Strawberry Pop-Tart Pie Recipe
Introduction
This Strawberry Pop-Tart Pie offers a delightful twist on a classic favorite, combining a flaky pie crust with a sweet, homemade strawberry filling. Perfect for sharing, this dessert brings the nostalgic flavors of pop-tarts into a comforting pie form.
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 thoroughly.
- Step 2: In a pot over medium-low heat, combine water, strawberries, sugar, lemon juice, lemon zest, salt, and vanilla extract. Cook, stirring occasionally, until the strawberries soften, about 4 to 5 minutes.
- Step 3: Add the cornstarch to the pot and continue cooking the mixture for 1 to 2 minutes, stirring until it thickens into a gel-like consistency. Remove from heat.
- Step 4: Line the pie plate with one pie crust. Pour the warm strawberry filling evenly into the crust.
- Step 5: Place the second crust on top of the filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
- Step 6: Bake the pie for 35 to 45 minutes, or until the crust is golden brown and cooked through.
- Step 7: While the pie cools completely, whisk together powdered sugar and half and half to create a thick but drizzle-able glaze.
- Step 8: Drizzle the glaze over the cooled pie and sprinkle with rainbow nonpareil sprinkles. Allow the glaze to set before slicing and serving.
Tips & Variations
- Use frozen strawberries if fresh are unavailable, just thaw and drain excess liquid before cooking.
- For extra flavor, add a pinch of cinnamon or nutmeg to the strawberry mixture.
- Try brushing the top crust with an egg wash for a shiny, golden finish.
- Swap the rainbow sprinkles for chopped nuts or coconut flakes for a different texture.
Storage
Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave or a low-temperature oven to maintain crust flakiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie crust from scratch?
Absolutely! Homemade pie crust enhances flavor and texture. Just be sure to keep the dough chilled and work quickly for the flakiest crust.
How do I prevent the crust from getting soggy?
Using a thickened strawberry filling and preheating the oven properly helps avoid sogginess. You can also blind bake the bottom crust for a few minutes before adding the filling for extra crispness.
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Strawberry Pop-Tart Pie Recipe
- Total Time: 2 hours 5 minutes
- Yield: Serves 6 – 8 1x
Description
This Strawberry Pop-Tart Pie is a delightful twist on the classic pop-tart, featuring a luscious homemade strawberry filling encased in flaky pie crusts, topped with a sweet glaze and colorful sprinkles. Perfect for serving at gatherings or as a fun dessert, it combines the nostalgic flavors of pop-tarts with the comforting appeal of a traditional pie.
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 pie plate: Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate to prevent sticking during baking.
- Make the strawberry filling: In a pot over medium-low heat, combine water, hulled strawberries, granulated sugar, lemon juice, lemon zest, salt, and vanilla extract. Cook for 4 to 5 minutes until the strawberries soften.
- Thicken the filling: Stir in the cornstarch and continue cooking for an additional 1 to 2 minutes until the mixture thickens into a gel-like consistency. Remove the pot from heat.
- Assemble the pie: Line the pie plate with one pie crust and pour the warm strawberry filling evenly inside. Cover with the second pie crust, trim excess edges, and crimp the edges together to seal. Make slits in the top crust to allow steam to vent.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 35 to 45 minutes until the crust turns golden brown and cooked through.
- Prepare the glaze: While the pie cools, whisk together powdered sugar and half and half until a thick but drizzle-able glaze forms.
- Decorate the pie: Once the pie has completely cooled, drizzle the glaze over the top and immediately sprinkle with rainbow nonpareil sprinkles. Allow the glaze to set before slicing.
- Serve: Slice the pie into portions and enjoy this delightful strawberry pop-tart inspired treat!
Notes
- You can use homemade or store-bought pie crusts based on convenience and preference.
- Ensure the pie filling is thickened well to prevent soggy crusts.
- Allow the pie to cool fully before glazing to avoid melting the icing.
- Store leftover pie covered at room temperature for up to two days or refrigerate for longer freshness.
- For a dairy-free glaze, substitute half and half with almond milk or another plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry pie, Pop-tart pie, Homemade pie, Strawberry filling, Sweet dessert, Pie crust recipe, Spring dessert, Summer dessert, Easy pie recipe
