Strawberry Pop-Tart Pie is a delightful concoction that transports me right back to my childhood summer days. Remember that satisfying crunch of the crust when you took your first bite of a Pop-Tart? Now, imagine that experience multiplied tenfold in pie form with a fresh, luscious strawberry filling. This pie is not just a dessert; it’s an invitation to reminisce, a reason to gather friends and family, and a testament to the power of strawberry goodness. I promise, the first bite will have you grinning from ear to ear!
Why you’ll love this recipe
What makes Strawberry Pop-Tart Pie so special? Aside from the nostalgic appeal, this dessert brings together a symphony of textures and flavors that simply dance together on your palate. The sweet, tart strawberries provide a refreshing burst, while the flaky pie crust cradles it all in deliciousness. And let’s not forget about the sugary glaze—dripping decadence that adds that final touch of joy.
This pie isn’t just about flavor, either. It’s wonderfully versatile! You can serve it warm with a scoop of vanilla ice cream for that comforting vibe, or let it chill and serve it up on a warm day with a dollop of whipped cream. Plus, it’s a showstopper at gatherings—a real conversation starter! So why not whip this up tonight? Trust me; you and your guests will be talking about it long after the last slice is gone.
Gather these ingredients
Fresh Strawberries: You’ll need 2 cups, hulled and sliced. The star of our show! Fresh strawberries not only infuse the pie with vibrant flavor and color, but they’re also packed with vitamin C, making every slice a guilt-free indulgence. If strawberries aren’t in season, feel free to use frozen—but be sure to thaw and drain any excess liquid for best results.
Sugar: A cup of sugar balances the natural tartness of the strawberries, making everything taste just right. If you want to cut back on the sweetness, consider using coconut sugar or honey, but adjust the quantities accordingly.
Cornstarch: You’ll need 2 tablespoons. This ingredient is magical; it thickens our filling, ensuring that the strawberries stay in place and don’t make our crust soggy. Feel free to swap it with tapioca starch if you’re feeling adventurous.
Lemon Juice: Just a tablespoon brightens the flavor and enhances the strawberries’ natural sweetness. Don’t skip this—it’s like the cherry on top, but for the filling!
Refrigerated Pie Crusts: One package. I’ve mastered the art of making pie crust from scratch, but let’s be real—sometimes, convenience is key! Go for store-bought; it’s reliable, and we will still achieve that golden-brown beauty.
Powdered Sugar: One cup, to create our dreamy glaze. It adds that necessary sweetness and works perfectly with the milk and vanilla for a smooth finish. If you’re looking for a healthier version, try using powdered monk fruit sweetener instead.
Milk: Just 2 tablespoons adds creaminess to our glaze. Any milk works—almond or oat milk would be fabulous alternatives.
Vanilla Extract: A splash of 1/2 teaspoon offers a warm, inviting flavor that takes it to the next level. Quality matters, so choose pure vanilla extract if you can—your taste buds will thank you!
Sprinkles: Because life is too short for plain desserts, right? They add color and fun!
Preparing Strawberry Pop-Tart Pie
Make the Filling: In a saucepan over medium heat, combine your hulled and sliced strawberries, sugar, cornstarch, and lemon juice. Cook this delightful mixture until it thickens and bubbles—about 5 to 7 minutes. Set that aside to cool—it’ll smell divine!
Oven Time: Preheat your oven to 375°F (190°C). While that’s heating up, roll out one pie crust into your pie dish. Pro-tip: Poking holes in the bottom with a fork will save ya from any soggy situations!
Fill ‘er Up: Once your strawberry mix has cooled, pour it into the pie crust. Then, roll out the second pie crust and cover that beautiful filling. Seal those edges like you mean it, and don’t forget to cut slits for steam to escape—bubbles are great in a hot tub, not in your pie!
Bake: Place your pie in the oven and bake for 25-30 minutes or until golden brown. The aroma will be irresistible!
Cool and Glaze: Let it cool completely, because trust me, applying the glaze on a hot pie is a disaster waiting to happen. In a bowl, mix your powdered sugar, milk, and vanilla until smooth; drizzle it over the cooled pie and top it all off with sprinkles. Voilà!
