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· 4.4 from 10 reviews

Nothing beats that nostalgic feeling of biting into a warm, flaky pastry filled with sweet, tangy raspberry jam first thing in the morning. That’s why I’m so excited to share my Homemade Raspberry Pop Tarts Recipe with you. It’s ridiculously good, and honestly, way easier than you’d think to whip up at home. Forget store-bought—these pop tarts have buttery crusts, fresh raspberry filling, and that perfect sweet vanilla glaze that’ll have you grabbing seconds (or thirds!). Stick with me—I’ll walk you through all my tips and tricks so you can nail this like a pro in your very own kitchen.

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Why This Recipe Works

Fresh Raspberry Filling: Using fresh or frozen raspberries thickened with cornstarch makes the filling perfectly jammy without being runny.
Flaky Pie Crust: The refrigerated pie crust gives that buttery, tender texture every homemade pop tart needs—in less time than making dough from scratch.
Sweet Vanilla Icing: The simple icing adds just the right touch of sweetness and a lovely sheen that sets beautifully once cooled.
Easy Assembly: Cutting the dough into neat rectangles and sealing with an egg wash makes for that classic pop tart look and ensures a no-spill filling inside.

Homemade Raspberry Pop Tarts, raspberry pop tarts recipe, easy homemade pop tarts, flaky raspberry pastry, DIY raspberry breakfast treats - 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

Every ingredient in this Homemade Raspberry Pop Tarts Recipe plays a starring role. Together, they give you a balance of flaky, fruity, and sweet—plus some pantry staples that keep things straightforward. I’ll share some shopping tips and ingredient insights below that helped me get the best flavors and textures.

Homemade Raspberry Pop Tarts, raspberry pop tarts recipe, easy homemade pop tarts, flaky raspberry pastry, DIY raspberry breakfast treats - 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: Using store-bought crust saves time and yields flaky, buttery results; just make sure it’s cold before rolling out.
Raspberries: Fresh give the best flavor but frozen work well—just thaw and drain excess liquid before cooking.
Sugar: Sweetens the filling and balances raspberry tartness.
Cornstarch: Thickens the raspberry filling to prevent soggy pop tarts.
Lemon Juice: Brightens the flavor and enhances the raspberries.
Egg (for egg wash): Gives the crust that beautiful golden color and helps seal edges.
Powdered Sugar: The base for the vanilla icing to add sweetness and smooth texture.
Milk: Adjusts icing consistency perfectly for drizzling.
Vanilla Extract: Adds warm depth to the icing flavor.
Red Sprinkles: Optional, but they bring color and fun—a little party on top of your pop tarts.

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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.

Make It Your Way

What I love most about this Homemade Raspberry Pop Tarts Recipe is how easy it is to tweak. Whether you want to swap out the filling, experiment with different icings, or play with edible toppings, it’s super flexible. You can truly make these pop tarts your own.

Variation: Once, I swapped out raspberries for strawberries and a sprinkle of cinnamon, and it added a cozy twist perfect for chilly mornings—I highly recommend trying different berries based on the season!
Dietary Modification: Use gluten-free pie crust or make your own gluten-free dough for a friendly option if you avoid gluten.
Vegan Version: Try a plant-based butter crust and substitute the egg wash with almond milk or a mix of maple syrup and water for brushing.

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

Step 1: Cook and Cool Your Raspberry Filling

Start by combining your raspberries, sugar, cornstarch, and lemon juice in a medium saucepan over medium heat. Stir consistently with a rubber spatula—it helps keep things even and stops sticking. Once it starts to bubble and thicken, remove it from heat. This is key: pop it into a heat-safe bowl and then into the freezer to cool, stirring every 10 minutes. A cool filling means less soggy crust later. I’ve learned that rushing this step leads to watery pop tarts, so patience really pays off here.

Step 2: Cut Your Dough Into Perfect Rectangles

After your dough has properly rested and is chilled, lightly flour your surface and roll it out into a rectangle. Using a pizza cutter and ruler, slice it into 3″x4½” inch rectangles—this size gives a perfect pop tart bite. From two boxes of pie crust, you’ll end up with 12 rectangles total, perfect for 6 pop tarts (top and bottom). Keep the dough cold to avoid sticking and tough crusts.

Step 3: Assemble Your Pop Tarts Like a Pro

Lay a rectangle on a lined baking sheet, then lightly brush the edges with your egg wash—this acts like glue for sealing. Spoon 1-1½ tablespoons of your cooled raspberry filling in the center, then top with another rectangle. Seal edges by pressing down firmly with a fork. Repeat for all tarts, then put the whole tray in the freezer while you preheat your oven to 400°F. This chilling step helps the crusts hold their shape and reduces shrinking during baking.

