I couldn’t believe how simple it was to make brown sugar pop tarts using refrigerated pie dough, so I turned it into an Easy Pop Tart Recipe that’s perfect for a kid friendly summer dessert.

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I never thought turning refrigerated pie crusts into pop tarts would be this addictive. I tried it on a lazy afternoon and ended up with sticky fingers and a grin, like a secret Pie Day Treats experiment.

The packed light brown sugar filling gives a warm caramel note that somehow tastes fancier than the effort. This Pop Tart Pie Crust idea feels a little like cheating but its totally real, and fits right into those Refrigerator Pie Crust Recipes you scroll past.

Try one and you wont believe you made a Pop Tart With Pie Crust at home, messy and brilliant.

Why I Like this Recipe

– I love how quick it is, I can throw them together on a busy day and still end up with something that feels special.
– I like decorating them, it’s messy and fun and everyone always wants to try my versions.
– I love the homemade, cozy vibe they give, like a bakery treat but way less fussy.
– I’m into how easy they are to share, they’re small and portable so they work great for parties or snacks on the go.

Ingredients

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Pie crust: Flaky baked dough mostly carbs and fat gives texture and buttery mouthfeel.
Brown sugar: Sweetener made from sugar and molasses high in carbs adds caramel notes.
Butter: Rich source of fat adds tenderness and flavor not very healthy in large amounts.
Cinnamon: Warm spice with antioxidants low calorie gives sweet spicy aroma and depth.
Egg: Adds protein and structure helps seal edges also gives nice golden color.
Powdered sugar: Very fine sugar makes smooth icing pure carbs so eat with care.
Vanilla: Tiny bit goes far adds warm sweet aroma and rounds other flavors out.

Ingredient Quantities

2 refrigerated pie crusts (2 sheets), thawed

1/2 cup packed light brown sugar

2 tablespoons unsalted butter, softened

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch fine salt

1 teaspoon cornstarch optional, helps thicken the filling

1 tablespoon milk or cream optional, to loosen the filling if needed

1 large egg for egg wash

1 tablespoon water or milk to mix with the egg

1 cup powdered sugar for icing

1 to 2 tablespoons milk for icing

1/2 teaspoon vanilla extract for icing

1 to 2 tablespoons rainbow sprinkles optional

1 to 2 tablespoons all purpose flour for dusting the counter

1 tablespoon sanding or coarse sugar optional for sprinkling

How to Make this

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Lightly dust your counter with 1 to 2 tablespoons all purpose flour.

2. Make the filling: in a bowl stir together 1/2 cup packed light brown sugar, 2 tablespoons softened unsalted butter, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of fine salt until crumbly and spreadable. If you want a thicker, less gooey filling add 1 teaspoon cornstarch. If it seems too stiff add up to 1 tablespoon milk or cream. You can warm it 8 to 12 seconds in the microwave to soften if needed.

3. Unroll both refrigerated pie crust sheets on the floured counter and gently press or roll them flat so they’re even. Cut each sheet into 4 equal rectangles (about 3 by 4 inches) for a total of 8 rectangles.

4. Place 4 rectangles on the prepared baking sheet. Put about 1 to 1 1/2 tablespoons of the brown sugar filling in the center of each, leaving about a 1/4 to 1/2 inch border all around. Dont overfill or they will leak.

5. Whisk 1 large egg with 1 tablespoon water or milk to make an egg wash. Brush the border of each filled rectangle with a little egg wash, then top with the remaining 4 rectangles. Press edges to seal and crimp with a fork. Use a small knife or fork to poke 3 or 4 vents in the top of each so steam can escape. If you want neater edges chill the sealed tarts 5 to 10 minutes before baking.

6. Brush the tops with more egg wash and, if using, sprinkle 1 tablespoon sanding or coarse sugar for sparkle. Bake 18 to 22 minutes until puffed and golden brown, rotating the pan once if your oven is uneven.

7. Remove from oven and transfer to a wire rack. Let cool 10 to 15 minutes so the filling sets a bit; theyre piping hot inside right out of the oven.

