I turned simple pie crust and sweet strawberry filling into a flaky Strawberry Pop Tart that looks nearly homemade and makes a charming breakfast, after school snack, or Valentine’s Day treat.

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I love turning lazy pie crusts into something sneaky and fun: Homemade Pop Tarts With Pie Crust. They taste like nostalgia and a little mischief, stuffed with strawberry jam and sealed to hold a sweet pocket that pops the moment you bite.

I made them for a Valentine’s Day Toddler Breakfast one year and my kitchen filled with sticky smiles. They even pass for Homemade Heart Poptarts when cut in shapes, perfect for little hands or a cheeky breakfast surprise.

I won’t lie, they aren’t perfect every time, but that’s part of the charm and why you want to try them.

Ingredients

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Flaky crust mostly carbs and fat gives buttery, crispy mouth feel.
Strawberry jam sweet and high in sugar, adds bright fruit flavor and fast carbs.
Fresh strawberries low calorie, vitamin C rich and slightly tart, adds fresh sweetness.
Egg adds protein moisture and structure, helps seal edges and brown.
Powdered sugar pure sweetness very fine, dissolves fast in glaze, mostly simple sugars.
Cornstarch thickens fillings, few calories and neutral taste, keeps jam less runny.
Butter adds richness and depth, saturated fat, a little goes a long way.
Vanilla extract warm aroma, tiny calories, lifts flavor and makes glaze taste sweeter.

Ingredient Quantities

2 (9 inch) pie crusts, store bought or homemade

1 cup strawberry jam or preserves (seedless preferred)

or 1 1/2 cups fresh strawberries, chopped (if making fresh filling)

2 tablespoons granulated sugar (for fresh strawberries)

1 teaspoon fresh lemon juice

1 teaspoon cornstarch

1 tablespoon water (to mix with cornstarch)

1 large egg

1 tablespoon water or milk (for egg wash)

1 cup powdered sugar

1 to 2 teaspoons milk or heavy cream (for glaze)

1/2 teaspoon vanilla extract

pinch of fine salt

1 tablespoon unsalted butter, optional (to enrich filling)

sprinkles or sanding sugar, optional

How to Make this

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1. Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat.

2. Make the filling: if using jam just spoon 1 cup of strawberry jam into a bowl and set aside. If using fresh strawberries, toss 1 1/2 cups chopped strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice, then mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the fruit; simmer in a small saucepan over medium heat until thickened, about 4 to 6 minutes, stir in 1 tablespoon butter if you want it richer, cool completely.

3. Unroll both 9 inch pie crusts on a lightly floured surface and gently roll to even them out if needed; cut into 6 to 8 rectangles (about 3 by 4 inches each) so you have matching top and bottom pieces.

4. Whisk 1 large egg with 1 tablespoon water or milk to make an egg wash; reserve a little for glazing later if you want extra shine.

5. Place half the rectangles on the prepared sheet, spoon about 1 to 2 tablespoons of jam or cooled strawberry filling onto each leaving a 1/4 inch border all around; don’t overfill or it’ll leak everywhere.

6. Brush the border with egg wash, top with the matching rectangle, press edges together gently, then crimp the edges with a fork and cut two small slits in the top to vent steam; brush the tops with more egg wash.

7. Optional but helpful: chill the assembled pop tarts on the sheet in the fridge for 10 minutes so they hold shape better in the oven.

8. Bake 18 to 22 minutes until golden brown and set; remove to a wire rack and let cool completely before glazing, otherwise the glaze will slide off.

9. Make the glaze by whisking 1 cup powdered sugar with 1 to 2 teaspoons milk or heavy cream, 1/2 teaspoon vanilla extract and a pinch of fine salt; add the liquid slowly until you get a spreadable but not runny glaze.

10. Spread or drizzle the glaze over cooled pop tarts, add sprinkles or sanding sugar if you like, let the glaze set, then serve; store leftovers in an airtight container for 1 to 2 days or freeze for longer.

