Name: Homemade Raspberry Pop Tarts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box refrigerated pie crust (2-count); 2 cups raspberries, fresh or frozen; ½ cup sugar; 2 tablespoons corn starch; 2 teaspoons lemon juice; 1 large egg with a splash of water; 1 cup powdered sugar; 2-3 tablespoons milk; ½ teaspoon vanilla extract; red sprinkles

Jump to Recipe· 4.9 from 24 reviews

Okay, friend, let me tell you about this Homemade Raspberry Pop Tarts Recipe that I just adore. Seriously, these pop tarts are a total game-changer — buttery, flaky pastry filled with luscious raspberry jam and topped with that dreamy vanilla icing. If you’ve ever wanted that nostalgic, sweet breakfast treat made completely from scratch (and trust me, it’s easier than you think), keep reading because this recipe is fan-freaking-tastic and will totally wow your taste buds!

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Why This Recipe Works

Perfectly Flaky Crust: Using refrigerated pie crust makes the dough flaky and buttery without a fuss—or you can chill your own homemade dough.
Fresh Raspberry Filling: Simmering fresh or frozen raspberries with sugar and cornstarch gives that perfect jammy texture that’s bursting with real fruit flavor.
Simple Vanilla Icing: The smooth glaze with a hint of vanilla ties everything together and makes these look just like the pop tarts from your childhood.
Easy Assembly and Baking: Steps are straightforward, with pro tips to make sure your pop tarts bake evenly and seal in all that lovely filling.

Homemade Raspberry Pop Tarts, raspberry pop tarts, homemade breakfast pastries, flaky pastry recipes, raspberry jam-filled pastries - Multiple square pastries with a golden-baked crust are scattered on a white marbled surface, each topped with smooth white icing sprinkled generously with bright pink sugar crystals. One pastry in the center has a small bite taken out of its corner, revealing a soft filling inside. Around the pastries, several fresh red raspberries are placed as decoration. The image is bright and clean, showing the different textures on the pastries and icing clearly photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the star players in this Homemade Raspberry Pop Tarts Recipe. The combination of a buttery pie crust with luscious raspberry filling creates a balance of flaky texture and sweet tartness you’ll want to make again and again. And each ingredient plays its part in making these pop tarts authentically delicious.

Homemade Raspberry Pop Tarts, raspberry pop tarts, homemade breakfast pastries, flaky pastry recipes, raspberry jam-filled pastries - Flat lay of fresh red raspberries scattered beside a simple white ceramic bowl filled with fine granulated sugar, a small white bowl containing translucent corn starch powder, a fresh lemon wedge with visible juice droplets, a single large brown egg with a clean uncracked shell, a small white bowl of smooth powdered sugar, another small white bowl filled with creamy milk, a tiny white bowl with a pale vanilla bean pod resting inside, and a delicate jar of red round sprinkles, all arranged symmetrically on a flat white ceramic plate alongside two pale rectangles of chilled pie crust dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Refrigerated pie crust: Saves time and guarantees a flaky, buttery base without stressing over perfect dough.
Raspberries (fresh or frozen): Use fresh for the brightest flavor, frozen works great too—and it thickens beautifully when cooked down.
Sugar: Sweetens the filling just enough to complement the tart berries.
Corn starch: A must for thickening the filling so it doesn’t ooze everywhere when baking.
Lemon juice: Brightens the raspberry flavor and balances sweetness for that just-right taste.
Large egg (plus water): Used for the egg wash to give the crust a gorgeous golden color and help seal the edges.
Powdered sugar: Forms the silky base of the vanilla icing to drizzle on top.
Milk: Adjusts the thickness of the icing so it spreads but doesn’t drip off.
Vanilla extract: Adds warmth and aroma that pairs perfectly with raspberries.
Red sprinkles: Just for that fun pop of color and a festive touch!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making these raspberry pop tarts as is, but sometimes I like to switch things up depending on my mood or what I have on hand. Feel free to customize this recipe however you like—after all, it’s your kitchen adventure!

Variation: One time, I swapped raspberries for fresh blueberries and added a sprinkle of cinnamon in the filling—so good and gave a cozy twist!
Dietary Mods: If you want to go gluten-free, use your favorite gluten-free pie crust and make sure your cornstarch is gluten-free as well.
Seasonal Changes: During summer, fresh garden raspberries make the best filling, but frozen berries work just as well off-season.

Step-by-Step: How I Make Homemade Raspberry Pop Tarts Recipe

Step 1: Simmering the Raspberry Filling to Jammy Perfection

Start by combining your raspberries, sugar, cornstarch, and lemon juice in a medium saucepan over medium heat. Gently stir the mixture with a rubber spatula, and keep an eye on it as it begins to bubble and thicken—this is your homemade jam. It usually takes about 5-7 minutes. Don’t rush this part; the thickening is crucial to keep your pop tarts from getting soggy or messy. Once it looks luscious and thick, transfer it to a heat-safe bowl and pop it into the freezer. Every 10 minutes, give it a stir until it cools completely. This cooling step makes it easier to work with when assembling the pop tarts.

Step 2: Rolling and Cutting the Dough into Perfect Rectangles

On a lightly floured surface, roll out each pie crust into a neat rectangle. I like to keep the dimensions to about 3″ by 4½” — so neat and uniform. A pizza cutter and ruler come in super handy here to get clean edges and consistent sizes. You’ll need 12 rectangles total because each pop tart gets two pieces of dough sandwiching the filling. Be gentle when rolling so you don’t overwork the dough and lose all that flakiness you’re aiming for.

