Wild Blueberry Pop Tarts (Edit recipe)

Paleo WILD BLUEBERRY POP TARTS using our beloved PIE CRUST! Another classic childhood favorite pop tart with a paleo twist. You can also use our PIE CRUST MIX now available from our friends over at LEGIT BREAD COMPANY!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	0 g
Carbohydrates:	66 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	27 mg
Fiber:	0 g
Sugars:	52 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1/2 Legit Grain-Free Pie Crust, and accompanying ingredients, dough assembled
1 Egg, whisked for egg wash

Wild Blueberry Filing

6-8 bunch Blueberry Preserves, (no sugar added)
1-2 Tbsp Unsweetened Dried Blueberries, (optional)

Glaze (optional)

1 cup Powdered Sugar
1/8 - 1/4 tsp Blue Butterfly Pea Powder
2-3 Tbsp Almond Milk
Carnival Sprinkles (India Tree brand), or other natural dye rainbow sprinkles (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare pie crust as instructed, divide in half. Place in a bowl, cover with plastic and set aside. Pre-heat oven to 400° and line baking sheet with parchment paper or liner. Or you can prep your air fryer baking sheet as directed by manufacturer, see step #6 for directions.
Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring 3”x4” each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough to get 6-7 small rectangles. Place them on your prepared baking sheet evenly spaced.
Using a pastry brush, egg wash each of the “bottoms” and spoon approximately 1½ tbsp blueberry jam in the center, sprinkle approximately 1 tsp of dried berries (if using) on top of the jam, then set aside.
Using the remaining half of dough, roll out the same as you did for the bottoms, getting 6-7 “tops” measuring 3”x4” each. Brush each “top” with egg wash and lay that side down onto the “bottom” covering filling. Gently press all edges to seal and then finish using the tines of a fork. Using a toothpick, place several holes in the top to allow for steam while baking.
Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, place back in 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 brown. Remove from the oven and place on a cooling rack.
AIR FRYER – prepare your air fryer baking sheet and line with parchment paper if suggested by manufacturer. Our air fryer only has enough room to bake three at a time, so plan accordingly and use the first half of the dough to make three complete pop tarts. Brush with egg wash before placing in the air fryer and bake at 375° for 10-12 minutes or until golden brown. While the first three bake, prepare the next three then repeat to bake.
While pop tarts bake/cool, make glaze (if using) by adding all ingredients together and stir until well combined. If you want two different colors of blue, use part of the pea powder and then spoon half of the glaze into another bowl and use the remainder of the pea powder. Once cooled, spoon onto each pop tart or thin out the glaze and drizzle on top. If using sprinkles, sprinkle on while glaze is still wet.