Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie is a whimsical and nostalgic dessert that transforms the beloved childhood treat into a show-stopping pie. With a buttery, flaky crust, a rich strawberry filling, and a signature sugary glaze topped with rainbow sprinkles, this pie captures the fun and flavor of pop-tarts in every slice.

Why You’ll Love This Recipe

This pie is a delightful fusion of classic baking and playful creativity. The homemade crust is tender and golden, providing the perfect contrast to the jammy strawberry filling. The glaze and sprinkles give it that unmistakable pop-tart look and a sweet finish that appeals to both kids and adults. Whether you’re baking for a party or simply embracing your inner child, this pie is a joyful treat that’s both fun and delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• all-purpose flour
• salt
• unsalted butter, cold and cubed
• ice water

For the filling:

• fresh or frozen strawberries, hulled and chopped
• granulated sugar
• lemon juice
• cornstarch
• vanilla extract

For the glaze:

• powdered sugar
• milk
• vanilla extract
• rainbow sprinkles (for topping)

directions

1. In a large mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, mixing just until the dough comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for 30 minutes.
3. Meanwhile, in a saucepan over medium heat, combine strawberries, sugar, lemon juice, and vanilla extract. Stir in cornstarch and cook until the mixture thickens. Let the filling cool completely.
4. Preheat the oven to 375°F (190°C). Roll out one dough disk and fit it into a 9-inch pie plate. Add the cooled strawberry filling.
5. Roll out the second dough disk and place it over the filling. Seal and crimp the edges, then cut small vents in the top crust to allow steam to escape.
6. Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool completely on a wire rack.
7. Mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled pie and sprinkle with rainbow sprinkles.
8. Allow the glaze to set before slicing and serving.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes + chilling
Servings: 8 slices
Calories: Approximately 360 kcal per slice

Variations

• Mixed Berry Pie: Substitute some of the strawberries with blueberries or raspberries for a mixed berry version.
• Gluten-Free Option: Use a gluten-free flour blend suitable for pie crusts.
• Mini Pop-Tart Pies: Use a muffin tin to create individual pie servings.
• Chocolate Drizzle: Add a drizzle of melted white or dark chocolate along with the glaze.
• Flavored Glaze: Use strawberry or raspberry juice instead of milk in the glaze for added fruity flavor.

storage/reheating

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm slices in the oven at 300°F (150°C) for 5–10 minutes. Avoid microwaving to maintain crust texture. The pie can also be frozen (unglazed) for up to 2 months and glazed after thawing.

FAQs

Can I use store-bought pie crust?

Yes, for convenience, store-bought crusts can be used, but homemade crust offers better texture and flavor.

Can I use jam instead of fresh strawberries?

Jam can be used for a quicker version, but the texture and taste will differ from the fresh fruit filling.

How do I prevent the bottom crust from becoming soggy?

Ensure the filling is fully cooled and thickened before adding to the crust to avoid excess moisture.

Can I make this pie ahead of time?

Yes, it can be made a day in advance. Add the glaze and sprinkles just before serving.

What type of milk is best for the glaze?

Any milk will work, but whole milk gives the richest consistency. Non-dairy options are also suitable.

Can I skip the glaze?

Yes, the pie will still be delicious without it, though the glaze adds a signature pop-tart touch.

Do I need to blind-bake the crust?

No, blind baking is not necessary for this recipe as the pie is fully baked with the filling.

Can I freeze the pie?

Yes, freeze before glazing. Thaw and add the glaze and sprinkles after defrosting.

Are rainbow sprinkles necessary?

They add fun and visual appeal but can be omitted or replaced with your favorite toppings.

Can I use a food processor for the crust?

Yes, pulse the ingredients until combined, then form into disks by hand to avoid overworking the dough.

Conclusion

Strawberry Pop-Tart Pie is a charming dessert that brings a fun twist to traditional fruit pie. With its flaky crust, luscious filling, and playful glaze, it’s perfect for celebrations, family gatherings, or simply satisfying a nostalgic craving. Enjoy this cheerful treat that’s sure to delight both kids and adults alike.

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