Is there anything more fun than a party-sized frosted Strawberry Pop-Tart pie, complete with a covering of rainbow sprinkles? This round pie recipe recreates the taste of the classic Pop-Tarts, serving all the nostalgia in each slice.
Our Strawberry Pop Tart Pie recipe is even better than the store-bought box of toaster pastries! With a warm and gooey filling and crispy tender crust, this sweet treat is pure pastry perfection!
This giant pop tart takes all the fun and nostalgia of my favorite childhood breakfast and bakes it as a delicious and fun homemade treat.
Grab a package of pie crusts, fill it up with fresh fruit, and get ready to turn a classic toaster-ready treat into a delicious homemade dessert. Plus, preparing an oversized poptart means more room for frosting and sprinkles!
Strawberry Pop-Tart Pie Ingredients
- Strawberries: Fresh strawberries are best for this recipe, as frozen berries tend to release more juice into the filling, making the baked and cooled pie more soupy in texture when sliced and served.
- Granulated sugar
- Cornstarch: Create a slurry to thicken the strawberry filling.
- Fresh lemon juice: You can substitute 2 tablespoons of the lemon juice with water if you prefer less tartness in the pie filling. The lemon juice adds a nice tart balance to the sweetness of the sugar and strawberries. However if you prefer a little less lemon juice, water works just as well to make the cornstarch slurry.
- Vanilla extract
- Refrigerated pie crusts: Feel free to use your favorite homemade pie dough recipe and tweak the baking time.
- Egg
- Powdered sugar
- Whole milk: I think whole milk works best in the glaze because it gives it the perfect spreadable consistency.
- Rainbow sanding sugar sprinkles: The rainbow sprinkles closely mimic the look of the strawberry frosted pop tart pastries we all know and love. However, you can substitute it with rainbow nonpareils, rainbow jimmie sprinkles, or your favorite style sprinkle as a garnish for the glaze of your strawberry pop tart pie.
See the recipe card for full information on ingredients and quantities.
How to Make Strawberry Pop-Tart Pie
- Bring To A Boil: Cook the strawberries and sugar in a saucepan on the stovetop until most of the juices have been released and the liquids start to rapidly boil.
- Form The Filling: Whisk together the lemon juice and cornstarch until smooth and completely dissolved. Pour the slurry into the boiling strawberry mixture and cook until the thick and glossy. Remove from the heat, transfer the strawberry filling to a large shallow bowl to cool.
- Begin At The Bottom: Unroll the pie crusts according to the package instructions. Place one pie crust into the bottom of the pie dish pressing the bottom and sides up against the pie dish.
- Brush With Egg Wash: Whisk the egg in a small bowl. Brush the bottom and sides of the pie crust inside the pie dish with the egg wash.
- Prepare The Pie: Pour the strawberry filling into the prepared pie crust and top with the second crust. Trim any excess crust and crimp the edges with a fork to seal the top and bottom together. Brush the entire top surface of the pop tart pie with egg wash.
- Bake: Use a sharp knife to cut slits into the top crust to allow steam to escape. Bake at 375 degrees Fahrenheit in the lower two-thirds of the oven until the crust is golden brown. Cool for a minimum of 5-6 hours on the counter before adding the glaze.
- Make The Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth, thick, yet easily spreadable.
- Spread And Sprinkle: Spread the glaze to cover the surface of the cooled pie and sprinkle with rainbow sanding sugar.
- Slice And Serve: Allow the glaze to harden and set before slicing and serving. Enjoy!
Serving Suggestions
This pie is best served at room temperature. Enjoy a slice as an indulgent breakfast, add a dollop of whipped cream on top for dessert, or pair it with a scoop of vanilla ice cream when the craving strikes.
Rather than round, you can prepare your over-sized poptart slab pie style. Simply roll out your crusts and cut them into rectangular shapes. Then stuff, crimp, and bake one big pastry! Not feeling fruity? Feel free to fill your giant poptart with Nutella, chocolate chip cookie dough using my edible raw cookie dough recipe, or brownie batter using my brownie dip recipe. You can even make s’mores pop tarts with chocolate spread and marshmallow fluff or, my favorite, brown sugar cinnamon pop tarts.
