Wildberry Pop-Tarts

5 from 16 votes

Wildberry Poptarts from your very own kitchen; buttery tender crust, homemade wildberry filling, and trademark violet & sky blue icing.

Prep Time30

Cook Time25

Servings: 8 poptarts

Author: Portlandia Pie Lady

Place all berries (fresh or frozen) in a sauce pan on stove top over medium-high heat.
Bring berries to a simmer and reduce heat to medium and let simmer about 15 minutes, mashing berries as it cooks.
Pour the berries through a sieve to remove most of the seeds. Return berry juice to sauce pan and add the sugar and place heat at medium-high until juice and sugar starts to simmer again.
In a small bowl, stir the cornstarch into the applesauce and whisk the mixture into the simmering berry juice until it thickens, about 1 to 2 minutes.
Remove from heat and let cool while preparing tart dough.

In a large bowl, stir all of the dry ingredients together. Use a large serving fork or pastry cutter and cut in the butter until crumbly.
Add the cold water all at once and stir a few times, just until forms a ball (do not kneed or over mix).
Divide dough in half and roll out to 1/8-inch thick. You should be able to cut 8 or 9, 3-inch x 4-1/2-inch rectangles. Place cut rectangles onto a parchment lined baking sheet. (I was able to make 8 with 1 smaller extra poptart.)
Roll out the dough for the top crust pieces, and place in refrigerator for about 5 minutes, handling is much easier when a little cold. (Refrigerating is especially important if you are using gluten free dough as it tears easier). Beat the egg with 2 tablespoons water for the egg wash and set aside.
Spread on 1-1/2 tablespoons of wildberry filling on the bottom pieces, leaving about 3/8-inch border for sealing and crimping.
Wet edges with water (use egg wash if making gluten free). Roll other half of dough to 1/8-inch thick, and cut the top crusts.
Place on top crust, crimp with fork, and poke with toothpick or tines of fork for venting.
Brush on egg wash and bake 25 minutes @ 375 F. Remove from oven and let cool 5 minutes before icing.

Use 1 cup powder sugar for violet and 2/3 cup powder sugar for sky blue.
Add 1 teaspoon of milk at a time until icing will goo off fork, but not watery. If too thin, add more powdered sugar.
Add the food color (a tiny bit goes a very long way).
Place the poptarts on a wire rack. Spoon on and ever so slightly spread on the purple icing. Let the icing set for about 3 to 4 minutes.
Place the blue icing in a decorating bag or plastic storage bag with a tiny corner cut off. Pipe a few squiggles of blue and let icing firm up a bit before serving.

Method 1) If you plan on reheating these, but have already iced them, place them in a warm skillet on stovetop over medium to medium-high heat for about 2 minutes. Check bottoms with spatula to keep from burning. It should be enough heat to warm through and not melt the icing.
Method 2) If you make a bunch ahead, do not ice. Store baked poptarts in a sealed container in fridge for up to 1-1/2 weeks. Place on parchment lined baking sheet in 350 F oven for 10 minutes. Then ice.
Method 3) Store unbaked poptarts in freezer for up to 3 to 4 months. They can go straight from freezer to oven following instructions above. Pie dough thaws remarkably quick and the filling is not that thick, so you do not need to thaw first.