Strawberry Pop Tart Pie Recipe

I know, it sounds like dessert and nostalgic breakfast had a wild weekend and made a pie baby—but this Strawberry Pop Tart Pie is exactly that: flaky, jammy, slightly ridiculous, and deeply satisfying. Think buttery pie crust turned into Pop-Tart-shaped hand pies, full of bright strawberry jam, with a shiny glaze and the kind of sugar sprinkle that makes mornings feel celebratory.

My husband calls these “dangerous” because he can eat three before he realizes dinner is ruined. The kids treat them like treasure—sticky fingers and all—and once my sister showed up with a tupperware of them for a sleepover and they disappeared by sunrise. We have a running joke that Sunday mornings are now “pop tart pie mornings,” which is code for chaos, coffee, and crumbs everywhere. It’s become our go-to when we want something nostalgic but homemade-feeling, and honestly it makes me look like I have my life together for approximately five minutes.

Kitchen Talk

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I’ll be honest: the first time I tried to make these I overfilled one and made a molten strawberry lava escape all over the oven floor. Learned two things: don’t overfill, and put a tray beneath. Also, I once swapped half the jam for a smear of cream cheese because we were out of lemon curd and it was a revelation—tart and creamy in a way my family still asks for. Play with lattice tops, vent slits, or just crimp the edges with a fork; none of it needs to be perfect to taste incredible. Oh, and egg wash gives that perfect shine, but brush lightly or you’ll brush the sugar sprinkles right off.

Shopping Tips

– Fruit: Fresh strawberries are lovely when they’re in season; otherwise a good-quality jar of strawberry jam works just fine—look for jars with fewer added sugars and real fruit.
– Baking Basics: If you want a flaky crust, pick unsalted butter or a butter-based pie dough; avoid already-wet doughs that look overly soft.
– Fats & Oils: Butter gives the best flavor; if you need to swap, a good vegan butter will keep similar flakiness.
– Eggs: Use one egg for an egg wash if you want a glossy finish; if you’re vegan, a little plant milk and maple will still brown nicely.
– Flavor Boosts: Vanilla or a little lemon zest in the filling lifts the strawberries—don’t skip a tiny splash if you have it.

Prep Ahead Ideas

– Make the jam filling a day ahead and refrigerate in an airtight container so it’s completely cool before you fill the dough.
– Roll out and cut shapes the night before; layer between parchment and keep in the fridge or freeze flat in a zip bag.
– Assemble unbaked pies and freeze on a sheet tray; once solid, stack with parchment in-between in a freezer-safe container. Bake from frozen, adding a few minutes.
– Store finished pies in a single layer in a sealed container; if you need to stack, separate with parchment.

✔Time-Saving Tricks

– Use store-bought pie dough or pre-rolled sheets when life is busy—no shame, big reward.
– Microwave jam briefly to loosen it up for easier spreading—don’t overdo it or it’ll be too runny.
– Use cookie cutters or a biscuit cutter for perfectly matched tops and bottoms so assembly is fast.
– Bake on a preheated sheet pan to get a crisper bottom.
– Don’t rush the cool time too much; the filling firms as it cools and slices cleaner.

✔Common Mistakes

– Overfilling: I learned this the hard (and sticky) way—leave a small border so the filling doesn’t leak everywhere. Quick fix: patch with extra dough and press edges firmly.
– Too-wet filling: If your jam is super liquid, cook it down a bit with a teaspoon of cornstarch to thicken before filling.
– Burnt edges: If the pie is browning too fast, tent with foil for the last few minutes.
– Not chilling the dough: Warm dough spreads and loses structure—chill for 15–30 minutes if it gets floppy.

What to Serve It With

– Vanilla ice cream or whipped cream for dessert-level indulgence.
– A simple yogurt bowl or cottage cheese for a slightly tangy breakfast pairing.
– Strong coffee or a latte—these are sugar-and-butter buddies.
– Fresh fruit salad for a lighter side to balance the sweetness.

✔Tips & Mistakes

– Use a light hand with egg wash to keep sugar sprinkles in place.
– If the filling bubbles over, blot immediately with a paper towel (careful, it’s hot).
– For even baking, rotate the pan halfway through.
– If crust seems dense, next time cut in the butter colder and don’t overwork the dough.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for up to 2 days; refrigerate up to 4–5 days. Reheat in a 350°F oven or toaster oven for a few minutes to restore flakiness—microwaving works but makes the crust softer. Cold? Totally fine for breakfast on the go. No one’s judging if you eat one straight from the container at midnight.

✔Variations and Substitutions

– Swap strawberries for raspberries, blueberry jam, or a peach compote—adjust sweetness as needed.
– Try a smear of almond or peanut butter under the jam for a nutty twist.
– Use a gluten-free crust mix or all-purpose GF flour blend in your dough for GF-friendly pies.
– For a dairy-free version, use vegan butter and plant milk for the wash.
– Add a sprinkle of lemon zest or a drop of almond extract to the filling for extra depth.

Frequently Asked Questions

Strawberry Pop Tart Pie Recipe

Everything you love about a strawberry Pop-Tart, baked into a flaky double-crust pie with a glossy vanilla glaze and sprinkles.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 14 oz refrigerated pie dough rounds two rounds
• ▢ 1.25 cup strawberry jam
• ▢ 1 cup diced fresh strawberries
• ▢ 2 tbsp granulated sugar
• ▢ 1.5 tbsp cornstarch
• ▢ 1 tbsp lemon juice fresh if possible
• ▢ 0.5 tsp vanilla extract
• ▢ 0.25 tsp fine sea salt
• ▢ 1 tbsp whole milk for brushing crust
• ▢ 1 cup powdered sugar for glaze
• ▢ 2.5 tbsp whole milk for glaze, adjust to consistency
• ▢ 0.25 tsp vanilla extract for glaze
• ▢ 2 tbsp rainbow sprinkles for topping

Instructions

Preparation Steps

• Heat oven to 375°F and position a rack in the center.
• Fit one dough round into a 9-inch pie plate; chill while you make the filling.
• Cook the filling: In a saucepan, combine jam, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Simmer, stirring, until glossy and slightly thick, 3–5 minutes. Cool 10 minutes.
• Spread the filling into the chilled crust and smooth the surface.
• Lay the second dough round over the top, trim excess, crimp edges to seal, and cut a few vents.
• Brush the top crust with milk. Bake until deep golden and bubbling at the vents, 35–45 minutes.
• Cool the pie on a rack for at least 1 hour, until the filling sets.
• Whisk together powdered sugar, milk, and vanilla until smooth and pourable.
• Drizzle the glaze over the cooled pie and shower with sprinkles. Let set 15 minutes before slicing.

Notes

For a toaster-pastry vibe, add 1/2 tsp almond extract to the glaze. Prefer a neater slice? Chill the glazed pie 30 minutes before cutting. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days.

This recipe is an original creation inspired by classic Strawberry Pop Tart Pie Recipe flavors. All ingredient ratios and instructions are independently developed.