Strawberry Pop-Tart Pie takes the nostalgic flavor of your favorite toaster pastry and elevates it into a delightful, homemade dessert pie, perfect for any occasion. This recipe is incredibly useful for anyone craving a sweet treat without the fuss of traditional pastry making.
Key Ingredients for Strawberry Pop-Tart Pie
- For the Filling:
- 6 cups fresh or frozen strawberries, hulled and sliced
- 1/2 cup granulated sugar (adjust to strawberry sweetness)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- For the Crust:
- 2 (14.1 ounce) packages strawberry-flavored Pop-Tarts, crusts removed and roughly chopped
- 1/2 cup unsalted butter, melted
- For the Topping (Optional but Recommended):
- 1/2 cup confectioners’ sugar
- 2-3 tablespoons milk or water
- 1/4 teaspoon vanilla extract
- Sprinkles (for decoration)
How to Make Strawberry Pop-Tart Pie
This Strawberry Pop-Tart Pie is a dream for busy bakers, offering a burst of nostalgic sweetness that’s incredibly easy to whip up. In under an hour of prep and bake time, you’ll have a divinely delicious dessert with a wonderfully creamy strawberry filling nestled between two crumbly, Pop-Tart-infused crusts. It’s the ultimate shortcut to a satisfying homemade pie!
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate with butter or cooking spray.
- Prepare the Pop-Tart Crust: In a medium bowl, combine the roughly chopped Pop-Tart crusts (make sure to remove the frosted part if you want a less sweet crust, or leave it on for extra sweetness and color). Pour the melted butter over the chopped Pop-Tarts and stir until well combined and the pieces are evenly coated.
- Form the Bottom Crust: Press about two-thirds of the Pop-Tart mixture evenly into the bottom and up the sides of the prepared pie plate to form the bottom crust. Set aside the remaining Pop-Tart mixture for the top crust.
- Make the Strawberry Filling: In a large bowl, gently combine the sliced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the strawberries are evenly coated.
- Cook the Filling (Optional but Recommended for Thicker Filling): For a thicker, more jam-like filling, pour the strawberry mixture into a saucepan and cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes. This helps prevent a watery pie.
- Add Butter to Filling: If you cooked the filling, stir in the tablespoon of butter until melted and incorporated.
- Assemble the Pie: Pour the strawberry filling evenly over the prepared Pop-Tart crust in the pie plate.
- Create the Top Crust: Sprinkle the reserved Pop-Tart mixture evenly over the strawberry filling. Don’t worry about pressing it down too much; a crumbly topping is part of the charm.
- Bake the Pie: Place the pie onto a baking sheet (to catch any potential drips). Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Cool the Pie: Let the Strawberry Pop-Tart Pie cool on a wire rack for at least 30 minutes before slicing and serving. This allows the filling to set properly.
Why You’ll Love This Strawberry Pop-Tart Pie
You’ll adore this Strawberry Pop-Tart Pie for its incredible convenience and burst of sweet, fruity flavor, reminiscent of your childhood favorite. It’s a fantastic cost-saving alternative to store-bought pies, offering a homemade taste at a fraction of the price, making it a budget-friendly indulgence for any family. The delightfully crumbly crust, infused with the authentic taste of Pop-Tarts, perfectly complements the luscious, slightly tart strawberry filling, creating a textural and flavorful masterpiece that’s bound to become a new family favorite.
Forget the stress of traditional pie crusts and embrace the ease of this innovative dessert. It’s the perfect way to satisfy those sweet cravings with minimal effort and maximum deliciousness, proving that comfort food can be both nostalgic and incredibly simple to create. Get ready to impress yourself and your loved ones with this utterly delightful treat – you won’t regret giving it a try!
Storing and Reheating Tips
Properly storing your Strawberry Pop-Tart Pie is key to enjoying its deliciousness over a few days.
- Refrigeration: Once cooled completely, cover the Strawberry Pop-Tart Pie tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat individual slices, you can place them on a microwave-safe plate and heat for 20-30 seconds, or until warmed through. For a warmer, crisper crust, individual slices can be reheated in a toaster oven at 300°F (150°C) for about 5-10 minutes, or until heated through and the topping is slightly crisped.
- Freezing: While freezing the whole pie is possible, it’s often best to freeze individual slices for easier reheating. Wrap each cooled slice tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. Frozen slices can be stored for up to 2-3 months. To reheat from frozen, remove the plastic wrap and foil and reheat as directed above, allowing for a slightly longer reheating time.
Final Thoughts
This Strawberry Pop-Tart Pie is a delightful blend of nostalgia and simplicity, offering a warm, comforting hug in every bite. Give this easy recipe a try for a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Strawberry Pop-Tart Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate with butter or cooking spray.
- In a medium bowl, combine the roughly chopped Pop-Tart crusts. Pour the melted butter over the chopped Pop-Tarts and stir until well combined and the pieces are evenly coated.2 (14.1 ounce) packages strawberry-flavored Pop-Tarts, 1/2 cup unsalted butter
- Press about two-thirds of the Pop-Tart mixture evenly into the bottom and up the sides of the prepared pie plate to form the bottom crust. Set aside the remaining Pop-Tart mixture for the top crust.
- In a large bowl, gently combine the sliced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the strawberries are evenly coated.6 cups fresh or frozen strawberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- For a thicker, more jam-like filling, pour the strawberry mixture into a saucepan and cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes. This helps prevent a watery pie.
- If you cooked the filling, stir in the tablespoon of butter until melted and incorporated.1 tablespoon butter
- Pour the strawberry filling evenly over the prepared Pop-Tart crust in the pie plate.
- Sprinkle the reserved Pop-Tart mixture evenly over the strawberry filling. Don’t worry about pressing it down too much; a crumbly topping is part of the charm.
- Place the pie onto a baking sheet. Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the Strawberry Pop-Tart Pie cool on a wire rack for at least 30 minutes before slicing and serving. This allows the filling to set properly.