• Leave pie dough out of fridge for 30 minutes to soften until workable.
• Meanwhile make blueberry vanilla chia jam by combining blueberries and vanilla in a saucepan and cook down for about 10 minutes until blueberries have softened and turn off heat.
• Using an immersion blender, a regular blender, or food processor pulse the blueberries until smooth. This step is optional if you prefer a chunkier jam.
• Add chia seeds to the blueberries after you turn off the heat and stir to combine. Chill for 15-20 minutes until chia seeds have thickened the jam.
• Roll out the pie dough just slightly and cut round edges off to create a large square. Cut the square into 6 rectangles close to the same size. (They don’t have to be perfect, these are homemade after all.)
• Repeat the process with the second pie dough.
• Place 6 of the rectangles onto a parchment lined baking sheet and then place 1 teaspoon of the blueberry jam in the center of the rectangle. Don't overfill here or you will have jam that comes out the sides of the pop tart.
• Dip your finger in the water and run around the edge of the rectangle and then place a second rectangle on top of the bottom on and using a fork, go around the edge to seal and crimp. Repeat until all rectangles have been used.
• Beat the egg and lightly brush on top of each pop tart.
• Take the fork and poke in two spots on top of each pop tart before baking.
• Bake at 400 degrees for 12-15 minutes until each pop tart is golden brown on top. Let cool.
• While the pop tarts bake, make the glaze by combining powdered sugar, milk, butterfly pea powder, and remaining 1 tsp. of vanilla in a bowl and whisking until smooth.
• Once pop tarts are cooled, drizzle with blue glaze and let set for 10 minutes. Serve immediately.