Best way to enjoy it
This perfectly baked Strawberry Pop-Tart Pie is best served chilled or at room temperature. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream adds a luxurious layer of creaminess. Pair it with a glass of refreshing lemonade or a cup of hot chamomile tea to complement the sweetness. I might just call it heaven on a plate!
Keeping leftovers fresh
If you somehow have any slices left (good luck with that!), store them in an airtight container in the fridge for up to three days. You can also freeze individual slices—just wrap them tightly in plastic wrap and then foil. When you crave a sweet bite down the line, they’ll be waiting for you! For best results, consume within 2 months from the freezer, and let thaw in the fridge overnight before enjoying.
Extra tips and advice
Don’t be afraid to get creative with your Strawberry Pop-Tart Pie! Consider swapping strawberries for other fruits like blueberries or peaches for a different flavor profile. Want it even more decadent? Add a layer of cream cheese frosting beneath the top crust—richness on richness is pure bliss. Lastly, make sure to let the pie cool completely before glazing; it’s the secret to achieving that glossy finish!
Creative Twists
Why stop at just strawberries? You could mix in raspberries or blueberries for a berry medley that will leave everyone guessing about all the flavors involved! Feel like trying something unique? Combine some chocolate chips into the filling or drizzle warm chocolate sauce along with the glaze for a chocolate-strawberry explosion. The options are limitless, making it a perfect canvas for your creativity.
Ingredients list
- 2 cups fresh strawberries, hulled and sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 package refrigerated pie crusts
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles for topping
Step-by-step instructions
- Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until thickened and bubbling for about 5-7 minutes. Remove from heat and cool.
- Preheat oven to 375°F (190°C). Roll out one pie crust and fit into a pie dish. Poke holes in the bottom with a fork.
- Pour the cooled strawberry filling into the crust. Roll out the second crust, place it on top, seal the edges, and cut slits for ventilation.
- Bake for 25-30 minutes until golden brown.
- Cool completely. In a bowl, mix powdered sugar, milk, and vanilla to create the glaze. Drizzle over the pie and top with sprinkles. Serve and enjoy!
Your questions answered
Can I use frozen strawberries? Absolutely! Just make sure to thaw and drain excess moisture.
How do I know when to take it out of the oven? Look for a golden-brown crust and bubbling filling for the perfect indicators.
What can I serve alongside it? Ice cream or whipped cream are great options! Pair with lemonade or tea for a refreshing touch.
Will this pie outlast my dessert cravings? In the fridge, it can last up to 3 days. In the freezer, up to 2 months!
Can I substitute ingredients? Of course! Coconut sugar, tapioca starch, and almond milk are great substitutes if you’re looking to switch it up.
Give this Strawberry Pop-Tart Pie a whirl! It’s not only a sweet way to enjoy fresh strawberries but also an opportunity to connect and bond with loved ones. So roll up your sleeves, embrace the joy of baking, and let your creativity shine. I can’t wait to hear how yours turns out! Share your variations, stories, and experiences in the comments—let’s make this a flourishing cooking community!
Strawberry Pop-Tart Pie
Description
Strawberry Pop-Tart Pie is a summery dessert that combines fresh strawberries with flaky crusts and a sugary glaze, evoking childhood memories and perfect for gatherings.Ingredients
Filling
Crust and Glaze
Instructions
Prepare the Filling
Cook the Filling
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until thickened and bubbling for about 5-7 minutes. Remove from heat and cool.
Bake the Pie
Preheat the Oven
Preheat oven to 375°F (190°C). Roll out one pie crust and fit it into a pie dish. Poke holes in the bottom with a fork.Assemble the Pie
Pour the cooled strawberry filling into the crust. Roll out the second crust, place it on top, seal the edges, and cut slits for ventilation.Bake
Bake for 25-30 minutes until the crust is golden brown.Cool and Glaze
Cool completely. In a bowl, mix powdered sugar, milk, and vanilla to create the glaze. Drizzle over the pie and top with sprinkles. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 160mg7%
- Potassium 150mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 3g6%
- Vitamin A 2 IU
- Vitamin C 30 mg
- Calcium 2 mg
- Iron 6 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 2 mcg
- Thiamin 2 mg
- Riboflavin 2 mg
- Niacin 2 mg
- Vitamin B6 2 mg
- Folate 2 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 2 mg
- Iodine 0 mcg
- Magnesium 2 mg
- Zinc 2 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 2 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
