Print

Strawberry Pop-Tart Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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)

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.

Find it online: https://chocolatecoveredamy.com/strawberry-pop-tart-pie/