy mornings I reach for the rolled crust and save myself the rolling pin work.
Cream or milk both work in the frosting, so use whatever is already in the fridge. And if you need an egg free version, skip the egg wash and brush the dough with coconut oil instead, or stir a little almond milk together with agave and use that.
Step By Step Instructions:
Preheat the oven to 400°F and line a baking sheet with parchment paper. Once the oven is heating, the rest of the process moves fast, so it helps to have your jam, your egg, and a fork within reach before you start cutting.
- Cut the rectangles. Lay a sheet of parchment on your baking sheet, then unroll the crust onto another sheet of parchment so it does not stick to the counter. Cut as many rectangles as you can from each crust, about 3 inches by 5 inches each. A plain index card makes a perfect template if you want them to match, and the kids love tracing around it.
- Re roll the scraps. Gather the leftover crust, knead it together into a ball, and roll it out into another large, thin piece, just under 1/4 inch thick. Cut the remaining rectangles from that. You can also build each pop tart as you go if that feels easier, especially with helpers nearby.
- Beat the egg. Crack the egg into a small bowl and whisk it until smooth. This is your egg wash, and it does double duty. It seals the edges and gives the pastry its shine.
- Add the filling. Lay your bottom rectangles out on the parchment lined baking sheet, about 8 of them. Spoon about 1 1/2 tablespoons of jam or preserves into the center of each one. Do not spread it out to the edges. Leaving a border of bare dough is what lets the two layers close properly.
- Brush, top, and seal. Brush the edges of the dough around the jam with egg wash, then place a second rectangle on top. Gently pinch the edges together with your fingers to seal the two layers. This is the step that keeps the jam where it belongs instead of leaking onto the pan.
- Crimp with a fork. Go around each sealed edge again with the tines of a fork. It gives the tarts that classic look and locks the seal even tighter. Then poke a few holes in the top of each pop tart so steam can escape while they bake.
- Glaze the tops. Brush the entire top of each pop tart with egg wash, edges included. Do not forget the corners.
- Bake. Slide the baking sheet into the oven and bake for about 12 to 15 minutes, until the pastries are golden brown.
- Cool completely. This one really matters. Let the pop tarts cool all the way down before you frost them, or the icing will melt and slide right off.
- Ice and finish. Whisk the powdered sugar, milk or cream, jam, and vanilla together until smooth, then spread it over each cooled pop tart. Add sprinkles, crushed freeze dried berries, or rose petals, or leave them plain.
Timing wise, prep takes about 20 minutes and baking takes about 15 minutes, so a full batch is roughly 35 minutes from start to finish. If little hands are helping with the crimping, add a few extra minutes and enjoy the mess.
One thing I have learned along the way: set up an assembly line. Bottom rectangles on the left, jam in the middle, tops and egg wash on the right. It keeps the process calm, and it means nobody is hunting for a fork with sticky fingers.
Recipe Tips
Fillings are wide open. I have used strawberry, blackberry, raspberry, mixed berry, apricot, cherry, and a homemade chia jam, and every single one worked beautifully. Strawberry is the one you see most often in my kitchen because it is the family favorite.
Two tips that make a real difference:
- Do not overfill. A generous spoonful is good, but too much jam will bubble out during baking and burn onto the pan.
- Press, then crimp. Pinch the edges closed by hand first, then run the fork around them. Doing both gives a noticeably better seal than the fork alone.
For reference, one pop tart from this recipe comes in around 232 calories, with 47 grams of carbohydrates, 1 gram of protein, 5 grams of fat, and 30 grams of sugar, based on the source nutrition information.
Storage:
Keep your pop tarts in an airtight container, and if you can, wrap them tightly too. They hold at room temperature for about 2 days, though they really are best fresh. In the fridge they keep for about 4 to 5 days, and in the freezer for up to 3 months.
Please do not reheat these in a toaster. The icing and the jam can make a real mess, and the filling gets very hot. For the best results, bake them at 350°F until warm and crispy, or pop them in the air fryer for a few minutes.
