Description
A playful, nostalgic twist on classic pie, this strawberry pop-tart-inspired dessert features a flaky golden crust, gooey strawberry filling, and a sugary glaze topped with rainbow sprinkles.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
- 2 1/2 cups fresh or frozen strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract (for filling)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract (for glaze)
- Rainbow sprinkles (for topping)
Instructions
- In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water gradually until the dough comes together. Split into two disks, wrap, and chill for 30 minutes.
- In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and vanilla. Stir in cornstarch and cook until thickened. Let cool.
- Preheat oven to 375°F (190°C).
- Roll out one disk of dough and press into a 9-inch pie plate. Pour in the cooled strawberry filling.
- Roll out the second dough disk and place over the top. Seal and crimp the edges. Cut small vents in the top crust.
- Bake for 40–45 minutes, until the crust is golden and the filling is bubbling. Let cool completely.
- Mix powdered sugar, milk, and vanilla to create a glaze. Drizzle over the cooled pie and top with rainbow sprinkles.
- Let the glaze set before slicing and serving.
Notes
- Ensure butter is very cold for a flakier crust.
- Use a mix of fresh and frozen strawberries for added texture.
- Let the pie cool fully before glazing to prevent melting.
- Chilling the dough helps prevent shrinkage during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
