Strawberry Pop-Tart Pie Recipe

If you grew up with a love for toaster pastries and still get excited over a slice of fresh-baked pie, then Strawberry Pop-Tart Pie is basically your dream come true. Imagine a buttery, flaky crust enveloping a gooey strawberry filling, all topped with a drizzle of sweet glaze and a cheery shower of rainbow sprinkles. This nostalgic treat tastes like childhood but looks like a show-stopping centerpiece—perfect for bake sales, birthday parties, or a cheery weekend dessert. Let’s dive into the sweetest, most playful pie you’ll ever bake!

Ingredients You’ll Need

The beauty of Strawberry Pop-Tart Pie is how honest and straightforward the ingredients are. Each one plays a starring role, from bright berries and zippy lemon to the crowning touch of a sugary glaze. Here’s your shopping list, along with a tip for every item!

• Pie crusts: Two 9-inch store-bought or homemade crusts bring convenience and that classic, tender crunch.
• Water: Just a bit to help the berries break down and keep the filling juicy without thinning it out.
• Fresh strawberries: Use two pounds, hulled, for a filling that bursts with sunny flavor and beautiful red color.
• Granulated sugar: Adds the perfect level of sweetness to complement the tartness of the berries.
• Cornstarch: Thickens the filling so it slices beautifully and isn’t runny.
• Lemon juice and zest: A half of a lemon brightens the whole pie with acidity and aroma.
• Vanilla extract: Adds irresistible warmth and brings out the fruit’s natural sweetness.
• Salt: Just a pinch enhances all the other flavors and keeps the sweetness in balance.
• Powdered sugar: This is the mainstay of that classic, Pop-Tart-style glaze.
• Half and half: Two tablespoons create a dreamy, pourable icing that’s rich, not stiff.
• Rainbow nonpareil sprinkles: Don’t skip them! They turn the pie from simple to pure joy, inside and out.

How to Make Strawberry Pop-Tart Pie

Step 1: Prepare the Strawberry Filling

Start by placing your water, hulled strawberries, granulated sugar, lemon juice, lemon zest, a pinch of salt, and vanilla extract in a medium saucepan. Cook this over medium-low heat, stirring gently as the strawberries begin to soften and turn glossy—this takes about four to five minutes. Once the berries start to loose their shape and everything looks juicy, sprinkle in the cornstarch while stirring. Cook for another minute or two, just until the mixture gels into a thick, luscious filling. Take this off the heat to cool slightly while you set up your crust.

Step 2: Assemble the Pie

Lightly grease your 9-inch pie plate and carefully lay in the first crust, pressing it gently into the corners. Pour in your warm strawberry filling, spreading it evenly right up to the edges. Top with the second crust, trimming any excess and crimping the edges tightly to seal. Don’t forget to cut a few slits into the center with a sharp knife—this helps steam escape so your crust stays beautifully flaky.

Step 3: Bake the Pie

Bake your pie in the preheated oven at 375 degrees Fahrenheit. Set a timer for 35 to 45 minutes, and check at the early end for golden perfection—every oven is a little different! The top should be deeply golden and the filling might even bubble a little around the edges. Let your Strawberry Pop-Tart Pie cool completely on a rack so the filling sets up and the glaze won’t melt away.

Step 4: Prepare and Add the Glaze

While the pie cools, whisk together powdered sugar and half and half until you get a thick but still pourable glaze—think royal icing, but a bit more relaxed. Once the pie is completely cool, drizzle that beautiful glaze over the top in joyful zigzags or swirls. Go wild with a hailstorm of rainbow nonpareil sprinkles before the icing sets—this is what makes your Strawberry Pop-Tart Pie look like it popped right off a childhood breakfast plate!

Step 5: Slice and Serve

Once the glaze has set, grab a sharp knife and slice your masterpiece into wedges or bars. Serve it up for maximum nostalgia and pure delight—you earned it!

How to Serve Strawberry Pop-Tart Pie

Garnishes

For maximum wow-factor, a little extra never hurts. Beyond the classic glaze and rainbow sprinkles, you can add a few fresh strawberry slices on the side of each piece or a light dusting of extra powdered sugar just before serving. A dollop of whipped cream or a scoop of vanilla ice cream make every bite of Strawberry Pop-Tart Pie feel like an old-school birthday party.

Side Dishes

A slice of this sweet, colorful pie pairs wonderfully with simple sides. Try it alongside quiche for a brunch spread, or with a tangy, lightly dressed fruit salad to balance all that sweetness. If you’re leaning in, serve with mugs of cold milk or creamy lattes—because that’s exactly what Pop-Tarts would have wanted.

Creative Ways to Present

Cut your Strawberry Pop-Tart Pie into thick bars and individually wrap them for a bake-sale worthy treat, or plate them up for a picnic and let everyone decorate their own slice with extra sprinkles and drizzle in squeeze bottles. For parties, serve mini versions baked in tartlet pans and watch everyone’s eyes light up at their own personal Pop-Tart Pie!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Pop-Tart Pie at its homemade best, cover the leftovers loosely with foil or plastic wrap and store in the refrigerator. The crust will stay crisp for a day or two, and the filling just gets more jammy with time. Enjoy within three days for the best flavor and texture.

Freezing

Surprisingly, this pie freezes really well! Simply wrap individual slices or the whole (unglazed) pie tightly in plastic wrap and then aluminum foil. Freeze for up to two months. When you’re ready to serve, let it thaw completely in the refrigerator before glazing and adding sprinkles.

Reheating

If you’d like a warm slice, pop a piece of Strawberry Pop-Tart Pie in a 300-degree Fahrenheit oven for 10 to 15 minutes until heated through. Avoid reheating in the microwave if it’s already been glazed, as this can make the icing melt and the crust soggy. Re-glaze if you like after reheating!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! If fresh strawberries aren’t in season, frozen berries work just fine. Just be sure to thaw and drain them really well before using to prevent your Strawberry Pop-Tart Pie from getting watery.

How do I know when the pie is done baking?

The best cue is the crust: it should be a deep golden brown all over, and you may see some bubbling from the filling escaping through the slits. Every oven is a bit different, so start checking at 35 minutes and go longer if needed for that perfect Pop-Tart finish.

I don’t have half and half. Can I use milk in the glaze?

Yes! Whole milk makes a great substitute for half and half in the glaze. It might be slightly thinner, but it will still coat your pie beautifully and bring that signature Pop-Tart shine.

Can I make this recipe gluten-free?

Definitely. Just use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust. The filling and glaze are naturally gluten-free, so you can enjoy Strawberry Pop-Tart Pie without worry.

Do I need to cool the pie before glazing?

Yes, allowing the pie to cool completely is key! If you glaze while the pie is warm, the icing will melt and slide right off. For neat stripes and that classic bakery look, patience is your best friend.

Final Thoughts

There’s something irresistible about baking a Strawberry Pop-Tart Pie—maybe it’s the playful nostalgia or the way each slice makes people smile. However you slice it, this pie is pure fun and flavor. Gather your ingredients, invite a few friends, and make some sweet memories. You’ll be surprised how fast it disappears!

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