Equipment Needed

1. Oven and a rimmed baking sheet plus parchment paper or a silicone baking mat
2. Mixing bowls, at least one small and one medium, for jam, filling and glaze
3. Small saucepan and a wooden spoon or silicone spatula for cooking fresh strawberries
4. Rolling pin and a sharp knife or pizza cutter to cut the crust into rectangles
5. Measuring cups and measuring spoons
6. Pastry brush for egg wash and finishing glaze
7. Fork to crimp the edges and make those little vents
8. Whisk for the egg wash and the glaze
9. Wire cooling rack so the pop tarts cool completely before glazing

FAQ

Can I use store bought pie crust or do I need to make it from scratch? Yes you can totally use store bought crust, it saves time. Keep it cold, roll it out gently so it matches thickness, and patch any tears with little scraps. Chill the cut and filled tarts before baking so they hold shape better.

How do I make the fresh strawberry filling so it is not runny? Chop 1 1/2 cups strawberries, toss with 2 tbsp sugar and 1 tsp lemon juice. Mix 1 tsp cornstarch with 1 tbsp water, stir into berries and simmer 2 to 3 minutes until thickened. Add 1 tbsp butter at the end if you want richer flavor. Cool completely before filling or the crust will get soggy.

What is the best way to seal the Pop Tarts so they don't leak? Brush the edge of the bottom rectangle with a little egg wash, add a modest amount of filling, top with the second rectangle, press edges firmly then crimp with a fork. Cut 2 or 3 small vents in the top to let steam escape. Chill the assembled tarts 10 to 15 minutes before baking for less spreading.

What temperature and time should I bake them at? Bake on a parchment lined sheet at 375 F for about 18 to 22 minutes until golden brown. If using a cold baking stone add a minute or two. Let them cool before glazing so the filling doesn't ooze out.

Can I freeze them and how do I reheat? Yes freeze unbaked tarts on a baking sheet until firm then wrap airtight, bake from frozen adding 3 to 6 minutes. For baked ones wrap tight and freeze up to a month. Reheat in a 300 F oven for 6 to 10 minutes to re-crisp. Avoid microwave unless you're okay with soft crust.

How do I make the glaze and any tips for decorating? Whisk 1 cup powdered sugar with 1 to 2 tsp milk or cream, 1/2 tsp vanilla and a pinch of salt. If too thin add more sugar, too thick add tiny amounts of milk. Spread on cooled tarts and add sprinkles while glaze is wet. For a cleaner look pipe a thin line of glaze across instead of covering whole top.

Homemade Pop Tarts With Pie Crust Recipe Substitutions and Variations

2 (9 inch) pie crusts
- Puff pastry (refrigerated) — flakier and puffs up, bake a little longer at same temp
- Crescent roll dough — softer, seams can leak so press edges well
- Store bought gluten free pie crust — works same, may be more fragile so handle gently
1 cup strawberry jam or 1 1/2 cups fresh strawberries
- Any fruit jam (apricot, raspberry, blueberry) — same ratio, just a different flavor
- Frozen berries (thawed and reduced with a bit of sugar) — use like fresh, drain excess liquid
- Chocolate hazelnut spread or peanut butter — for a non-fruit filling, use same volume
1 teaspoon cornstarch
- Arrowroot powder, 1:1 — clear glossy finish, good for fruit fillings
- Tapioca starch, 1:1 — thickens well and stays stable when cooled
- All purpose flour, use about 2 times the amount (so ~2 tsp) — cooks opaque and needs a little longer to activate
1 large egg (egg wash)
- Milk or cream, brush on (about 1 tbsp) — gives color but less shine than egg
- Melted butter, brush on — adds flavor and brownness but not glossy
- Aquafaba (chickpea liquid), 1 tbsp per egg — vegan option, gives good shine when baked

Pro Tips

– Chill the assembled pastries for at least 10 minutes before baking, or even pop them in the freezer for 5. That helps the crust hold its shape so the filling doesnt leak all over the pan.

