Instructions

1. Begin by preparing the dough for the pop tarts. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. Whisk the dry ingredients together until they are well combined.
2. Next, add the cold unsalted vegan butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.
3. Gradually add the ice-cold water to the mixture, one tablespoon at a time, mixing gently until the dough comes together. You may not need all the water, so add it slowly. Once combined, form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
4. While the dough is chilling, prepare the blueberry filling. In a small saucepan over medium heat, combine the blueberries and lemon juice. If using frozen blueberries, allow them to thaw slightly before adding.
5. Cook the blueberry mixture for about 5-7 minutes, stirring occasionally, until the blueberries have softened and released their juices. You can mash some of the blueberries with a fork for a smoother filling if desired.
6. Remove the saucepan from the heat and let the blueberry filling cool while you roll out the dough.
7. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll the dough out to about 1/8-inch thickness. Use a sharp knife or pizza cutter to cut the dough into rectangles, approximately 3x4 inches in size. You should have enough dough for 16 rectangles (8-10 pop tarts when assembled).
9. On half of the rectangles, spoon about 1 tablespoon of the blueberry filling into the center, leaving a small border around the edges. Be careful not to overfill, as this can cause the pop tarts to burst while baking.
10. Place the remaining rectangles on top of the filled ones to create a sandwich. Press down the edges with your fingers to seal them, then use a fork to crimp the edges for a decorative touch and to ensure they are well sealed.
11. Transfer the assembled pop tarts to the prepared baking sheet. You can brush the tops with a little plant-based milk for a golden finish, if desired.
12. Bake the pop tarts in the preheated oven for 20-25 minutes, or until they are lightly golden brown. Keep an eye on them to prevent over-baking.
13. Once baked, remove the pop tarts from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
14. Enjoy your homemade blueberry vegan pop tarts warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.