Step 4: Bake Until Golden and Gorgeous

Before baking, poke gentle holes in the top of each tart with a toothpick or sharp knife to allow steam to escape—this keeps the crust from puffing up too much. Give each one a light egg wash brush for a golden finish. Bake for 15-20 minutes until they’re deliciously golden-brown, then let them cool completely before moving on to icing.

Step 5: Whip Up That Perfect Vanilla Icing

As your pop tarts cool, whisk powdered sugar with 2 tablespoons milk and vanilla extract, adding more milk spoon-by-spoon until you get a smooth but thick drizzling consistency. Too runny and it’ll drip off; too stiff and it won’t spread nicely. Once ready, drizzle the icing over the tarts and sprinkle your red sprinkles for that extra pop of color and fun. Let icing set before digging in.

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Tips from My Kitchen

Chill Dough Properly: Keeping the dough cold before baking helps it hold its shape and makes it flaky.
Don’t Skip Cooling Filling: Warm filling will make your crust soggy—trust me, chilling it in the freezer is a game-changer.
Egg Wash is Essential: It seals your edges perfectly and gives a beautiful golden color every time.
Use a Ruler! Cutting uniform rectangles ensures even baking and a professional look that impresses every time.

How to Serve Homemade Raspberry Pop Tarts Recipe

Homemade Raspberry Pop Tarts, raspberry pop tarts recipe, easy homemade pop tarts, flaky raspberry pastry, DIY raspberry breakfast treats - 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 love topping these pop tarts with red sprinkles because they add such a cheerful pop of color and a slight crunch, making them feel festive—especially for weekend breakfasts or brunch. Sometimes, I dust a little powdered sugar on top too, for a classic look. If you’re feeling fancy, a tiny fresh raspberry on top after icing dries is a lovely touch.

Side Dishes

These pop tarts pair wonderfully with a simple side of creamy yogurt or a handful of fresh fruit, like sliced bananas or strawberries, for a balanced meal. I’ve also enjoyed them alongside a warm cup of coffee or chai—because what’s better than pop tarts and coffee on a lazy morning?

Creative Ways to Present

For special occasions, I like to arrange the pop tarts on a pretty plate in a fan shape and sprinkle edible flowers around for a brunch table centerpiece. Another fun idea is individually wrapping them with colorful cellophane and ribbons—perfect for gifting homemade treats to friends and family. They look so charming and feel extra thoughtful that way.

Make Ahead and Storage

Storing Leftovers

Once your pop tarts cool completely, store any leftovers in an airtight container in the fridge. They’ll keep well for about 3 days. I’ve found refrigeration keeps the icing intact and the pastry fresh without drying out too quickly. Just bring them to room temperature or warm gently before eating.

Freezing

Freeze leftover pop tarts by wrapping each individually in plastic wrap and then placing them in a freezer-safe bag. I freeze mine without icing because it can get a bit brittle. When you’re ready to eat, thaw overnight in the fridge and then add the icing fresh, or enjoy them plain and warm!

Reheating

I recommend reheating your pop tarts in a toaster oven or regular oven at 350°F for 5-7 minutes. This keeps the crust crisp and the filling warm but avoids drying out. Microwaving works in a pinch—but the crust can get soggy, so go slow and check often.

FAQs

Can I use homemade pie crust instead of store-bought for this Raspberry Pop Tarts recipe?

Absolutely! Homemade pie crust adds an even more buttery, flaky texture to your pop tarts. Just be sure to chill your dough for at least 40 minutes for easier handling and better results. Keep it wrapped so it doesn’t dry out before rolling and cutting.
Can I make the raspberry filling ahead of time?

Yes! Making the filling the night before saves time in the morning and actually helps the flavors deepen. Store it in the fridge in an airtight container, and bring it to room temperature before assembling your pop tarts.
How do I prevent the filling from leaking out during baking?

Using chilled dough and egg wash to seal the edges tightly is key. Also, don’t overload with filling—stick to about 1 to 1½ tablespoons per tart. Finally, poke vents on top to release steam and avoid bursting.
What if I don’t have cornstarch for thickening the filling?

You can substitute arrowroot powder or tapioca starch in an equal amount to thicken the raspberry filling. Just make sure to mix it well with the sugar before adding to the raspberries.
Can I use other fruit fillings instead of raspberry?

Definitely! This recipe works beautifully with strawberries, blueberries, or mixed berries. Just prepare the filling the same way, adjusting sugar as needed for sweetness and tartness.

Final Thoughts

Making Homemade Raspberry Pop Tarts Recipe from scratch is one of those kitchen projects that feels so rewarding and deliciously comforting. Every time I bake them, I’m reminded of weekend mornings with family, the sweet smell filling the house, and the smiles that follow bites. I hope you’ll give this recipe a go—it’s perfect for breakfast, gifting, or just whenever you need a little homemade joy. Trust me, once you make them, you might never want to buy pop tarts again!