Strawberry Pop Tart Pie Recipe

ByClara Bennett
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Introduction

This Strawberry Pop Tart Pie combines the nostalgic flavors of a classic pop tart with the comfort of a homemade pie. Filled with a luscious strawberry filling and topped with a sweet glaze, it’s a delightful treat perfect for any occasion.

A partially eaten pie with three visible layers: a golden-brown flaky crust on the edges, a thick bright red fruit filling with a glossy, chunky texture in the middle, and a smooth white icing layer on top sprinkled with small red and green sugar crystals, covering the entire surface except for the cut-out section. The pie is in a clear glass pie dish, resting on a white marbled texture surface. A silver fork is scooping a piece from the cut-out section, showing the contrast between the shiny filling and matte icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 5 cups fresh strawberries, hulled and diced (about 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 (2 crusts per box, thawed)
  • 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 sauce pot over medium heat, combine the diced strawberries and granulated sugar. Cook for 10-12 minutes, stirring often, until the strawberries release juices and the mixture boils rapidly.
  2. Step 2: In a small bowl, whisk together lemon juice and cornstarch until smooth to form a slurry.
  3. Step 3: Slowly pour the slurry into the boiling strawberries while whisking constantly. Cook 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 until warm to the touch.
  4. Step 4: Adjust oven racks to the lower two-thirds and preheat the oven to 375°F.
  5. Step 5: Place a 9-inch pie dish on a rimmed baking sheet to catch any spills and make handling easier.
  6. Step 6: Unroll one pie crust and press it into the pie dish, covering the bottom and sides.
  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 inside of the bottom crust with egg wash to prevent sogginess and help seal the edges later. Reserve remaining egg wash for the top crust.
  9. Step 9: Pour the cooled strawberry filling into the prepared crust.
  10. Step 10: Place the second crust on top, trim excess from the edges, and seal by crimping with a fork.
  11. Step 11: Brush the top crust with the remaining egg wash.
  12. Step 12: Cut four 1-inch slits in the top crust to allow steam to escape while baking.
  13. Step 13: Bake on the lower two-thirds rack for 40-45 minutes until the crust is golden brown. Cool completely on the baking sheet for at least 5-6 hours at room temperature.
  14. Step 14: For the glaze, whisk powdered sugar, 2 tablespoons milk, and vanilla in a medium bowl until smooth. Add more milk 1 teaspoon at a time if needed to create a thick, spreadable consistency.
  15. Step 15: Spoon the glaze evenly over the cooled pie, avoiding the crimped edges. Sprinkle rainbow sanding sugar on top.
  16. Step 16: Let the glaze set for at least 30 minutes before slicing and serving.

Tips & Variations

  • Use frozen strawberries if fresh are unavailable; thaw and drain excess liquid before cooking.
  • For a dairy-free glaze, substitute milk with almond or oat milk.
  • Add a pinch of cinnamon or nutmeg to the strawberry filling for extra warmth.
  • If you prefer a less sweet glaze, reduce the powdered sugar slightly.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual slices gently in a microwave or warm oven to soften the crust before serving. The glaze may soften after refrigeration but will still be delicious.

How to Serve

A slice of strawberry pie sits on a white plate on a white marbled surface. The pie has three visible layers: a golden-brown, flaky crust on the bottom and edges, a thick, bright red filling made from fresh strawberries in the middle, and a smooth white topping with colorful red, green, and pink sprinkles scattered on top. A fork rests on the plate holding a bite-sized piece of pie, showing the same layers. In the background, there is a white bowl filled with whole and halved strawberries, a whole pie with similar topping in a clear glass dish, and a small clear bowl of colorful sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Bake and cool completely, then add the glaze just before serving to keep it fresh and glossy.

What can I use if I don’t have pie crusts?

You can substitute homemade pie dough or even puff pastry sheets for the crusts, adjusting baking time accordingly to achieve a golden crust.

