Recipe by Jen Bates for Wyman's
Preheat oven to 375°F. Prepare two baking sheets with parchment paper.
With a food processor or immersion blender, puree the apple, wild blueberries, sugar, and salt. Move to a pan over medium heat and cook till mixture thickens. Remove from heat and allow filling mixture to cool to room temperature.
While the filling cools, roll the pie crusts to approximately ¼” thick, making two rectangles of approximately 8”x12”. Cut each large rectangle into eight 3”x4” rectangles (making 16 altogether).
Place half of the rectangles on the baking sheets. Spoon cooled filling onto the rectangles, taking care to avoid the edges. Top with remaining rectangle crusts and seal edges with a fork, squeezing out the excess air before sealing the last edge of each poptart.
Bake until golden, approximately 15 minutes. Remove from the oven and allow to cool on the baking sheets. While the poptarts cool, prepare the (optional) frosting.
Place the powdered sugar and wild blueberry powder in a bowl and slowly add the milk, mixing until a thick frosting forms. You may need a little more/less milk so it’s best to add it slowly. Spoon the frosting onto the poptarts when they are cool, the frosting will initially be liquidy but will firm up after about an hour.