Step 3: Assembling and Sealing the Pop Tarts

Line a baking sheet with a silicone mat or parchment paper to keep the pop tarts from sticking. On one dough rectangle, lightly brush the edges with the egg wash (egg beaten with a splash of water). This acts like glue to seal them. Then, spoon about 1 to 1 ½ tablespoons of the cooled raspberry filling right in the center. Place another rectangle on top and use a fork to crimp the sides, sealing all around so your filling stays put while baking. I find that pressing firmly but gently avoids tearing the dough. Repeat until you have 6 pop tarts ready, then pop the tray into the freezer while your oven preheats.

Step 4: Baking to Golden Perfection

Preheat your oven to 400°F (about 200°C). Before baking, take a toothpick or sharp knife to poke small holes in the top of each pop tart—this little vent lets steam escape so they don’t explode in the oven (been there, done that!). Give the tops one more light brush of egg wash to enhance that golden shine. Bake for 15-20 minutes or until beautifully golden brown. Watching them transform in the oven always feels so rewarding.

Step 5: Mixing and Drizzling the Vanilla Icing

While your pop tarts cool on a rack (try not to sneak any yet!), whisk powdered sugar, milk, and vanilla extract together in a bowl until thick but spreadable—think creamy but not runny. I usually start with 2 tablespoons of milk and add more a little at a time to get just the right consistency. Once the pop tarts are completely cool, drizzle the frosting over the center and sprinkle on those fun red sprinkles for a pop of color. Wait a few minutes for the icing to set, then dig in!

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Pro Tips for Making Homemade Raspberry Pop Tarts Recipe

Chill the Filling: Cooling the raspberry filling before assembly makes it much easier to handle and stops your pop tarts from getting soggy.
Perfect Egg Wash: Don’t forget the egg wash for a beautiful golden crust; it also helps the layers stick together so your filling stays put.
Vent the Tops: Poking holes on top is essential to avoid popping or bursting during baking—trust me, it’s worth the extra step.
Watch Your Oven Time: Keep an eye as ovens can vary; golden edges and top mean they’re ready—don’t overbake or they’ll dry out.

How to Serve Homemade Raspberry Pop Tarts Recipe

Homemade Raspberry Pop Tarts, raspberry pop tarts, homemade breakfast pastries, flaky pastry recipes, raspberry jam-filled pastries - Several rectangular toasted pastries spread over a white marbled surface, each with a golden-brown crust stamped with fork marks along the edges; the top layer is coated in a slightly shiny white icing sprinkled generously with bright pink sugar crystals, creating a textured look. Scattered around the pastries are fresh, plump red raspberries adding a pop of natural color. In the bottom right corner, a small portion of a white bowl is visible, holding more raspberries. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I adore topping mine with the simple vanilla icing and those cheerful red sprinkles—they make the pop tarts party-ready and a happy treat for kids and adults alike. Sometimes, I dust a little powdered sugar around the edges for an extra touch of sweetness and charm.

Side Dishes

Pair these Homemade Raspberry Pop Tarts with a hot cup of coffee or a glass of cold milk for breakfast or snack time. If you’re feeling fancy, a side of fresh fruit or a dollop of whipped cream adds a fresh contrast to the sweetness.

Creative Ways to Present

For birthday brunches or special occasions, I’ve arranged pop tarts on a tiered dessert tray with extra fresh raspberries and edible flowers around. It instantly elevates the vibe and makes everyone smile. You could even pipe colorful icing designs on top for festivities like Valentine’s Day or a summer picnic.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh batch, keep any leftover pop tarts in an airtight container in the refrigerator. They’ll stay good and delicious for up to 3 days. Just be sure to let them cool completely before storing to avoid moisture buildup.

Freezing

If you want to make a big batch ahead of time, these freeze really well. I wrap each pop tart individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge, then warm gently in the oven to refresh their flaky goodness.

Reheating

Pop your leftover or thawed pop tarts into a 350°F oven for about 5-7 minutes—this brings back that fresh-baked flakiness and warms up the filling. Avoid microwaving if you can because it can make the crust a bit soggy. I promise, the oven trick makes them taste almost like fresh from the oven!

FAQs

Can I use homemade pie dough for this recipe instead of store-bought?

Absolutely! Homemade dough works wonderfully and gives you more control over the flavors and texture. Just make sure to chill it for at least 40 minutes before rolling it out, and keep it covered with plastic wrap to prevent drying out. Chilling helps the dough stay flaky and easier to handle during assembly.
Can I make the raspberry filling ahead of time?

Yes, you can make the filling the night before or a few hours ahead. Just cool it completely in the refrigerator and give it a good stir before using. This not only saves time but also helps the filling thicken properly, so it’s perfect for assembling your pop tarts.
What can I substitute for corn starch in the filling?

If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a thickener instead. Use the same amount as the recipe calls for cornstarch. These alternatives will still help the filling set nicely without making it runny.
How long do Homemade Raspberry Pop Tarts last?

Stored properly in an airtight container in the fridge, these pop tarts keep their best quality for 3 days. Beyond that, the crust can become less crisp and the filling may change texture.
Can I use other fruit fillings for these pop tarts?

Definitely! This recipe is versatile. Try strawberries, blueberries, or even cherry filling with the same method. Just adjust the sugar and juice based on the fruit’s sweetness to keep the filling balanced and thick.

Final Thoughts

This Homemade Raspberry Pop Tarts Recipe holds a special place in my heart because it brings those cozy childhood memories forward while giving me the satisfaction of having made something truly from scratch. I hope you enjoy making them as much as I do—sharing them fresh from your oven with people you love is pure joy. So grab that pie crust and raspberries, and get ready to bake something that’s equal parts nostalgic and simply delicious. Trust me, you’re going to want to keep this recipe in your regular rotation!