Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
• On a lightly floured countertop, unroll one refrigerated pie crust. Gently roll it slightly to even the thickness. Trim off the rounded edges to form one large rectangle. Cut that rectangle into 6 equal smaller rectangles. Repeat with the second pie crust so you have 12 rectangles total.
• In a small bowl, stir together ½ cup (170 g) blueberry preserves and 2 teaspoons (6 g) cornstarch until smooth.
• Whisk the 1 large egg in a small bowl until blended.
• Working with six rectangles at a time, place a bottom rectangle on your work surface. Spoon an equal amount of the blueberry-cornstarch mixture into the center of the rectangle (leave a border around the edges to avoid overflow). Brush the egg wash around the border of the bottom rectangle, then place a second rectangle on top.
• Press the edges together to seal, then crimp the sealed edges with the tines of a fork. Trim any excess dough for clean edges. Transfer the assembled pop tart to the prepared baking sheet. Repeat steps 5–6 with the remaining rectangles and filling.
• Brush the tops of all assembled pop tarts with more of the whisked egg. Use a toothpick or fork to gently prick one or two small vent holes in the top of each pastry to prevent blowouts.
• Bake on the middle rack for 10–12 minutes, or until the tops are light golden. Remove from the oven and let the pop tarts cool on the baking sheet until they are cool to the touch.
• While the pop tarts bake and cool, make the icing: in a small bowl, stir together ½ cup (57 g) powdered sugar, ¼ cup (85 g) blueberry preserves, 1 tablespoon (14 g) milk, and ½ teaspoon (2 g) pure vanilla extract until smooth.
• Drizzle or spread the icing over the cooled pop tarts. Let the icing set for about 10 minutes before serving.