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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Servings:
Ingredients
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.