8. Make the icing: whisk 1 cup powdered sugar with 1 to 2 tablespoons milk until smooth and thick but pourable, then stir in 1/2 teaspoon vanilla extract. Add more milk a little at a time if you want a thinner glaze.

9. Spread or drizzle the icing over cooled pop tarts and immediately add 1 to 2 tablespoons rainbow sprinkles if desired. Let the icing set about 10 minutes.

10. Serve or store in an airtight container at room temperature for up to 2 to 3 days. Reheat briefly in the microwave for 6 to 12 seconds if you like them warm.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone baking mat
2. Two mixing bowls, one for the filling one for the icing
3. Measuring cups and spoons
4. Rolling pin or a clean bottle to gently press the pie crust
5. Sharp knife or pizza cutter to cut the rectangles
6. Pastry brush for the egg wash
7. Fork for crimping edges and poking vents
8. Whisk for the egg wash and icing
9. Small spatula or spoon to spread the filling and glaze
10. Wire cooling rack to let the tarts set

FAQ

Q: Do I need to fully thaw the refrigerated pie crusts before using them? A: Yes, thaw them in the fridge until pliable but still cold, about 30 to 45 minutes. If they get too warm they get sticky and tear easy, so chill briefly on the counter if needed before rolling.

Q: How do I stop the filling from leaking out while baking? A: Don't overfill each rectangle, leave a 1/2 inch border. Brush the edges with the egg wash, press firmly with a fork to seal, and chill the assembled tarts 10 minutes before baking to help set the seams.

Q: What if my filling is too runny or too thick? A: For runny fillings stir in about 1 teaspoon cornstarch mixed with a little cold water and heat gently till thickened. If it's too thick add 1 tablespoon milk or cream to loosen. The brown sugar butter cinnamon filling in this recipe should be thick enough without changes.

Q: How long and at what temp should I bake them? A: Preheat your oven to 375°F and bake on a parchment lined sheet for about 18 to 22 minutes, until golden and puffed. Let cool a few minutes on the sheet before icing so the icing doesn't melt off completely.

Q: How do I get the icing smooth and the sprinkles to stick? A: Mix powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla until smooth. If it's too thin add more powdered sugar, too thick add tiny bit milk. Ice the warm but mostly cooled tarts and add sprinkles right away so they stick.

Q: Can I store or freeze these and how do I reheat them? A: Store at room temp in an airtight container up to 2 days or in the fridge up to 5 days. Freeze un-iced pop tarts for up to 2 months; thaw and reheat in a 350°F oven or toaster oven for 5 to 8 minutes until warm. Icing is best added after reheating if frozen.

Homemade Pop Tarts Using Pie Crust Recipe Substitutions and Variations

2 refrigerated pie crusts: swap with store bought puff pastry sheet (use 1:1 but press/dock so it won’t balloon), or use a quick homemade single pie dough if you have time. Puff pastry will be flakier, so expect a lighter, puffier Pop Tart.
1/2 cup packed light brown sugar: substitute with dark brown sugar 1:1, or use granulated sugar + molasses (for 1/2 cup light brown use 1/2 cup granulated + about 1/2 tablespoon molasses). Works great if you need a deeper molasses flavor.
2 tablespoons unsalted butter: salted butter works fine, just cut the extra pinch of salt. For dairy-free try vegan butter or solid coconut oil 1:1, but coconut will add a mild coconut note.
1 cup powdered sugar (for icing): you can use canned vanilla glaze or a thin melted chocolate drizzle instead, or make your own confectioners sugar by blitzing granulated sugar with 1 teaspoon cornstarch per cup in a blender. Those give different textures so pick what you like.

Pro Tips

– Chill the filled tarts for a few minutes before they go in the oven. It helps the edges stay neat and stops the filling from smooshing out, plus they puff up nicer. If the crust gets too soft while you work, pop the sheet in the fridge for 5 minutes.

