Strawberry Pop Tart Pie

This strawberry pop tart pie combines the nostalgic charm of a classic breakfast treat with the fresh sweetness of homemade pie. It’s perfect for when you want a fun, impressive dessert with a flaky crust and a glossy, fruity filling that’s just bursting with strawberry flavor.

I first made this on a sunny weekend and was amazed at how the filling set beautifully while still tasting fresh. It quickly became a favorite among my family and friends, especially for casual get-togethers.

Ingredients

• Fresh strawberries: five cups – provides natural sweetness and vibrant color. Choose berries that are bright red and firm for the best flavor and texture
• Granulated sugar: one cup – balances the tartness of strawberries and helps create syrupy juices
• Cornstarch: four tablespoons – thickens the filling, ensuring it’s glossy and not runny. Make sure to dissolve completely in lemon juice before adding
• Fresh lemon juice: four tablespoons – adds brightness and helps balance the sweetness
• Vanilla extract: one teaspoon – enhances the strawberry flavor with subtle warmth
• Refrigerated pie crusts: fourteen point one ounces – provides a flaky base and topping. Pillsbury refrigerated crusts work well for convenience and consistency. Let thaw as directed
• Large egg: one, room temperature – used for an egg wash that seals crusts and gives a shiny golden finish
• Powdered sugar: one and a half cups – forms the base of the glaze for a smooth finish
• Whole milk: two to two and a half tablespoons – adjusts glaze consistency gently, start with less and add more if needed
• Vanilla extract: half teaspoon – infuses the glaze with a sweet note
• Rainbow sanding sugar sprinkles: half teaspoon – adds a festive and colorful crunch on top

Instructions

Sauté the Strawberries and Sugar:

Add the diced strawberries and granulated sugar to a large four-quarter pot over medium heat. Cook for ten to twelve minutes, stirring often, until the strawberries release most juices and the mixture begins to boil. Watch carefully to prevent the liquid from burning or boiling over.

Create the Cornstarch Slurry:

Whisk the lemon juice and cornstarch in a small bowl until smooth without lumps. This slurry will thicken the strawberry filling perfectly.

Thicken the Filling:

Slowly pour the cornstarch slurry into the boiling strawberries while whisking constantly. Continue to cook for one to two minutes until the filling thickens and becomes glossy. Keep whisking to avoid lumps.

Add Vanilla and Cool the Filling:

Remove the pot from heat, stir in vanilla extract, then transfer to a shallow bowl. Allow filling to cool for about thirty minutes until warm but not hot to the touch.

Prepare Oven and Pie Dish:

Adjust oven racks to the lower two-thirds and preheat to three seventy-five degrees Fahrenheit. Place a nine-inch pie dish on a rimmed baking sheet to catch any drips.

Fit the Bottom Pie Crust:

Remove thawed pie crusts from packaging and unroll. Place one crust gently in the pie dish, pressing to fit bottom and sides snugly.

Apply Egg Wash Inside:

Whisk the egg in a small bowl. Using a pastry brush, lightly cover the entire bottom and sides of the crust with the egg wash. This step prevents sogginess and helps seal the crusts together.

Fill and Top the Pie:

Pour the cooled strawberry mixture into the prepared bottom crust. Place the second crust on top. Trim excess edges with a sharp paring knife. Crimp edges together using fork tines to seal.

Egg Wash the Top Crust:

Brush the top surface with remaining egg wash. This will give a lovely golden finish once baked.

Vent the Pie:

Cut four one-inch slits evenly spaced in the top crust using a sharp paring knife. These vents allow steam to escape and prevent bubbling over.

Bake the Pie:

Place the pie with the baking sheet in the oven’s lower two-thirds. Bake for forty to forty-five minutes until the crust is golden brown.

Cool Completely:

Remove pie and baking sheet from the oven. Let the pie cool at room temperature for at least five to six hours, or until fully cool to the touch. This ensures the filling sets perfectly.

Make the Glaze:

Combine sifted powdered sugar, two tablespoons of milk, and vanilla in a bowl. Whisk until smooth. Adjust consistency by adding milk one teaspoon at a time if needed, aiming for a thick yet spreadable glaze similar to melted white chocolate.

Glaze and Decorate:

Spoon the glaze evenly over the cooled pie, leaving the crimped edges clear. Sprinkle the rainbow sanding sugar over the glaze for a classic pop tart look.

Set the Glaze:

Allow glaze to harden and set for at least thirty minutes before slicing and serving.

My favorite part of this pie is the fresh strawberry filling. The way the juices thicken without losing their brightness is magical and reminds me of summers spent picking berries with my family. The vanilla glaze on top adds a playful charm that delights kids and adults alike.

Storage Tips

Store this pie covered loosely with plastic wrap or in an airtight container in the refrigerator. It holds well for three days but is best consumed within the first two for optimal crust texture. You can freeze the whole pie tightly wrapped for up to two months. Thaw overnight in the fridge before glazing.

Ingredient Substitutions

You can swap out fresh strawberries for frozen ones but be sure to thaw and drain excess liquid first to avoid a watery filling. Lemon juice can be replaced with lime juice for a different citrus kick. For a gluten-free version, use gluten-free pie crusts available at many stores.

Serving Suggestions

Serve this pie slightly chilled or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with afternoon tea or a casual brunch.

This strawberry pop tart pie offers a nostalgic and fresh dessert perfect for any occasion. Enjoy the balance of sweet and tart with a flaky, golden crust every time.

FAQs about Recipes

→ How do I prevent the crust from becoming soggy?

Brush the bottom and sides of the crust with egg wash before adding the filling to create a barrier that keeps the crust crisp during baking.

→ What thickens the strawberry filling?

Cornstarch slurry stirred into the boiling strawberries thickens the filling, giving it a glossy, smooth texture.

→ Can I use frozen strawberries for the filling?

Fresh strawberries are preferred for the best texture and flavor, but thawed frozen strawberries can be used if fresh are unavailable.

→ How should the glaze be applied?

Once the pie is fully cooled, spread the thick glaze evenly over the surface, avoiding the edges to maintain the crust’s crispness.

→ Why are steam vents cut into the top crust?

Slits in the crust allow steam to escape during baking, preventing the filling from bubbling over and the crust from becoming soggy or bursting.