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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.

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

Find it online: https://kitchenbyclara.com/strawberry-pop-tart-pie-recipe/