Side Pannel
Homemade Blueberry Pop Tarts
Homemade Blueberry Pop Tarts
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 2 cups blueberries
- ¼ cup sugar, plus 1 tablespoon
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- Flour for dusting
- 1 large egg
- 1 cup confectioners' sugar
- Double Recipe For Pie Dough:
- 1 1/4 cups all-purpose flour plus more for dusting your work surface
- 1/4 tsp salt
- 6 tbsp unsalted butter chilled and cut into 1/2" cubes
- 2 tbsp shortening chilled and cut into 1/2" cubes
- 5 - 7 tbsp ice water
Directions
In a saucepan, combine 1 & ½ cups of the blueberries, ¼ cup of the sugar and lemon juice over medium heat and cook, stirring often, until the berries begin to release their juices. About 5 minutes.
Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoon water.
Add the cornstarch slurry to the blueberry mixture and cook until the juices come to a boil and thicken.
Remove from the heat and stir in the remaining ½ cup berries.
Pour the berry mixture into a medium bowl and allow to cool some.
Pre-heat the oven to 375 F.
Place the dough on a floured surface and divide in half.
One at a time, roll out a dough-half into rectangles, about 12 by 10 inches, and about ⅛" thick each.
Trim the edges evenly (I use a pizza cutter to do this).
Using a paring knife, or a pizza cutter, cut each pastry sheet into 3 rectangles, measuring 10 by 4 inches.
Place about 3 tablespoon of the blueberry filling on one half of a rectangle, leaving a ½-inch border uncovered.
For each pie, fold the dough in half, vertically so the edges meet, then crimp on all sides with a fork.
Transfer pies to an un-greased baking sheet.
In a bowl, beat the egg with 1 teaspoon water to make an egg wash.
Lightly brush the pies with the egg wash, then cut an 'X' in the top of each pie, and sprinkle with the remaining 1 tablespoon sugar.
Bake the pies until golden, about 25 minutes (rotate the baking sheet halfway through)
Let the pies cool on the pan on a wire rack.
Meanwhile, mix 1 cup confectioners' sugar into a bowl, and whisk in 2 tablespoons of water. The mixture should have the consistency of heavy cream.
Brush the icing over the cooled pies. Let rest a couple minutes.
Serve and enjoy!!
Double Recipe For Pie Dough:
Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
Add the salt and then the chilled butter and shortening. Secure the lid onto the food processor.
Cut the fat into the flour by pulsing 7 or 8 times. The butter should resemble small frozen peas.
Through the tube of the food processor, add the ice water, 1 tbsp at a time, just until a ball forms. Immediately stop processing.
Remove the dough from the processor and using your thumbs, for a disc.
Enclose the dough in plastic wrap and place in the refrigerator for 1 hour.
On a lightly floured counter/surface, place the dough. Try not to handle the dough too much, to prevent the butter pieces from melting.
You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
Use your fingers to flute the edges. Your pie dough is not ready for baking!
Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoon water.
Add the cornstarch slurry to the blueberry mixture and cook until the juices come to a boil and thicken.
Remove from the heat and stir in the remaining ½ cup berries.
Pour the berry mixture into a medium bowl and allow to cool some.
Pre-heat the oven to 375 F.
Place the dough on a floured surface and divide in half.
One at a time, roll out a dough-half into rectangles, about 12 by 10 inches, and about ⅛" thick each.
Trim the edges evenly (I use a pizza cutter to do this).
Using a paring knife, or a pizza cutter, cut each pastry sheet into 3 rectangles, measuring 10 by 4 inches.
Place about 3 tablespoon of the blueberry filling on one half of a rectangle, leaving a ½-inch border uncovered.
For each pie, fold the dough in half, vertically so the edges meet, then crimp on all sides with a fork.
Transfer pies to an un-greased baking sheet.
In a bowl, beat the egg with 1 teaspoon water to make an egg wash.
Lightly brush the pies with the egg wash, then cut an 'X' in the top of each pie, and sprinkle with the remaining 1 tablespoon sugar.
Bake the pies until golden, about 25 minutes (rotate the baking sheet halfway through)
Let the pies cool on the pan on a wire rack.
Meanwhile, mix 1 cup confectioners' sugar into a bowl, and whisk in 2 tablespoons of water. The mixture should have the consistency of heavy cream.
Brush the icing over the cooled pies. Let rest a couple minutes.
Serve and enjoy!!
Double Recipe For Pie Dough:
Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
Add the salt and then the chilled butter and shortening. Secure the lid onto the food processor.
Cut the fat into the flour by pulsing 7 or 8 times. The butter should resemble small frozen peas.
Through the tube of the food processor, add the ice water, 1 tbsp at a time, just until a ball forms. Immediately stop processing.
Remove the dough from the processor and using your thumbs, for a disc.
Enclose the dough in plastic wrap and place in the refrigerator for 1 hour.
On a lightly floured counter/surface, place the dough. Try not to handle the dough too much, to prevent the butter pieces from melting.
You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
Use your fingers to flute the edges. Your pie dough is not ready for baking!
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