Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie is a playful and delicious dessert that brings together the flaky crust of a pie with a fresh, sweet strawberry filling, topped with a sweet almond glaze. This fun and easy-to-make dessert is perfect for a summer gathering or as a treat for anyone who loves nostalgic desserts.

Why You’ll Love This Recipe

Nostalgic Twist: This pie is inspired by the classic Pop-Tart flavor but in a homemade pie form.
Flaky & Buttery: The crust is rich, flaky, and buttery, making it the perfect base for the sweet strawberry filling.
Fresh & Fruity: The strawberry filling is fresh and juicy, with the added complexity of grated apple for texture.
Customizable: Drizzle the glaze as you like and add sprinkles for a fun touch.

Ingredients

For the Crust:

2 1/2 cups all-purpose flour, divided
1 teaspoon table salt
12 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold water
1/4 cup cold apple cider vinegar
1 egg lightly beaten with 1 teaspoon water for egg wash

For the Filling:

6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated
3 tablespoons sugar
2 tablespoons quick-cooking tapioca, ground in a spice grinder
Pinch of table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces

For the Glaze:

1 cup powdered sugar
1/4 teaspoon almond extract
2 tablespoons milk
Sprinkles (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Crust

Pulse 1 1/2 cups flour and salt together. Add butter and shortening, pulsing for 15 seconds until it clumps. Add the remaining flour and pulse 4-6 times.
Pour the mixture into a bowl, add water and apple cider vinegar, and fold until combined. Divide dough into two discs, wrap in plastic, and chill overnight.

Step 2: Make the Filling

Preheat oven to 400°F. Cook 3 cups frozen strawberries in a saucepan over medium heat until thickened and reduced. Let cool slightly.
Grate the apple and squeeze out excess moisture. Combine the cooked strawberries, raw strawberries, sugar, tapioca, and salt.

Step 3: Assemble and Bake

Roll out one disc of dough and line a pie plate. Add the strawberry mixture, then scatter butter pieces on top. Roll out the second dough disc and drape it over the pie, trimming excess and crimping the edges.
Brush with egg wash, cut a vent in the top, and bake for 30 minutes. Reduce heat to 350°F and bake for another 30-40 minutes until golden and bubbling.
Let cool for at least 4 hours, then drizzle with glaze and add sprinkles.

Servings and Timing

This recipe yields 8 servings and takes about 4 hours to prepare (including cooling time).

Variations

Other Berries: Replace the strawberries with raspberries or blueberries for a different flavor.
Extra Topping: Add a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert.

Storage/Reheating

Storage: Store leftover pie in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the oven to maintain the crust’s crispiness.

FAQs

Can I use fresh strawberries?

Yes, fresh strawberries can be used, but you may need to cook them down for a few minutes to thicken the filling.

Can I freeze this pie?

Yes, this pie can be frozen before baking. To bake from frozen, add 10-15 minutes to the baking time.

Can I substitute the apple cider vinegar in the crust?

Yes, you can use lemon juice or white vinegar as an alternative to apple cider vinegar in the crust for similar results.

What type of pan should I use?

You can use a 9-inch pie plate or a 10-inch skillet for this pie.

How do I prevent the bottom crust from being soggy?

Make sure to bake the pie on a preheated baking sheet and let it cool completely before slicing.

Conclusion

Strawberry Pop-Tart Pie is a fun and delicious dessert that combines the best parts of a strawberry pie with the nostalgic flavors of a Pop-Tart. The flaky crust, juicy filling, and sweet glaze make it a perfect treat for any occasion!

Strawberry Pop-Tart Pie

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Strawberry Pop-Tart Pie combines the nostalgia of a Pop-Tart with the freshness of a strawberry pie. This fun dessert features a flaky, buttery crust, a sweet strawberry filling with grated apple, and a sweet almond glaze. Perfect for a summer gathering or as a treat to bring joy to anyone who loves nostalgic desserts!

Author: Amy
Prep Time: 1 hour (includes chilling dough overnight)
Cook Time: 1 hour
Total Time: 4 hours (including cooling time)
Yield: 8 servings
Category: Dessert, Pie
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the Crust:
- Pulse 1 1/2 cups flour and salt together. Add butter and shortening, pulsing for 15 seconds until the mixture clumps.
- Add the remaining flour and pulse 4-6 times.
- Pour the mixture into a bowl, then add water and apple cider vinegar. Fold until combined.
- Divide dough into two discs, wrap in plastic, and chill overnight.
Make the Filling:
- Preheat oven to 400°F.
- Cook 3 cups frozen strawberries in a saucepan over medium heat until thickened and reduced. Let cool slightly.
- Grate the apple and squeeze out excess moisture. Combine the cooked strawberries, raw strawberries, sugar, tapioca, and salt.
Assemble and Bake:
- Roll out one disc of dough and line a pie plate.
- Add the strawberry mixture, then scatter butter pieces on top.
- Roll out the second dough disc and drape it over the pie, trimming excess and crimping the edges.
- Brush with egg wash, cut a vent in the top, and bake for 30 minutes.
- Reduce heat to 350°F and bake for another 30-40 minutes until golden and bubbling.
- Let cool for at least 4 hours. Drizzle with glaze and add sprinkles.

Notes

Variations:
- You can swap strawberries for raspberries or blueberries for a different flavor.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert.
Storage: Store leftover pie in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the oven to preserve the crust’s crispiness.