Strawberry Pop-Tart Pie Recipe
Introduction
Strawberry Pop-Tart Pie is a fun and nostalgic twist on a classic favorite. It combines a flaky pie crust with a sweet, homemade strawberry filling and a colorful glaze topping that’s perfect for any occasion.
Ingredients
- 2 – 9″ store-bought or homemade pie crusts
- 1/3 cup water
- 2 lbs. fresh strawberries, hulled
- 3/4 cup granulated sugar
- 2/3 cup cornstarch
- 1/2 lemon, juiced and zested
- 1 teaspoon vanilla extract
- A pinch of salt
- For glaze:
- 1 cup powdered sugar
- 2 tablespoons half and half
- Rainbow nonpareil sprinkles
Instructions
- Step 1: Preheat the oven to 375° F and grease a 9” pie plate.
- Step 2: In a pot over medium-low heat, combine water, strawberries, sugar, lemon juice, lemon zest, salt, and vanilla extract. Cook until the strawberries soften, about 4 to 5 minutes.
- Step 3: Add the cornstarch to the pot and continue cooking for 1 to 2 minutes, stirring until the mixture thickens and gels. Remove from heat.
- Step 4: Place one pie crust in the greased pie plate, then pour the warm strawberry filling evenly inside.
- Step 5: Top with the second pie crust, trim excess dough, and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Step 6: Bake the pie for 35 to 45 minutes, or until the crust is golden brown.
- Step 7: While the pie cools, whisk together powdered sugar and half and half to make a thick but drizzle-able glaze.
- Step 8: When the pie has cooled completely, drizzle the glaze over the top, sprinkle with rainbow nonpareil sprinkles, and allow the icing to set before slicing and serving.
Tips & Variations
- Use frozen strawberries that have been thawed if fresh aren’t available, but drain excess juice before cooking.
- For a fun twist, add a sprinkle of cinnamon or nutmeg to the strawberry filling.
- Try decorating the top crust with cut-out shapes from leftover dough for added charm.
- Substitute half and half in the glaze with milk or cream for different thickness and flavor.
Storage
Store the pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices briefly in the oven or microwave for a warm treat. The glaze looks best fresh, but it can be stored in the fridge without glaze if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the strawberry filling ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. Warm it slightly before assembling the pie for best results.
Can I use a different fruit instead of strawberries?
Absolutely. This recipe works well with blueberries, raspberries, or a mixed berry blend. Adjust the sugar slightly depending on the sweetness of the fruit.
PrintStrawberry Pop-Tart Pie Recipe
This delightful Strawberry Pop-Tart Pie combines the nostalgic flavors of classic pop-tarts with the comfort of a homemade pie. Featuring a tender, flaky crust filled with a luscious, homemade strawberry filling and finished with a sweet glaze and festive sprinkles, this dessert is perfect for any occasion or as a fun twist on traditional fruit pies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie:
- 2 – 9” store-bought or homemade pie crusts
- 1/3 cup water
- 2 lbs. fresh strawberries, hulled
- 3/4 cup granulated sugar
- 2/3 cup cornstarch
- 1/2 lemon, juiced and zested
- 1 teaspoon vanilla extract
- A pinch of salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons half and half
- Rainbow nonpareil sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9″ pie plate to prevent sticking.
- Cook Strawberry Filling: In a pot over medium-low heat, mix the water, hulled strawberries, granulated sugar, lemon juice and zest, salt, and vanilla extract. Stir occasionally until the strawberries soften, about 4 to 5 minutes. Add the cornstarch and continue stirring and cooking for an additional 1 to 2 minutes until the mixture thickens and gels. Remove from heat and set aside.
- Assemble the Pie: Place one pie crust at the bottom of the prepared pie plate. Pour the warm strawberry filling evenly over this crust. Cover with the second pie crust, trim excess dough, and crimp the edges together to seal. Cut slits in the top crust around the center to allow steam to escape during baking.
- Bake the Pie: Bake in the preheated oven for 35 to 45 minutes or until the crust turns a beautiful golden brown.
- Prepare the Glaze: While the pie is baking or cooling, whisk together the powdered sugar and half and half until a thick but still drizzle-able glaze forms.
- Glaze and Decorate: After the pie has completely cooled, drizzle the glaze over the top. Immediately sprinkle rainbow nonpareil sprinkles to decorate and let the icing set.
- Serve: Slice the pie and enjoy this fun, sweet treat that’s perfect for sharing.
Notes
- You can use store-bought or homemade pie crust depending on your preference.
- Make sure the pie is completely cool before glazing to prevent the icing from melting.
- Cutting slits in the top crust is essential for steam to escape and to avoid a soggy crust.
- Use fresh, ripe strawberries for the best flavor and texture.
- For a dairy-free glaze, substitute half and half with almond or coconut milk.
Keywords: Strawberry Pie, Pop-Tart Pie, Fruit Pie, Homemade Pie, Sweet Pie, Summer Dessert, Strawberry Dessert
