These Wild Blueberry Pop Tarts are a nostalgic favorite from childhood, but with a paleo twist. Using our delicious pie crust, these pop tarts are not only a healthier alternative but also packed with flavor. You can also opt for our Pie Crust Mix, now available with our friends at Legit Bread Company, to make the process even easier!

Preparation Time

30 minutes

Cooking Time

25 minutes

Ingredients

10

Serves: 6

Ingredients:

• ½ grain-free pie crust dough from Back Porch Paleo – Legit Bread Company, with accompanying ingredients and assembled dough
• 1 beaten egg for brushing
• Wild blueberry filling
  • 6-8 tablespoons of sugar-free blueberry preserves
  • 1-2 tablespoons of unsweetened dried blueberries (optional)
• Glaze (optional)
  • 1 cup powdered sugar
  • ⅛ to ¼ teaspoon of blue butterfly pea powder
  • 2-3 tablespoons almond milk
• Carnival sprinkles – India Tree brand or any other rainbow-colored, natural dye sprinkles (optional)

Instructions:

1. Prepare the pie crust dough according to the instructions. Divide it in half. Place one half in a bowl, cover with plastic wrap, and set it aside. Preheat your oven to 400°F and line a baking sheet with parchment paper or a liner. Alternatively, prepare your air fryer basket according to the manufacturer’s instructions. See step 6 for air fryer guidance.
2. Remove half of the dough and keep the other half covered in the bowl. You’ll be making 6 “bottoms” measuring 3”x4” each. Roll the dough to about ¼” thickness, and using a ruler or paper template, cut the dough into 6-7 small rectangles. Place them on the prepared baking sheet, spacing them evenly.
3. Using a pastry brush, brush each of the “bottoms” with the egg wash, then add approximately 1½ tablespoons of blueberry jam in the center of each rectangle. Sprinkle about 1 teaspoon of dried blueberries on top of the jam (if using), then set aside.
4. With the remaining dough, roll it out the same way as the bottom, forming 6-7 “tops” measuring 3”x4” each. Brush each “top” with the egg wash and place it egg-wash-side down over the blueberry filling on the “bottom.” Gently press the edges to seal, then finish by crimping the edges with a fork. Use a toothpick to make several holes in the top to allow steam to escape while baking.
5. Place the pop tarts in the oven and bake for 10 minutes. Remove them from the oven and brush the tops with the remaining egg wash, then return them to the oven and continue baking until golden brown, approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden. Remove from the oven and let them cool on a wire rack.

Air Fryer Instructions:

Prepare your air fryer basket with parchment paper (if suggested by the manufacturer). Our air fryer fits only three pop tarts at a time, so plan accordingly and use the first half of the dough to make three complete pop tarts. Brush each with egg wash before placing them in the air fryer and cook at 375°F for 10-12 minutes or until golden brown. While the first batch is baking, prepare the remaining three pop tarts and repeat the process.

6. While the pop tarts are baking or cooling, make the glaze (if using). Combine all the glaze ingredients and stir until well mixed. For two different shades of blue, divide the glaze into two bowls and add a bit of the butterfly pea powder to each bowl. After the pop tarts cool, drizzle the glaze on top of each one. If you’re using sprinkles, apply them while the glaze is still wet.

Enjoy your delicious, paleo-friendly Wild Blueberry Pop Tarts!