Homemade Pop Tarts with Pie Crust (Heart-Shaped!)

If you grew up eating pop tarts straight from the toaster, you’re going to love this homemade version. They taste like nostalgia with a sweet homemade twist. These heart-shaped pop tarts use refrigerated pie crusts as a shortcut, making them simple, fun, and perfect for gifting. Whether you’re baking them for Valentine’s Day, birthdays, or just a surprise treat for neighbors and friends, these adorable hand pies are guaranteed to make people smile. 🎉

What I love most is how customizable they are—you can fill them with strawberry jam, Nutella, peanut butter, or even lemon curd. Top with icing and colorful sprinkles, and you’ve got a bakery-worthy treat made right at home.

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Why You’ll Love This Recipe

• Quick and easy – Uses premade pie crusts for a shortcut.
• Festive – Heart-shaped for Valentine’s Day or any special occasion.
• Customizable – Fill with your favorite jam or spread.
• Kid-friendly – Perfect for baking with little helpers.
• Giftable – A sweet homemade treat for neighbors, teachers, or friends.

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Ingredients

• 2 refrigerated premade pie crusts (room temperature)
• Strawberry jam (or filling of choice)
• 1 egg (for egg wash)

Icing:

• 1/2 cup confectioners sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 drop red food coloring
• Sprinkles, for decorating

Tip: Try different fillings like raspberry jam, chocolate spread, or apple butter for fun variations.

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Step-by-Step Instructions

Step 1: Prep the Dough

Preheat oven to 400°F. On a lightly floured surface or parchment, unroll the premade pie crust. Using a heart-shaped cookie cutter, cut out as many shapes as possible. Re-roll scraps to cut more.

[Image: heart cutouts | Alt text: Pie crust cut into heart shapes for homemade pop tarts]

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Step 2: Add Filling

Place half the hearts on a parchment-lined baking sheet. Spoon about 1 tablespoon of strawberry jam into the center of each.

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Step 3: Seal the Pop Tarts

Brush edges with beaten egg. Place another heart on top. Press edges together with your finger, then crimp with a fork all the way around. Use a fork to poke small holes in the top to release steam.

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Step 4: Bake

Brush tops with remaining egg wash. Bake at 400°F for 10–12 minutes until golden brown.

 

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Step 5: Glaze and Decorate

While cooling, whisk together powdered sugar, milk, vanilla, and food coloring until smooth. Spread icing over cooled pop tarts and top with sprinkles.

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Expert Tips & Troubleshooting

• Filling leaking out? Use less jam or make sure edges are sealed tightly.
• Want crispier edges? Chill assembled pop tarts for 10 minutes before baking.
• Icing too thin? Add more powdered sugar until spreadable.
• Making ahead? Bake, cool, and store un-iced pop tarts in an airtight container. Add icing before serving.

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Variations & Serving Ideas

• Valentine’s Day special: Use pink or red icing with heart sprinkles.
• Chocolate lovers: Fill with Nutella and top with chocolate drizzle.
• Fall twist: Use apple butter and cinnamon sugar.
• Birthday fun: Add rainbow sprinkles inside and out.
• Breakfast treat: Fill with peanut butter and jelly for a fun morning snack.

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Storage & Make-Ahead Notes

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate up to 5 days.
• Freeze unbaked pop tarts and bake from frozen—just add 2–3 minutes to the baking time.

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FAQs

Can I make these without a heart cookie cutter?
Yes—use any shape cutter or simply cut rectangles for classic pop tarts.

Can I use homemade pie dough?
Absolutely! But the premade crust keeps this recipe quick and easy.

Can I toast them like real pop tarts?
No—these are best enjoyed fresh or reheated in the oven.

What fillings work best?
Jam, preserves, Nutella, peanut butter, or even lemon curd.

 

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Conclusion

These homemade pop tarts with pie crust are proof that simple recipes can still feel magical. Heart-shaped, jam-filled, and topped with sprinkles, they’re perfect for gifting or making memories in the kitchen. Have you ever made homemade pop tarts before? Tell me your favorite filling in the comments, and don’t forget to 📌 save this recipe to Pinterest!