Giant Blueberry Pop-Tart Slab Pie

This giant blueberry Pop-Tart slab pie is the stuff of childhood dreams. This thing truly tastes like a Pop-Tart, with a sugary blueberry filling and a crisp and buttery crust. Plus, it’s topped with a delicious sweet icing with rainbow sprinkles. And, it’s just so cute and novel!

A few months ago, I developed a Giant Brown Sugar Cinnamon Pop-Tart Recipe, and I was obsessed. It was delicious and relatively easy to make. I just knew that another giant Pop-Tart was in my future. Hence, this Blueberry Pop-Tart Slab Pie was born. The shorter, printable version of this recipe can be found below, but read on if you want more detailed step-by-step instructions. You will need a 9×13” sheet pan to make this giant Pop-Tart.

How to Make the Pop-Tart Crust

The crust for this blueberry Pop-Tart slab pie is much like a regular pie crust. The pros and cons of butter vs. shortening in pie crust have long been debated by bakers everywhere, but I like to use a combination of both. That way, you get the authentic buttery flavor while still achieving a crust that is flaky and easy to work with. The ingredients you need for the crust are as follows:

• 4 cups of all-purpose flour
• 1 ½ tsp of salt
• 1 tsp of granulated sugar
• 1 cup of cold butter-flavored shortening
• ¾ cup of cold unsalted butter
• ¾-1 cup of ice water

To begin, whisk together the flour, salt, and sugar in a large mixing bowl. Then, add the cold butter-flavored shortening. If you are using a shortening stick, then cut it up into one-inch pieces before adding to the mixture. Then, use a pastry blender to work the shortening into the dry ingredients. Since shortening is pretty soft, it shouldn’t be hard to incorporate it. The butter, on the other hand, is a bit more difficult to blend.

Once the shortening is incorporated, slice the butter into one-inch thick pieces and add to the dry ingredients in about three batches. Again, use your pastry blender to work the butter into the mixture until it looks like cornmeal.

Next, fill a glass measuring cup up to the ½ cup mark with cold water, then add in a few ice cubes until the water reaches the ¾ cup mark. Slowly add a little bit of water at a time to the dry mixture, using a wooden spoon to stir it into the ingredients as you go. Use all of the water, but do not let the ice cubes fall into the bowl.

Then, dump the mixture out onto a lightly-floured surface and begin kneading it into a ball. At this point, you may have to add a little bit more cold water to the mixture to get it to form into a ball, but be careful to only add a tiny bit. The dough will be flaky, but if you keep kneading it it will eventually come together.

Use a dough cutter or a knife to then cut the ball of dough in half, making one piece slightly bigger than the other. Then, use your hands to push down on each piece of dough and form them into discs that are about an inch thick. Wrap each piece individually in plastic wrap and place in the fridge for at least three hours.

The Blueberry Pop-Tart Filling

This blueberry Pop-Tart filling is so sweet and yummy. You want to start making it right before you are ready to roll out your pie crust. The main ingredient is blueberry jam, so be sure to buy a good brand. I used Bonne Maman blueberry preserves and needed about one and a half jars.

The full ingredient list for the filling is as follows:

• 1 ½ cups of blueberry jam or preserves
• ⅓ cup of granulated sugar
• ½ tsp of cornstarch
• Juice from half of a lemon

In a medium sized mixing bowl, use a spoon to combine the jam, sugar, cornstarch, and lemon juice. Be sure that you do not get any seeds from the lemon into the mixture. That’s it for the filling! So easy right? Set it aside.

How to Roll Out the Pop-Tart Crust

After at least three hours have passed, remove the slightly bigger piece of dough from the fridge. Let rest for 15 minutes. In the meantime, get out your 9×13” baking sheet and parchment paper. Line the baking sheet with the parchment paper and make folds or creases along all of the edges.

Lightly flour a clean surface, unwrap the bigger piece of dough, and place it on the counter. At this point you can remove the smaller piece of dough from the fridge and set it aside. Then, use a rolling pin to begin rolling out the larger piece of dough. You want it to fit nicely in the pan with about an inch or two left over around all sides for the crust.

Once you’re on track with the shape of the dough, remove the parchment paper from the baking sheet and place it on the counter. Then, transport the crust dough onto the parchment paper to guide you. Continue rolling out the dough until it is the correct shape and size. Then, place the parchment paper with the dough back onto the baking sheet.

At this point, you can add the blueberry filling. Simply pour it out into the baking sheet and use the back of a spoon to spread it evenly throughout the Pop-Tart. This is also a good time to preheat your oven to 375 degrees.

With the filling in place, it’s time to roll out the top piece of dough. Again, lightly flour a clean surface and begin rolling it out to be 9×13”. This piece does not need the one to two inches extra around the edges (hence why it’s a bit smaller.) I like to put the baking sheet next to the dough as I roll it to guide me. I also use my hands to guide the shape of the dough as well.

When the top piece is ready, carefully pick it up off your countertop and place it on top of the bottom piece and the filling. Use your fingers to crimp all of the edges together. Then, use a fork to make marks all around the crust. Finally, use that same fork to poke holes in the top of the dough, making three rows of about a dozen fork marks. Now this thing is really starting to look like a Pop-Tart!

Bake this baby in the middle rack of your oven at 375 degrees Fahrenheit for about 40 minutes or until the crust is a light golden brown. Then, set aside to cool for about 20 minutes.

