Introduction

This delightful Pop Tart Pie captures the nostalgic flavors of classic strawberry pop tarts in a homemade pie form. With a luscious strawberry filling encased in flaky pie crust and topped with sweet glaze and sprinkles, it’s perfect for a special breakfast or dessert treat.

The image shows a round pie with three visible layers. The bottom layer is a golden-brown, flaky crust that edges the pie in a neat crimped shape. The middle layer is thick, deep red fruit filling with a glossy texture, likely made from berries or cherries, and it looks juicy and slightly chunky. The top layer is a smooth white icing covered with small red, green, and a few yellow sugar sprinkles scattered evenly across its surface. A silver fork is cutting into the pie, lifting a piece and revealing the bright red filling. The pie is served in a clear glass pie dish, set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
14.1 ounces refrigerated pie crusts (2 crusts, 9-inch each, 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

Step 1: In a large 4-quart saucepan over medium heat, combine the diced strawberries and granulated sugar. Cook for 10-12 minutes until the strawberries release their juices and the mixture reaches a rapid boil. Stir frequently to prevent burning or boiling over.
Step 2: In a small bowl, whisk together the lemon juice and cornstarch until smooth to create a slurry.
Step 3: Slowly pour the slurry into the boiling strawberries while whisking constantly. Continue cooking 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 just warm.
Step 4: Preheat your oven to 375°F and adjust the racks to position the pie in the lower two-thirds of the oven.
Step 5: Place a 9-inch pie dish on a rimmed baking sheet to catch any bubbling juices during baking.
Step 6: Unroll the thawed pie crusts. Fit one crust into the bottom of the pie dish, pressing it against the sides and bottom. The second crust will be used for the top.
Step 7: Whisk the egg in a small bowl to make an egg wash.
Step 8: Lightly brush the inside (bottom and sides) of the bottom crust with the egg wash to help prevent sogginess and ensure a good seal. Set aside the remaining egg wash.
Step 9: Pour the warm strawberry filling into the prepared bottom crust.
Step 10: Place the second crust over the filling. Trim the edges to fit the pie dish and press the edges together using a fork to seal.
Step 11: Brush the entire top crust with the remaining egg wash, discarding any excess.
Step 12: Cut four 1-inch slits in the top crust to allow steam to escape during baking.
Step 13: Bake the pie for 40-45 minutes until the crust is golden brown. Remove from oven and let cool completely on the baking sheet at room temperature for at least 5-6 hours before glazing.
Step 14: To make the glaze, whisk together the sifted powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if needed, to achieve a thick but spreadable consistency.
Step 15: Spoon the glaze over the cooled pie carefully, leaving a small border near the edges. Sprinkle evenly with rainbow sanding sugar.
Step 16: Allow the glaze to set for at least 30 minutes before slicing and serving.

Tips & Variations

For added depth, try stirring in a teaspoon of balsamic vinegar with the strawberry filling while cooking to enhance the fruit’s natural flavor.
You can substitute frozen strawberries, thawed and drained well, if fresh aren’t available.
Use a toothpick to gently secure the crust edges if you find them separating during baking.
Experiment with different colored sanding sugars or sprinkles to match holidays or special occasions.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a warm oven or enjoy cold. The glaze is best eaten fresh as it may soften upon refrigeration.

How to Serve

A slice of strawberry pie is shown on a white plate, placed on a white marbled surface. The pie has three clear layers: a golden-brown flaky crust on top and bottom, and a thick, bright red strawberry filling in the middle with visible chunks of strawberries. The top crust is covered with a smooth white icing that is slightly dripping down the sides, decorated with small red, green, and white sprinkles. A silver fork rests on the plate, holding a bite of pie coated with the white icing and sprinkles. In the background, a white bowl filled with whole and halved strawberries and a glass pie dish with the full pie are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry filling ahead of time?

Yes, you can prepare the strawberry filling and refrigerate it for up to 24 hours before assembling the pie. Make sure to bring it back to room temperature before filling the crust to prevent the pie crust from becoming soggy.

What can I use instead of refrigerated pie crust?

