Strawberry Pop Tart Pie (Printable Version)
Fresh strawberries baked in a flaky crust topped with a smooth, sweet glaze and colorful sprinkles.
# What You'll Need:
→ Filling
01 -
5 cups fresh strawberries, hulled and diced (approximately 1 ½ pounds)
02 -
1 cup granulated sugar
03 -
4 tablespoons cornstarch
04 -
4 tablespoons fresh lemon juice
05 -
1 teaspoon vanilla extract
→ Crust
06 -
14.1 ounces refrigerated pie crusts, thawed (2 crusts, 9-inch each)
07 -
1 large egg, room temperature
→ Glaze
08 -
1 ½ cups powdered sugar, sifted
09 -
2 to 2 ½ tablespoons whole milk
10 -
½ teaspoon vanilla extract
11 -
½ teaspoon rainbow sanding sugar sprinkles
# Step-by-Step Guide:
01 -
In a 4-quart saucepan over medium heat, combine diced strawberries and granulated sugar. Cook for 10-12 minutes, stirring frequently until juices release and mixture boils rapidly.
02 -
Whisk cornstarch and lemon juice in a small bowl until smooth, forming a slurry without lumps.
03 -
Slowly pour the slurry into boiling strawberries while whisking constantly. Cook for 1-2 minutes until mixture thickens and becomes glossy, avoiding lumps.
04 -
Remove from heat, stir in vanilla extract, and transfer to a large shallow bowl. Allow to cool for 30 minutes until warm but not hot.
05 -
Preheat oven to 375°F. Position oven racks to bake in the lower two-thirds. Place a 9-inch pie dish on a rimmed baking sheet.
06 -
Unroll one pie crust and press into the pie dish, covering bottom and sides. Brush interior with egg wash prepared by whisking egg in a small bowl.
07 -
Pour the cooled strawberry filling evenly into the prepared pie crust.
08 -
Place the second crust over the filling. Trim excess edges and crimp with fork tines to seal. Brush top crust completely with remaining egg wash.
09 -
Cut four 1-inch slits in the top crust to release steam during baking.
10 -
Bake for 40-45 minutes until crust turns golden brown. Remove pie and baking sheet; cool at room temperature for at least 5-6 hours until fully cooled.
11 -
Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in a medium bowl until smooth. Adjust consistency with additional milk (1 teaspoon increments) to achieve a thick yet spreadable glaze.
12 -
Spread glaze evenly over cooled pie surface, avoiding crimped edges. Sprinkle evenly with rainbow sanding sugar.
13 -
Allow glaze to harden for at least 30 minutes prior to slicing and serving.
# Additional Notes:
01 -
Allow pie to cool thoroughly before glazing to prevent melting. Using a baking sheet beneath the pie dish catches overflow, preserving oven cleanliness.