Easy Homemade Pop Tarts with Pie Crust
Flaky, golden, and filled with your favorite jam or sweet filling — these easy homemade pop tarts come together quickly using store-bought or homemade pie crust. Fully customizable, kid-friendly, and way better than the boxed version!
Ingredients
For the Pastry:
- 2 Store-bought rolled pie crusts Or homemade pie crust
- 1 Large egg
- tbsp Water Mixed with egg for wash
For the Filling:
- ¾ cup Strawberry jam or preserves Or any flavor you prefer
For the Frosting:
- 1 cup Powdered sugar Sifted
- 2-3 tbsp Heavy cream or milk Add more for thinner icing
- Sprinkles
Instructions
- 1. Bring dough to room temperature. Remove pie crusts from the refrigerator and let them rest on the counter for 10–15 minutes until pliable and easy to work with.2. Cut rectangles. Stack both pie crust sheets and cut into rectangles approximately 3×4 inches using a pizza cutter, a sharp knife, or a pastry cutter. Gather scraps, re-roll to ¼-inch thickness, and cut additional rectangles.3. Prepare the baking sheet. Line a baking sheet with parchment paper. Preheat your oven to 375°F (190°C). Arrange the bottom rectangles on the prepared baking sheet.4. Add the filling. Spoon approximately 1½ tablespoons of jam into the center of each bottom rectangle. Keep the filling away from the edges — do not spread it to the borders.5. Apply egg wash to edges. In a small bowl, whisk together the egg and water. Using a pastry brush, brush the egg wash along all four edges of each filled rectangle.6. Top and seal. Place a second rectangle over each filled piece and press the edges together firmly with your fingers to seal.7. Crimp with a fork. Press the tines of a fork along all four edges of each Pop-Tartto crimp and fully seal. Then poke a few holes in the top of each pastry to allow steam to escape.8. Brush with egg wash. Brush the entire top surface of each Pop-Tartwith the remaining egg wash, making sure to cover the edges too.9. Bake. Bake in the preheated oven for 12–15 minutes, or until the pastries are golden brown. Remove and transfer to a wire rack.10. Cool completely. Allow pop tarts to cool fully before frosting — at least 20–30 minutes. Icing applied too early will melt and run off.11. Make the frosting. Whisk together powdered sugar, cream or milk, and vanilla extract until smooth. Adjust consistency by adding more cream to thin or more powdered sugar to thicken.12. Frost and decorate. Spread icing over each cooled Pop-Tart. Top with sprinkles if desired. Allow icing to set for a few minutes before serving.
Notes
- Don't overfill. Too much jam will push through the sealed edges during baking. Stick to about 1½ tablespoons per pastry.
- Double-seal the edges. Press firmly with your fingers first, then crimp with a fork — this two-step method prevents leaking.
- Egg-free option. Substitute the egg wash with melted coconut oil or a mix of almond milk and agave nectar.
- Flavor variations: Try brown sugar and cinnamon, Nutella, lemon curd, peanut butter and jelly, apple butter, or your favorite pie filling.
- Brown Sugar Cinnamon Filling: Mix ¾ cup brown sugar, 2–3 tbsp softened butter, and 2–3 tsp cinnamon. Add ½ tsp cinnamon to the frosting too.
- Storage: Room temperature in an airtight container for 2 days, refrigerated for 4–5 days, or frozen for up to 3 months.
- Reheating: Warm in a 350°F oven or air fryer for a few minutes. Avoid the toaster.