If you prefer, you can make your own pie crust using your favorite recipe or substitute with pre-made frozen pie crusts. Just ensure they are fully thawed before using to avoid cracking during baking.

Strawberry Pop Tart Pie Recipe

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4.6 from 99 reviews

This Strawberry Pop Tart Pie is a delightful twist on the classic pop tart, featuring a homemade strawberry filling encased in a flaky pie crust, topped with a sweet vanilla glaze and colorful sanding sugar. With a perfectly cooked strawberry filling thickened to a glossy finish and a golden-brown crust, this dessert combines the nostalgic flavors of pop tarts with the comforting appeal of a traditional pie, creating an irresistible treat perfect for any occasion.

Author: Ruby
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 1½ pounds)
1 cup granulated sugar
4 tablespoons cornstarch
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Pie Crust and Wash

14.1 ounces refrigerated pie crusts (2 (9 inch) crusts, Pillsbury brand recommended)
1 large egg, room temperature (for egg wash)

Glaze

1½ cups powdered sugar, sifted
2 to 2½ tablespoons whole milk
½ teaspoon vanilla extract
½ teaspoon rainbow sanding sugar sprinkles

Instructions

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 are released and liquids boil rapidly. This extracts natural sweetness and softens the fruit.
Make Cornstarch Slurry: Whisk fresh lemon juice and cornstarch together in a small bowl until smooth, creating a slurry to thicken the strawberry filling.
Thicken Filling: Slowly pour the cornstarch slurry into the boiling strawberries while whisking constantly to prevent lumps. Cook 1-2 minutes until filling thickens and becomes glossy. Remove from heat, stir in vanilla extract, and transfer to a shallow bowl to cool for about 30 minutes; it should be warm but not hot before filling the crust.
Preheat Oven: Adjust oven racks to the lower two-thirds position and preheat oven to 375°F (190°C).
Prepare Pie Dish: Place a 9-inch pie dish on a rimmed baking sheet to catch any bubbling overflow during baking.
Arrange Bottom Crust: Unroll one pie crust and press it into the bottom and sides of the pie dish, fitting it neatly.
Whisk Egg Wash: Beat the large egg in a small bowl to create an egg wash for sealing and browning the crust.
Brush Bottom Crust: Using a pastry brush, apply egg wash evenly over the bottom and sides of the crust to prevent sogginess and help seal the top crust.
Add Filling: Pour the warm strawberry filling into the prepared bottom crust evenly.
Top Crust Placement: Place the second pie crust over the filling. Trim excess dough and crimp edges together with a fork to seal the pie.
Brush Top Crust: Lightly brush the entire surface of the top crust with the remaining egg wash to ensure a golden finish.
Cut Steam Vents: Use a sharp knife to cut four 1-inch slits on the top crust for steam release to prevent bubbling over.
Bake Pie: Bake in the preheated oven on the lower racks for 40-45 minutes until the crust turns golden brown. Remove from oven and let cool completely on the baking sheet for at least 5-6 hours until fully cooled before glazing.
Prepare Glaze: In a bowl, whisk powdered sugar, 2 tablespoons whole milk, and vanilla extract until smooth and spreadable. Add more milk by teaspoon if needed to reach desired thickness.
Glaze Pie: Spoon and spread the glaze evenly over the cooled pie surface, avoiding the crimped edges to mimic classic pop tart look. Sprinkle rainbow sanding sugar evenly over the glaze.
Set Glaze: Allow the glaze to harden for at least 30 minutes before slicing and serving the strawberry pop tart pie.

Notes

Ensure the strawberry filling is warm but not hot when adding to crust to prevent dough from becoming soggy.
Using a rimmed baking sheet under the pie dish helps contain any overflow during baking for easier cleanup.
Allow the pie to cool thoroughly before glazing to ensure the glaze adheres properly and does not melt.
For thicker glaze, add milk gradually; too much will make it runny.
Store the pie covered at room temperature for up to 2 days or refrigerated for longer freshness.

Keywords: Pop Tart Pie, Strawberry Pie, Homemade Pie, Strawberry Dessert, Fruit Pie, Pie with Glaze, Sweet Pie