Hey y'all! If you're craving a dessert that's both nostalgic and irresistibly delicious, this Strawberry Pop-tart Pie is about to become your new favorite treat. With a flaky crust, juicy strawberry filling, and a playful glaze reminiscent of your favorite childhood breakfast pastry, it’s perfect for parties, picnics, or just satisfying your sweet tooth. Let’s get cooking!
Why You'll Love This Strawberry Pop-tart Pie
- Combines the beloved flavors of Pop-tarts with the comfort of homemade pie.
- Quick and easy to make, even for beginner bakers.
- Beautiful, fun, and sure to impress at any gathering.
- Customizable with your favorite jams and glazes.
- Keeps well, making it a perfect make-ahead dessert.
Ingredients for Strawberry Pop-tart Pie
- 2 pre-made pie crusts (or homemade, if you prefer)
- 1 ¼ cups strawberry jam or preserves
- 1 cup fresh strawberries, chopped
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract
- 1–2 tablespoons rainbow sprinkles
- Pinch of salt
How to Make Strawberry Pop-tart Pie
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie dish. Prick the bottom of the crust with a fork to prevent bubbling.
Step 2: Make the Strawberry Filling
In a medium bowl, combine the strawberry jam, chopped strawberries, cornstarch, and granulated sugar. Stir until well mixed and the cornstarch is dissolved. Pour the filling into the prepared crust.
Step 3: Top and Seal the Pie
Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
Step 4: Egg Wash and Bake
Whisk together the egg and 1 tablespoon milk. Brush the top crust gently with the egg wash for a golden finish. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely before glazing.
Step 5: Glaze and Decorate
Whisk powdered sugar, 2–3 tablespoons milk, vanilla, and a pinch of salt to form a thick but pourable glaze. Drizzle generously over the cooled pie and sprinkle with rainbow sprinkles. Let the glaze set for at least 15 minutes before slicing.
Strawberry Pop-tart Pie Notes
- For a flakier crust, chill your pie before baking for 10 minutes.
- Use a baking shield or foil on the pie edges if they brown too quickly. Learn more about pie shields here.
- Substitute raspberry or mixed berry preserves for a fun twist!
Strawberry Pop-tart Pie Variations
- Chocolate Pop-tart Pie: Swap strawberry jam for chocolate spread and sprinkle mini chocolate chips on top before baking.
- Mixed Berry Pop-tart Pie: Use a blend of your favorite berries and matching preserves.
- Frosted Lemon Pop-tart Pie: Substitute lemon curd for strawberry jam and top with a zesty lemon glaze.
Required Equipment for Strawberry Pop-tart Pie
- 9-inch pie dish
- Mixing bowls
- Rolling pin (if using homemade crust)
- Whisk
- Pastry brush
- Sharp knife
Strawberry Pop-tart Pie Storage Instructions
Store leftover Strawberry Pop-tart Pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Recommendations & Pairings
- Pair slices with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a hot mug of coffee for a delightful breakfast treat.
- Serve with fresh strawberries or a mixed fruit salad for a refreshing finish.
Pro Tips for the Best Strawberry Pop-tart Pie
- For an extra glossy finish, double up on the egg wash before baking.
- Let the pie cool completely before glazing to avoid a runny mess. See tips at Serious Eats.
- Use high-quality, fresh strawberries for the most vibrant flavor. For more on fruit selection, check EatRight.org.
FAQ: Strawberry Pop-tart Pie
- Can I make Strawberry Pop-tart Pie ahead of time?
- Absolutely! Bake the pie a day in advance and glaze it just before serving for best results.
- Can I use frozen strawberries?
- Yes, but thaw and drain them well to prevent excess liquid in your filling.
- How do I prevent a soggy bottom crust?
- Brush a thin layer of egg white on the bottom crust before adding the filling to help seal it and keep it crisp.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
Ingredients
- 2 9-inch refrigerated pie crusts
- 1 cup strawberry jam
- 1 cup fresh strawberries, diced
- 1 tablespoon cornstarch
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
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1Preheat the oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie dish.
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2In a medium bowl, combine strawberry jam, diced strawberries, and cornstarch. Mix until well blended.
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3Spread the strawberry mixture evenly over the bottom pie crust.
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4Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to vent. Sprinkle with coarse sugar if desired.
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5Bake for 35 minutes, or until the crust is golden brown and the filling is bubbling. Let cool completely.
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6In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled pie before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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