– If youre using fresh strawberries, cook them down until really thick and taste for sweetness before you fill. Jam is an easy shortcut when you want less mess, and a little pat of butter stirred into cooked filling makes it richer.

– Dont overfill. Aim for about a tablespoon so the seams seal better. Use a zip-top bag with the corner snipped or a small spoon to control how much goes in.

– Let the tarts cool completely before glazing, otherwise the glaze will run off. If the glaze seems too thin add more powdered sugar slowly, if too thick add tiny drops of cream.

Homemade Pop Tarts With Pie Crust Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I turned simple pie crust and sweet strawberry filling into a flaky Strawberry Pop Tart that looks nearly homemade and makes a charming breakfast, after school snack, or Valentine's Day treat.

Servings

servings

Calories

310

kcal

Equipment: 1. Oven and a rimmed baking sheet plus parchment paper or a silicone baking mat
2. Mixing bowls, at least one small and one medium, for jam, filling and glaze
3. Small saucepan and a wooden spoon or silicone spatula for cooking fresh strawberries
4. Rolling pin and a sharp knife or pizza cutter to cut the crust into rectangles
5. Measuring cups and measuring spoons
6. Pastry brush for egg wash and finishing glaze
7. Fork to crimp the edges and make those little vents
8. Whisk for the egg wash and the glaze
9. Wire cooling rack so the pop tarts cool completely before glazing

Ingredients

2 (9 inch) pie crusts, store bought or homemade
1 cup strawberry jam or preserves (seedless preferred)
or 1 1/2 cups fresh strawberries, chopped (if making fresh filling)
2 tablespoons granulated sugar (for fresh strawberries)
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
1 tablespoon water (to mix with cornstarch)
1 large egg
1 tablespoon water or milk (for egg wash)
1 cup powdered sugar
1 to 2 teaspoons milk or heavy cream (for glaze)
1/2 teaspoon vanilla extract
pinch of fine salt
1 tablespoon unsalted butter, optional (to enrich filling)
sprinkles or sanding sugar, optional

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
Make the filling: if using jam just spoon 1 cup of strawberry jam into a bowl and set aside. If using fresh strawberries, toss 1 1/2 cups chopped strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice, then mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the fruit; simmer in a small saucepan over medium heat until thickened, about 4 to 6 minutes, stir in 1 tablespoon butter if you want it richer, cool completely.
Unroll both 9 inch pie crusts on a lightly floured surface and gently roll to even them out if needed; cut into 6 to 8 rectangles (about 3 by 4 inches each) so you have matching top and bottom pieces.
Whisk 1 large egg with 1 tablespoon water or milk to make an egg wash; reserve a little for glazing later if you want extra shine.
Place half the rectangles on the prepared sheet, spoon about 1 to 2 tablespoons of jam or cooled strawberry filling onto each leaving a 1/4 inch border all around; don't overfill or it'll leak everywhere.
Brush the border with egg wash, top with the matching rectangle, press edges together gently, then crimp the edges with a fork and cut two small slits in the top to vent steam; brush the tops with more egg wash.
Optional but helpful: chill the assembled pop tarts on the sheet in the fridge for 10 minutes so they hold shape better in the oven.
Bake 18 to 22 minutes until golden brown and set; remove to a wire rack and let cool completely before glazing, otherwise the glaze will slide off.
Make the glaze by whisking 1 cup powdered sugar with 1 to 2 teaspoons milk or heavy cream, 1/2 teaspoon vanilla extract and a pinch of fine salt; add the liquid slowly until you get a spreadable but not runny glaze.
Spread or drizzle the glaze over cooled pop tarts, add sprinkles or sanding sugar if you like, let the glaze set, then serve; store leftovers in an airtight container for 1 to 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.