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Strawberry Pop Tart Pie Recipe

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★★★★★

4.9 from 63 reviews

This delicious Strawberry Pop Tart Pie combines the nostalgic flavors of classic pop tarts with the comforting appeal of a freshly baked pie. Featuring a sweet and tangy strawberry filling thickened to glossy perfection and encased in a buttery double crust, it is topped with a smooth vanilla glaze and colorful rainbow sprinkles for a fun finishing touch. Perfect for dessert or a special breakfast treat, this pie is baked to golden brown and then cooled to set before glazing, offering a wonderful balance of flaky crust and juicy, vibrant filling.

  • Author: Clara
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Strawberry Filling

  • 5 cups fresh strawberries, hulled and diced (approximately 1 ½ pounds)
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Pie Crust

  • 14.1 ounces refrigerated pie crusts (2 crusts, 9 inch, thawed as per package directions)
  • 1 large egg, room temperature (for egg wash)

Vanilla Glaze

  • 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. Cook Strawberries: In a large 4-quart saucepan over medium heat, combine diced strawberries and granulated sugar. Cook for 10-12 minutes, stirring frequently, until juices release and begin to boil rapidly. Stir often to prevent burning or overflow.
  2. Prepare Cornstarch Slurry: In a small bowl, whisk together lemon juice and cornstarch until fully smooth. This slurry will thicken the strawberry filling.
  3. Thicken Filling: Gradually pour the cornstarch slurry into the boiling strawberries while whisking constantly to prevent lumps. Cook 1-2 minutes more until filling is thick and glossy. Remove from heat, stir in vanilla extract, then transfer to a shallow bowl to cool about 30 minutes until warm but not hot.
  4. Preheat Oven: Adjust oven racks to the lower two-thirds of the oven and preheat to 375°F (190°C).
  5. Prepare Pie Dish: Place a 9-inch pie dish onto a rimmed baking sheet to catch any spillover during baking.
  6. Fit Bottom Crust: Unroll one pie crust and press it into the pie dish, pressing firmly along bottom and sides. This will be the base of the pie.
  7. Make Egg Wash: Whisk the egg thoroughly in a small bowl to create the egg wash.
  8. Brush Bottom Crust: Using a pastry brush, lightly coat the bottom and sides of the pie crust with egg wash to help prevent sogginess and aid sealing. Reserve remaining egg wash for the top crust.
  9. Add Filling: Pour the cooled but warm strawberry filling into the prepared crust, spreading evenly.
  10. Top with Second Crust: Place the second pie crust over the filling. Trim excess crust around the edges using a sharp paring knife.
  11. Seal Edges: Crimp the edges of the top and bottom crusts together using the tines of a fork to seal the pie securely.
  12. Brush Top Crust: Lightly brush the entire top surface with the reserved egg wash. Discard any leftover wash.
  13. Cut Steam Vents: With a sharp knife, cut four 1-inch slits into the top crust to allow steam to escape during baking, preventing bubbling over.
  14. Bake Pie: Place the baking sheet with pie in the oven, baking for 40-45 minutes or until the crust is a deep golden brown. Remove from oven and allow to cool completely on a wire rack for at least 5-6 hours or until fully cooled to the touch.
  15. Make Vanilla Glaze: In a medium bowl, whisk together sifted powdered sugar, 2 tablespoons whole milk, and vanilla extract until smooth and thick yet spreadable. Add milk 1 teaspoon at a time if needed for consistency similar to melted white chocolate.
  16. Glaze Pie: Spoon and spread the glaze evenly over the cooled pie surface, staying clear of the crimped edges to mimic classic pop tart appearance. Sprinkle evenly with rainbow sanding sugar.
  17. Set Glaze and Serve: Let the glaze harden for at least 30 minutes before slicing and serving this colorful strawberry pop tart pie.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture in the filling.
  • Make sure the pie filling is warm but not hot before adding to the crust to prevent sogginess.
  • Preheating the oven and using a rimmed baking sheet helps manage any filling overflow and ensures even baking.
  • The egg wash on the bottom crust acts as a sealant to keep the filling from making the crust soggy.
  • Allow ample cooling time to let the filling set properly before glazing and slicing.
  • If glaze becomes too thick, add a small amount of milk to reach a spreadable consistency.
  • Rainbow sanding sugar is optional but adds a fun, festive look to the finished pie.

Keywords: Strawberry pie, pop tart pie, fruit pie, homemade pie, dessert pie, strawberry dessert, glazed pie

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