1 Package Refrigerated Pie Crust (2 Pie Crusts Total)
1/2 Cup Powdered Sugar
1/4 Tsp Vanilla Extract
Sprinkles
Directions:
Rinse the berries and pat dry. Place the entire pint of berries in a small saucepan. Add ½ cup sugar, 2 Tbsp cornstarch, and 2 Tbsp water. Heat the saucepan over low heat and keep a constant simmer, stirring occasionally so the berries don’t stick to the bottom and burn. Cook for about 10 minutes. The berry mixture will thicken and create a nice sauce. Remove from the heat and cool for about 10 minutes.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Unroll one pie crust. Cut the crust into a rectangle and discard the extra dough. Cut the rectangle into 9 pieces, about 2x3 in size. Place the dough on the baking sheet, leaving room between each piece.
Add a scoop of the berry mixture in the center of each piece of dough.
Unroll the second pie crust. Cut the crust into a rectangle and discard the extra dough. Cut the rectangle into 9 pieces, about 2x3 in size. Place the dough on top of the fruit mixture to make a second layer.
Use a fork to crimp the edges around each Pop Tart to seal in the fruit mixture.
Bake for 10-12 minutes or until crust is golden brown. Remove to a cooling rack and let cool slightly.
Mix the powdered sugar, vanilla and 1 Tbsp water. Spoon the frosting over the top, letting the warm Pop Tarts melt the frosting so it drips down the sides. Add a few sprinkles and enjoy!
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1 Package Refrigerated Pie Crust (2 Pie Crusts Total)
1/2 Cup Powdered Sugar
1/4 Tsp Vanilla Extract
Sprinkles
Directions:
Rinse the berries and pat dry. Place the entire pint of berries in a small saucepan. Add ½ cup sugar, 2 Tbsp cornstarch, and 2 Tbsp water. Heat the saucepan over low heat and keep a constant simmer, stirring occasionally so the berries don’t stick to the bottom and burn. Cook for about 10 minutes. The berry mixture will thicken and create a nice sauce. Remove from the heat and cool for about 10 minutes.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Unroll one pie crust. Cut the crust into a rectangle and discard the extra dough. Cut the rectangle into 9 pieces, about 2x3 in size. Place the dough on the baking sheet, leaving room between each piece.
Add a scoop of the berry mixture in the center of each piece of dough.
Unroll the second pie crust. Cut the crust into a rectangle and discard the extra dough. Cut the rectangle into 9 pieces, about 2x3 in size. Place the dough on top of the fruit mixture to make a second layer.
Use a fork to crimp the edges around each Pop Tart to seal in the fruit mixture.
Bake for 10-12 minutes or until crust is golden brown. Remove to a cooling rack and let cool slightly.
Mix the powdered sugar, vanilla and 1 Tbsp water. Spoon the frosting over the top, letting the warm Pop Tarts melt the frosting so it drips down the sides. Add a few sprinkles and enjoy!
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