Tips & Variations
- Make Accurate Measurements: Be sure to measure your fresh strawberries after they have been hulled and cut into a small dice size to ensure accuracy for this recipe.
- Boil The Berries: Stir the berries and sugar often to prevent the liquids from burning or bubbling over. Do not stop whisking when making the slurry to ensure no lumps from the added cornstarch.
- Prepare The Pan: I highly recommend placing your pie dish onto a large-rimmed sheet pan before baking. The baking sheet will catch any strawberry syrup that may bubble over and will make transporting the pie to and from the oven easier.
- Add More Milk: You can add more whole milk, 1 teaspoon at a time until it reaches a thick yet spreadable consistency, similar to melted white chocolate.
- Get Clean Cuts: Refrigerate your strawberry pop tart pie for 15-20 minutes before slicing to get cleaner cuts.
- Fruit Flavors: Feel free to fill your pie with your other favorite fruit flavors, such as flavored pie filling or jam. Have fun experimenting with raspberry, apricot, peach, or blueberry fillings.
- Skip A Step: Have you tried my homemade pop tarts made with strawberry preserves or strawberry jam instead of fresh fruit? They are just as delicious but designed to skip the from-scratch filling.
Proper Storage
- To Store: Leftovers can be stored in the fridge, lightly covered with plastic wrap, for up to 2 days before the crust gets too soggy from the glaze and strawberry filling.
More Fun Dessert Recipes
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Strawberry Pop Tart Pie
Serves — 8
Strawberry Pop Tart Pie turns a beloved childhood toaster treat into the perfect shareable dessert that's packed with nostalgia and bursting with fruity flavor! Food is always fun when prepared in over-sized form!
Prep Time 20 minutes
Cook Time 40 minutes
Cool time 5 hours
Total Time 6 hours
Ingredients
Pie
- 5 cups fresh strawberries (approximately 1 ½ pounds) hulled and cut into small dice pieces
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 14.1 ounce package refrigerated pie crusts thawed according to package directions, Pillsbury brand – 2 (9 inch) crusts per box
- 1 large egg room temperature
Glaze
- 1½ cups powdered sugar sifted
- 2-2½ tablespoons whole milk start with 2 tablespoons then add more if needed to achieve desired consistency
- ½ teaspoon vanilla extract
- ½ teaspoon rainbow sanding sugar sprinkles
Instructions
- To a large sauce pot (4 quart), over medium heat, add the fresh diced strawberries and granulated sugar. Cook the strawberries for 10-12 minutes or until most of their juices have been released and the liquids start to rapidly boil. Be sure to stir often to avoid the liquids from burning or bubbling over.5 cups fresh strawberries, 1 cup granulated sugar
- To a small bowl, whisk together the fresh lemon juice and cornstarch until smooth and all the cornstarch has dissolved completely. This will create a slurry to thicken the strawberry filling even more.4 tablespoons cornstarch, 4 tablespoons fresh lemon juice
- While whisking constantly, slowly pour in the cornstarch slurry to the boiling strawberries and cook for another 1-2 minutes or until the strawberry filling is thick and glossy. Do not stop whisking to ensure that no lumps form from the added cornstarch slurry.
- Remove the cooked strawberry filling from the heat, stir in the vanilla extract, then transfer the strawberry filling to a large shallow bowl to allow the filling to cool for approximately 30 minutes before adding to the prepared pie crust. It should be warm to the touch (not too hot) when added to the pie crust.1 teaspoon vanilla extract
- Adjust the racks in your oven to allow the pie to be baked in the lower two-thirds of the oven and preheat the oven to 375°F.
- Place a 9 inch pie dish onto a large rimmed baking sheet. The baking sheet will catch any strawberry syrup that may bubble over and will make transporting the pie to, and from, the oven easier.