How to Make Pop-Tart Frosting

When your giant blueberry Pop-Tart slab pie is just about done cooling, you can begin making the frosting. The ingredients you will need are:

• 4 tablespoons of unsalted melted butter
• 2 cups of powdered sugar
• 4 tablespoon of whole milk
• 1 teaspoon of vanilla extract.
• Rainbow sprinkles

In a medium-sized mixing bowl, melt the butter in the microwave. Then, add the powdered sugar, milk, and vanilla extract. Whisk to combine. Easy enough! Use an offset icing spatula to frost the Pop-Tart, then use a spoon to add rainbow sprinkles. Your giant Pop-Tart is complete! Cut it into square pieces to serve. Delicious!

You can freeze this giant blueberry Pop-Tart slab pie as well. Just place the pieces in Ziplock freezer bags. When you are ready to enjoy, reheat in the oven for a few minutes on a baking sheet.

Giant Blueberry Pop-Tart Slab Pie

Course: Breakfast

Cuisine: American

Keyword: giant blueberry pop-tart slab pie

Prep Time: 1 hour

Cook Time: 40 minutes

Resting Time: 3 hours

Total Time: 1 hour 40 minutes

Servings: 15

This giant blueberry Pop-Tart slab pie is the stuff of childhood dreams. This thing truly tastes like a Pop-Tart, with a sugary blueberry filling and a crisp and buttery crust. Plus, it’s topped with a delicious sweet icing with rainbow sprinkles. 

Print

Ingredients

The Pop-Tart Crust

• 4 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp granulated sugar
• 1 cup cold butter-flavored shortening such as Crisco
• 3/4 cup cold unsalted butter
• 3/4 cup ice cold water

The Blueberry Pop-Tart Filling

• 1 1/2 cups blueberry jam or preserves
• 1/3 cup granulated sugar
• 1/2 tsp cornstarch
• Juice from half of a lemon

The Pop-Tart Frosting

• 4 Tbsp melted unsalted butter
• 2 cups powdered sugar
• 4 Tbsp whole milk
• 1 tsp vanilla extract
• Rainbow sprinkles

Instructions

How to Make the Pop-Tart Crust

1. To begin, whisk together the flour, salt, and sugar in a large mixing bowl. 

2. Add the cold butter-flavored shortening in pieces to the mixture and combine using a pastry blender.

3. Next, slice the cold butter into one-inch pieces and add to the mixture in three batches. Combine using a pastry blender until the mixture looks like cornmeal.

4. Fill a glass measuring cup up to the ½ cup mark with cold water, then add in a few ice cubes until the water reaches the ¾ cup mark. Slowly add a little bit of water at a time to the dry mixture, using a wooden spoon to stir it into the ingredients as you go. Use all of the water, but do not let the ice cubes fall into the bowl. 

5. Then, dump the mixture out onto a lightly-floured surface and begin kneading it into a ball. At this point, you may have to add a little bit more cold water to the mixture to get it to form into a ball, but be careful to only add a tiny bit. 

6. Use a dough cutter or a knife to then cut the ball of dough in half, making one piece slightly bigger than the other. Then, use your hands to push down on each piece of dough and form them into discs that are about an inch thick. 

7. Wrap each piece individually in plastic wrap and place in the fridge for at least three hours.

The Blueberry Pop-Tart Filling

1. In a medium sized mixing bowl, use a spoon to combine the jam, sugar, corn starch, and lemon juice. Be sure that you do not get any seeds from the lemon into the mixture. 

How to Roll Out the Pop-Tart Crust

1. After at least three hours have passed, remove the slightly bigger piece of dough from the fridge. Let rest for 15 minutes. 

2. In the meantime, get out your 9x13” baking sheet and parchment paper. Line the baking sheet with the parchment paper and make folds or creases along all of the edges. 

3. Lightly flour a clean surface, unwrap the bigger pieces of dough, and place it on the counter. At this point you can remove the smaller piece of dough from the fridge and set it aside. 

4. Use a rolling pin to begin rolling out the larger piece of dough. You want it to fit nicely in the pan with about an inch or two left over around all sides for the crust. 

5. Once you’re on track with the shape of the dough, remove the parchment paper from the baking sheet and place it on the counter. Then, transport the crust dough onto the parchment paper to guide you. 

6. Continue rolling out the dough until it is the correct shape and size. Then, place the parchment paper with the dough back onto the baking sheet.

7. Next, add the blueberry filling. Simply pour it out into the baking sheet and use the back of a spoon to spread it evenly throughout the Pop-Tart. This is also a good time to preheat your oven to 375 degrees.

8. With the filling in place, it’s time to roll out the top piece of dough. Again, lightly flour a clean surface and begin rolling it out to be 9x13”. This piece does not need the one to two inches extra around the edges like the bigger piece did.

9. When the top piece is ready, carefully pick it up off your countertop and place it on top of the bottom piece and the filling. Use your fingers to crimp all of the edges together. Then, use a fork to make marks all around the crust. 

10. Finally, use that same fork to poke holes in the top of the dough, making three rows of about a dozen fork marks. Now this thing is really starting to look like a Pop-Tart!

11. Bake the Pop-Tart in the middle rack of your oven at 375 degrees Fahrenheit for about 40 minutes or until the crust is a light golden brown. Then, set aside to cool for about 20 minutes before frosting

How to Make Pop-Tart Frosting

1. In a medium-sized mixing bowl, melt the butter in the microwave. Then, add the powdered sugar, milk, and vanilla extract. Whisk to combine. 

2. Use an offset icing spatula to frost the Pop-Tart, then use a spoon to add rainbow sprinkles

3. Your giant Pop-Tart is complete! Cut it into square pieces to serve and enjoy!

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