Homemade Berry Pop Tarts

Made with refrigerated pie crust, fruit jam, and decadent frosting, it doesn't take much to make these Homemade Berry Pop Tarts, and they're certainly a treat.

Active Time:
25 mins
Total Time:
2 hrs 15 mins
12 (serving size: 1 pop tart)

Southerners know all too well that the way to someone's heart is through their stomach. What better way to express your infinite love for the special ones in your life than by baking them homemade treats? Not just any homemade treat—cue the nostalgia—the classic and divine pop tart.This indulgent, flaky pastry recipe coated in sugary icing brings us back to our glory days, (when we would beg Mama to put the box of strawberry pop tarts out for breakfast). Instead of reaching for that box of pop tarts, make these identical and more delectable homemade pop tarts instead. Made with refrigerated pie crust, fruit jam, and decadent frosting, it doesn't take much to make these homemade treats. Get the kids involved in this fun and easy baking activity. Assign them the tasty task of topping the treats with frosting and festive sprinkles. Be warned: these pop tarts are so delicious that there might be one or two missing from the baking sheet. Looking to keep the pop tart party going? Try our completely from-scratch Homemade Pop Tarts next

Homemade Pop Tarts
Southern Living


  • 2 (14.1-oz.) pkgs. refrigerated piecrusts

  • 1 cup plus 2 Tbsp. favorite fruit jam

  • 1 tablespoon cornstarch

  • 1 large egg, lightly beaten

  • 1 cup powdered sugar

  • 1 - 2 tablespoons heavy cream

  • Assorted sprinkles


  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 2 pie crusts to a 12-inch circle. Using a pizza cutter or knife, cut about 1-inch off of each side of circle to create approximately an 11x11-inch square. Cut the square horizontally into 3 even strips (approximately 35/8-inches each); then cut the strips in half vertically, creating 6 approximate (35/8 x 51/2-inch) rectangles.

  2. Whisk together 1 cup fruit jam and cornstarch in a medium bowl until smooth. Spoon about 11/2 tablespoons fruit mixture onto 3 of the pastry rectangles. Use a fork to poke holes in non-fruit rectangles. Brush beaten egg around edges of 3 fruit-topped rectangles, then lay remaining 3 rectangles over fruit filling. Use a fork to seal edges of pastry together. Transfer pop-tarts to 1 prepared baking sheet and chill while you repeat process with remaining pie crusts.

  3. Once all pop-tarts have been assembled, bake in preheated oven 18 minutes or until golden. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  4. Whisk together remaining 2 tablespoons fruit jam, powdered sugar, and 1 tablespoon cream until smooth. Add up to 1 tablespoon more cream, 1 teaspoon at a time, to reach desired glaze consistency. Spoon glaze over cooled pop-tarts, and top with desired sprinkles. Let glaze dry before serving, about 1 hour or up to 1 day.

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