Strawberry Pop Tart Pie Recipe

Introduction

This Pop Tart Pie is a delightful twist on a classic pastry, featuring a luscious strawberry filling wrapped in a flaky pie crust and topped with a sweet glaze. Perfect for dessert or a special treat, it combines familiar flavors with a fun homemade touch.

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; typically 2 (9 inch) crusts per box)
• 1 large egg, room temperature
• 1 ½ cups powdered sugar, sifted
• 2 to 2 ½ tablespoons whole milk (start with 2 tablespoons, then add more if needed)
• ½ teaspoon vanilla extract
• ½ teaspoon rainbow sanding sugar sprinkles

Instructions

1. Step 1: In a large 4-quart 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 starts to boil rapidly.
2. Step 2: In a small bowl, whisk together lemon juice and cornstarch until smooth to create a slurry.
3. Step 3: Slowly pour the cornstarch slurry into the boiling strawberries while whisking constantly. Cook for 1-2 more 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 oven racks so the pie will bake 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 overflow during baking.
6. Step 6: Unroll the thawed refrigerated pie crusts. Place one crust into the pie dish, pressing it firmly against the bottom and sides. The second crust will be used for the top.
7. Step 7: Whisk the egg in a small bowl to make an egg wash.
8. Step 8: Using a pastry brush, lightly brush the inside bottom and sides of the bottom crust with the egg wash to help prevent sogginess and seal the top and bottom crusts later. Reserve the remaining egg wash for the top crust.
9. Step 9: Pour the slightly warm strawberry filling into the prepared bottom crust.
10. Step 10: Place the second crust over the filling. Trim any excess crust from the edges with a sharp paring knife. Use a fork to crimp the edges, sealing the pie.
11. Step 11: Lightly 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.
13. Step 13: Bake the pie on the prepared rack for 40-45 minutes or until the crust is golden brown. Remove from the oven, keeping the pie on the baking sheet, and let 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 whole milk, and vanilla extract in a medium bowl. Add more milk, 1 teaspoon at a time, if necessary, until the glaze is thick but spreadable like melted white chocolate.
15. Step 15: Spoon the glaze over the cooled pie, spreading evenly but stopping short of the outer edges to mimic classic pop tart decoration. Sprinkle evenly with rainbow sanding sugar.
16. Step 16: Allow the glaze to set for at least 30 minutes before slicing and serving.

Tips & Variations

• For a mixed berry variation, substitute half the strawberries with blueberries or raspberries.
• Egg wash can be enhanced with a pinch of sugar for a shiny, slightly sweet crust.
• Letting the filling cool properly helps avoid a soggy crust by preventing excess moisture when baking.
• If you prefer a less sweet glaze, reduce powdered sugar slightly or omit the sanding sugar topping.
• Use a pie shield or foil around edges if they brown too quickly during baking.

Storage

Store the Pop Tart Pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in a microwave or oven if desired, but the pie is best enjoyed at room temperature to preserve the glaze texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be baked and cooled, then glazed just before serving. Allowing the pie to cool completely before glazing is essential for a smooth finish.

What if I don’t have refrigerated pie crusts?

You can use homemade pie crust or frozen crusts that are thawed. Just be sure to follow any package instructions for thawing and rolling out before assembling the pie.