Strawberry Pop Tart Pie Recipe

Introduction

This Pop Tart Pie is a delightful twist on the classic breakfast treat, bursting with fresh strawberry filling and a perfectly flaky crust. Topped with a sweet glaze and colorful sanding sugar, it’s a fun and delicious dessert that’s sure to impress.

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; Pillsbury brand – 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 to achieve desired consistency)
• ½ teaspoon vanilla extract
• ½ teaspoon rainbow sanding sugar sprinkles

Instructions

1. Step 1: In a large saucepan over medium heat, combine the diced strawberries and granulated sugar. Cook for 10-12 minutes, stirring often, until juices are released and liquids begin 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 another 1-2 minutes until filling is thick and glossy. Remove from heat, stir in vanilla, and transfer to a shallow bowl to cool for about 30 minutes until warm but not hot.
4. Step 4: Adjust oven racks to the lower two-thirds and preheat oven to 375°F.
5. Step 5: Place a 9-inch pie dish on a large rimmed baking sheet to catch any overflow during baking.
6. Step 6: Unroll the refrigerated pie crusts. Place one crust into the pie dish, pressing firmly against the bottom and sides.
7. Step 7: Whisk the egg in a small bowl to create an egg wash.
8. Step 8: Brush the inside bottom and sides of the crust with egg wash to prevent sogginess and help seal the top crust. Reserve remaining egg wash for later.
9. Step 9: Pour the warm strawberry filling into the prepared crust.
10. Step 10: Top with the second pie crust. Trim excess crust from edges, then crimp edges with a fork to seal.
11. Step 11: Brush the entire top surface with egg wash, discarding 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 on the lower two-thirds rack for 40-45 minutes until crust is golden brown. Cool completely on the baking sheet at room temperature for at least 5-6 hours before glazing.
14. Step 14: To make the glaze, whisk powdered sugar, 2 tablespoons milk, and vanilla in a medium bowl until smooth. Add more milk, 1 teaspoon at a time, if needed, to achieve a thick yet spreadable consistency.
15. Step 15: Spoon glaze gently over the cooled pie, spreading evenly but not over the crimped edges. Sprinkle rainbow sanding sugar evenly over the glaze.
16. Step 16: Let glaze set for at least 30 minutes before slicing and serving.

Tips & Variations

• Use firm, ripe strawberries for the best flavor and texture in your filling.
• For a different fruit twist, substitute strawberries with blueberries or mixed berries.
• Make sure the pie filling is warm but not hot before adding to the crust to prevent sogginess.
• Brushing the crust with egg wash before filling helps maintain a crisp crust bottom.

Storage

Store leftover pie covered loosely at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in a warm oven or microwave before serving. The glaze may soften slightly when refrigerated but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for texture and flavor, you can use thawed frozen strawberries if fresh aren’t available. Drain excess liquid before cooking to avoid a watery filling.

How do I prevent the crust from getting soggy?

Brushing the bottom and sides of the crust with egg wash before adding the filling creates a moisture barrier that helps keep the crust crisp. Also, adding slightly warm filling rather than hot prevents crust saturation.