What do you get when you buy blueberry pie filling and open the can, then realize you were supposed to have canned blueberries instead? You use up the filling to make pop tarts. This was the perfect recipe because I had extra pie crusts in my freezer just waiting for an excuse to be used.
So easy and so yummy. Allison and I definitely enjoyed these; Chloe didn't like the filling. These certainly aren't lasting long in our house! This is an excellent way to use up some left over pie crust and filling.
1 cup blueberry pie filling2 pie crusts (homemade or store bought)
1 egg white
1 tbsp sugar
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Place the pie crust on a lightly floured surface. Cut the dough into squares. Spoon a bit of the blueberry pie filling on one side of the square, making sure not to go to the edges. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges.
Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash. Sprinkle each pop tart with the raw sugar.
Place into the oven and bake for 15 minutes or until golden brown. Remove from the oven and cool on a baking rack. Serve warm.
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