Strawberry Pop Tart Pie Recipe

Introduction

Pop Tart Pie is a delightful twist on the classic toaster treat, featuring a flaky pie crust filled with a glossy, fresh strawberry filling. Topped with a sweet vanilla glaze and colorful sprinkles, this dessert is fun to make and sure to impress your family and friends.

Ingredients

• 5 cups fresh strawberries, hulled and cut into small dice pieces (approximately 1 ½ pounds)
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• 4 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 14.1 ounces refrigerated pie crusts, thawed according to package directions (Pillsbury brand – 2 (9 inch) crusts per box)
• 1 large egg, room temperature
• 1 ½ cups powdered sugar, sifted
• 2 to 2 ½ tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ teaspoon rainbow sanding sugar sprinkles

Instructions

1. Step 1: In a large saucepan over medium heat, combine the diced strawberries and granulated sugar. Cook for 10-12 minutes, stirring often, until the strawberries release their juices and the mixture begins to boil rapidly.
2. Step 2: In a small bowl, whisk the lemon juice and cornstarch together until smooth. This slurry will thicken the strawberry filling.
3. Step 3: Slowly pour the cornstarch slurry into the boiling strawberry mixture while whisking constantly. Continue cooking and whisking for 1-2 minutes until the filling thickens and becomes glossy. Remove from heat, stir in vanilla extract, and transfer to a shallow bowl to cool for about 30 minutes. The filling should be warm but not hot when added to the crust.
4. Step 4: Adjust your oven racks to place the pie in the lower two-thirds of the oven and preheat to 375°F.
5. Step 5: Place a 9-inch pie dish on a rimmed baking sheet to catch any syrup that may bubble over during baking.
6. Step 6: Unroll the thawed pie crusts. Fit one crust into the bottom of the pie dish, pressing it against the sides and bottom. Reserve the second crust for the top.
7. Step 7: Whisk the egg in a small bowl to create an egg wash.
8. Step 8: Using a pastry brush, lightly brush the bottom and sides of the pie crust with the egg wash. This helps prevent sogginess and will seal the crusts when crimped. Save the remaining egg wash for the top crust.
9. Step 9: Pour the warm strawberry filling into the prepared bottom crust.
10. Step 10: Place the second crust over the filling. Trim excess dough from the edges with a sharp knife, then crimp the edges together with a fork to seal the pie.
11. Step 11: Brush the entire top crust with the remaining egg wash. Discard any excess.
12. Step 12: Cut four 1-inch slits into the top crust to allow steam to escape during baking, preventing bubbles or spills.
13. Step 13: Bake the pie on the lower oven rack for 40-45 minutes, until the crust is golden brown. Remove the pie and baking sheet, then let the pie cool completely at room temperature for at least 5-6 hours before glazing.
14. Step 14: To make the glaze, whisk together sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add additional milk, 1 teaspoon at a time, if needed to reach a thick but spreadable consistency.
15. Step 15: Spoon the glaze over the cooled pie, spreading evenly but avoiding the outer crimped edges to mimic classic Pop Tarts. Sprinkle rainbow sanding sugar over the glaze.
16. Step 16: Let the glaze set for at least 30 minutes before slicing and serving your strawberry Pop Tart Pie.

Tips & Variations

• Use fresh, ripe strawberries for the brightest flavor and best filling consistency.
• If you prefer a thicker filling, add an extra tablespoon of cornstarch to the slurry.
• For a different fruit flavor, try replacing strawberries with diced blueberries or mixed berries.
• To make the pie crust extra flaky, keep the dough chilled until just before baking.
• Consider adding a pinch of cinnamon to the strawberry filling for a subtle warmth.

Storage

Store the cooled and glazed pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices briefly in a warm oven or microwave for a few seconds to soften the crust. The glaze is best enjoyed at room temperature as chilling may cause it to harden excessively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Thaw and drain them well before cooking to avoid excess liquid, which can affect the filling’s thickness.

How do I prevent the pie crust from becoming soggy?

Brushing the bottom crust with egg wash before adding the filling creates a barrier that helps prevent sogginess. Also, allowing the filling to cool slightly before adding it reduces moisture absorption into the crust.