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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.

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

  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 are released and liquids boil rapidly. This extracts natural sweetness and softens the fruit.
  2. Make Cornstarch Slurry: Whisk fresh lemon juice and cornstarch together in a small bowl until smooth, creating a slurry to thicken the strawberry filling.
  3. 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.
  4. Preheat Oven: Adjust oven racks to the lower two-thirds position and preheat oven to 375°F (190°C).
  5. Prepare Pie Dish: Place a 9-inch pie dish on a rimmed baking sheet to catch any bubbling overflow during baking.
  6. Arrange Bottom Crust: Unroll one pie crust and press it into the bottom and sides of the pie dish, fitting it neatly.
  7. Whisk Egg Wash: Beat the large egg in a small bowl to create an egg wash for sealing and browning the crust.
  8. 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.
  9. Add Filling: Pour the warm strawberry filling into the prepared bottom crust evenly.
  10. 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.
  11. Brush Top Crust: Lightly brush the entire surface of the top crust with the remaining egg wash to ensure a golden finish.
  12. Cut Steam Vents: Use a sharp knife to cut four 1-inch slits on the top crust for steam release to prevent bubbling over.
  13. 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.
  14. 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.
  15. 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.
  16. 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

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