– Don’t overfill and use a little cornstarch if the filling seems runny. Too much filling = leaks and a soggy bottom. A teaspoon of cornstarch mixed into the filling makes it less likely to weep, and a thin border of egg wash makes a better seal.

– Keep the dough cool and work fast, but don’t overflour. Too much flour makes the crust tough and dry, just dust enough so it won’t stick. If the butter in the crust starts feeling greasy, chill it briefly before cutting and sealing.

– For the best icing finish, sift the powdered sugar and add milk very slowly till it’s thick but pourable, then drizzle or pipe. Put sprinkles on right after icing so they stick, and let the icing set on a rack so it firms up instead of sliding off.

Homemade Pop Tarts Using Pie Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't believe how simple it was to make brown sugar pop tarts using refrigerated pie dough, so I turned it into an Easy Pop Tart Recipe that's perfect for a kid friendly summer dessert.

Servings

servings

Calories

274

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone baking mat
2. Two mixing bowls, one for the filling one for the icing
3. Measuring cups and spoons
4. Rolling pin or a clean bottle to gently press the pie crust
5. Sharp knife or pizza cutter to cut the rectangles
6. Pastry brush for the egg wash
7. Fork for crimping edges and poking vents
8. Whisk for the egg wash and icing
9. Small spatula or spoon to spread the filling and glaze
10. Wire cooling rack to let the tarts set

Ingredients

2 refrigerated pie crusts (2 sheets), thawed
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, softened
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch fine salt
1 teaspoon cornstarch optional, helps thicken the filling
1 tablespoon milk or cream optional, to loosen the filling if needed
1 large egg for egg wash
1 tablespoon water or milk to mix with the egg
1 cup powdered sugar for icing
1 to 2 tablespoons milk for icing
1/2 teaspoon vanilla extract for icing
1 to 2 tablespoons rainbow sprinkles optional
1 to 2 tablespoons all purpose flour for dusting the counter
1 tablespoon sanding or coarse sugar optional for sprinkling

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Lightly dust your counter with 1 to 2 tablespoons all purpose flour.
Make the filling: in a bowl stir together 1/2 cup packed light brown sugar, 2 tablespoons softened unsalted butter, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of fine salt until crumbly and spreadable. If you want a thicker, less gooey filling add 1 teaspoon cornstarch. If it seems too stiff add up to 1 tablespoon milk or cream. You can warm it 8 to 12 seconds in the microwave to soften if needed.
Unroll both refrigerated pie crust sheets on the floured counter and gently press or roll them flat so they’re even. Cut each sheet into 4 equal rectangles (about 3 by 4 inches) for a total of 8 rectangles.
Place 4 rectangles on the prepared baking sheet. Put about 1 to 1 1/2 tablespoons of the brown sugar filling in the center of each, leaving about a 1/4 to 1/2 inch border all around. Dont overfill or they will leak.
Whisk 1 large egg with 1 tablespoon water or milk to make an egg wash. Brush the border of each filled rectangle with a little egg wash, then top with the remaining 4 rectangles. Press edges to seal and crimp with a fork. Use a small knife or fork to poke 3 or 4 vents in the top of each so steam can escape. If you want neater edges chill the sealed tarts 5 to 10 minutes before baking.
Brush the tops with more egg wash and, if using, sprinkle 1 tablespoon sanding or coarse sugar for sparkle. Bake 18 to 22 minutes until puffed and golden brown, rotating the pan once if your oven is uneven.
Remove from oven and transfer to a wire rack. Let cool 10 to 15 minutes so the filling sets a bit; theyre piping hot inside right out of the oven.
Make the icing: whisk 1 cup powdered sugar with 1 to 2 tablespoons milk until smooth and thick but pourable, then stir in 1/2 teaspoon vanilla extract. Add more milk a little at a time if you want a thinner glaze.
Spread or drizzle the icing over cooled pop tarts and immediately add 1 to 2 tablespoons rainbow sprinkles if desired. Let the icing set about 10 minutes.
Serve or store in an airtight container at room temperature for up to 2 to 3 days. Reheat briefly in the microwave for 6 to 12 seconds if you like them warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.