- Remove the refrigerated pie crusts from their packaging and unroll the pie crusts according to the package instructions. Place one pie crust into the bottom of the 9 inch pie dish pressing the bottom and sides up against the pie dish. The second crust will be used for the top of the pie.14.1 ounce package refrigerated pie crusts
- Whisk the egg in a small bowl to create an egg wash for the pie crust.1 large egg
- Using a pastry brush, lightly brush the bottom and sides of the pie crust inside the pie dish. Be sure to cover the entire surface of the pie crust as this will help to ensure the strawberry pie filling does not make the crust soggy when baked and will also make sure the top and bottom crust seal well when crimped together. Set aside the remaining egg wash for brushing the top crust.
- Pour the slightly warm strawberry filling into the prepared pie crust.
- Top the pie with the second pie crust. Using a sharp paring knife, trim the excess crust from the outer edges of the pie dish. Using the tines of a fork, crimp the edges of the pie crust to seal the top and bottom crusts together.
- Lightly brush the entire top surface of the strawberry pop tart pie with the egg wash. You can discard any excess egg wash you may have when done.
- Using a sharp paring knife again, cut 4 – 1 inch slits into the top crust to allow steam to escape as the pie bakes. This will help prevent the liquids from bursting out the edges of the crust and bubbling over.
- Bake the strawberry pop tart pie in the lower two-thirds of your oven for 40-45 minutes or until the crust is golden brown. Remove the pie, and the rimmed baking sheet, from the oven and allow the strawberry pop tart pie to cool completely (for a minimum of 5-6 hours), or until it feels fully cool to the touch, at room temperature before adding the glaze.
- Once the pie has cooled completely, make the glaze by adding the sifted powdered sugar, 2 tablespoons whole milk and vanilla extract to a medium bowl and whisk until smooth. The consistency of the glaze should be thick yet still easily spreadable. If needed, you can add more whole milk, 1 teaspoon at a time, until it reaches a thick yet spreadable consistency, similar to melted white chocolate.1½ cups powdered sugar, 2-2½ tablespoons whole milk, ½ teaspoon vanilla extract
- Using a large spoon, slowly add the glaze over the surface of the cooled pie, spreading to an even coating, being careful not to go as far as the outer crimped edges. This is reminiscent of the classic pop tart pastries. Evenly sprinkle the rainbow sanding sugar over the glaze.½ teaspoon rainbow sanding sugar sprinkles
- Allow the glaze to harden and set (minimum of 30 minutes) before slicing and serving this strawberry pop tart pie.
Jenn’s Notes
Storage :
- To Store: Leftovers can be stored in the fridge, lightly covered with plastic wrap, for up to 2 days before the crust starts to get too soggy from the glaze and strawberry filling.
- Be sure that you measure your fresh strawberries after they have been hulled and cut into a small dice size to ensure accuracy for this recipe.
- Be sure to stir the berry and sugar often to avoid the liquids from burning or bubbling over. And do not stop whisking when making the slurry to ensure that no lumps form from the added cornstarch.
- I highly recommend placing your pie dish onto a large rimmed sheet pan before baking. The baking sheet will catch any strawberry syrup that may bubble over and will make transporting the pie to and from, the oven easier.
- You can add more whole milk, 1 teaspoon at a time, until it reaches a thick yet spreadable consistency, similar to melted white chocolate.
- You can refrigerate your strawberry pop tart pie for 15-20 minutes before slicing to get cleaner cuts.
- Feel free to fill your pie with your other favorite fruit flavors. flavored pie filling or jam, feel free to do so. Have fun experimenting with raspberry, apricot, peach, or blueberry fillings.
Nutrition Info
Calories: 473kcal | Carbohydrates: 84g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 217mg | Potassium: 213mg | Fiber: 3g | Sugar: 52g | Vitamin A: 53IU | Vitamin C: 57mg | Calcium: 35mg | Iron: 2mg
