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Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Pie
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9-inch pie plate
  • Saucepan (optional)
  • - Baking Sheet
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate with butter or cooking spray.
  2. 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
  3. 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.
  4. 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
  5. 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.
  6. If you cooked the filling, stir in the tablespoon of butter until melted and incorporated.
    1 tablespoon butter
  7. Pour the strawberry filling evenly over the prepared Pop-Tart crust in the pie plate.
  8. 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.
  9. 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.
  10. 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.

Notes

For the topping, whisk together confectioners' sugar, milk or water, and vanilla extract until smooth. Drizzle over cooled pie and add sprinkles.
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