Flavor Variations:
The base recipe is a blank canvas, so change it up whenever the mood strikes.
- Brown sugar cinnamon. Mix about 3/4 cup brown sugar with 2 to 3 tablespoons softened butter and 2 to 3 teaspoons cinnamon, then use that instead of jam. Leave the jam out of the icing and stir in 1 teaspoon of cinnamon instead.
- S’mores. Fill the middle with chopped chocolate and marshmallows, then frost with marshmallow fluff or chocolate frosting and sprinkle graham cracker crumbs over the top.
- Other fillings to try. Lemon curd, Nutella, peanut butter or peanut butter and jelly, pie filling, blueberry preserves, apple butter. Have it your way.
Try these other breakfast recipes:
If you love a fun breakfast treat, these are worth a look: Blueberry Baked French Toast Muffins, Strawberry Crumble Muffins, Carrot Cake Baked Donuts, Triple Vanilla Donuts with Maple Glaze, and Banana Oat Blender Pancakes. Any of them would make a lovely partner for a lazy weekend morning.
FAQs
Can you use store-bought pie crust for homemade pop tarts?
Yes, you can use store-bought pie crust to make homemade pop tarts. For this recipe, one package of rolled pie crust, typically a 2-count 7.5-ounce pack, is recommended. Let the crust sit at room temperature for about 15 minutes before unrolling to prevent cracking.
How do you keep homemade pop tarts from leaking?
To prevent leaking, use about 1.5 tablespoons of jam per pop tart and do not overfill. Brush the edges of the bottom dough with egg wash before adding the top rectangle, then pinch the edges firmly to seal. Finally, crimp the edges with a fork to create a secure seal and poke a few vent holes in the top crust.
What is the best filling for homemade pop tarts?
The filling is highly customizable. Popular options include strawberry, raspberry, or blackberry jam, a mixture of brown sugar, butter, and cinnamon for brown sugar cinnamon pop tarts, or chopped chocolate and marshmallows for a s'mores version. Stick to about 1.5 tablespoons of filling per pastry to avoid overflow.
How do you store and reheat homemade pop tarts?
Store homemade pop tarts in an airtight container at room temperature for up to 2 days, refrigerate for 4 to 5 days, or freeze for up to 3 months. For reheating, bake them in a 350°F oven or air fryer for a few minutes until warm and crispy; do not use a toaster.
Easy Homemade Pop Tarts with Pie Crust
Easy Homemade Pop Tarts with Pie Crust These Easy Homemade Pop Tarts with Pie Crust are the shortcut version of a childhood favorite, and they come together with a short list of ingredients you probably already have. A package of rolled pie crust does most of the work, jam or preserves brings the filling, and a simple egg wash gives the pastry its shiny golden finish.
- Total Time: 35 min
- Yield: 6 –8 pop tarts 1x
Ingredients
Pop Tart Base
1 package rolled pie crust
1 c jam or preserves
2 T jam or preserves
1 large egg
Icing
1 c powdered sugar
2 T milk or cream
2 T jam
1/2 tsp vanilla
Instructions
1-Preheat oven to 400°F: Preheat oven to 400°F.
2-Lay a sheet of parchment on a: Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could literally use an index card as a guide!) rectangles as you can from each crust. With remaining crust, knead together and then roll out into another large, thin piece (just under 1/4 in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.)
3-Beat the egg for your egg wash: Beat the egg for your egg wash in a small bowl. Lay out 8 rectangles on the parchment lined baking sheet. Add 1 1/2 Tablespoons of desired jam. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart and then brush the entire top, including edges, with the egg wash.
4-Continue with the rest of the pop: Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown.
5-Once cooled, whisk together icing ingredients and: Once cooled, whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals (ha, that’s what I used because I didn’t have freeze dried berries) or just eat them as is! Store in an air tight container for up to about 2 days although they are best fresh1
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 15 min
- Method: bake
Nutrition
- Calories: 232kcal
- Sugar: 30g
- Sodium: 83mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 1mg
