This Strawberry Pop-Tart Pie captures all of the nostalgia and playful spirit of your favorite childhood toaster pastry, upgraded into a stunning homemade pie that’s shockingly easy to whip up—even on a weeknight! Imagine juicy, jammy strawberries tucked inside a flaky golden crust, all finished with a glossy, sweet glaze and a cheerful shower of rainbow sprinkles. It’s perfect for anyone craving a dessert that’s fun, bursting with fresh flavors, and ready for the table with minimal fuss.
Why You’ll Love This Recipe
- Effortless and Impressive: Yes, you can absolutely pull this off on a weeknight. Using store-bought crusts means you’ll save time without sacrificing that home-baked flavor.
- Fresh, Lively Flavors: The filling sings with ripe strawberries, bright lemon, and a touch of vanilla—sweet and tart with a bit of sunshine in every bite.
- Perfectly Portable: Like a giant Pop-Tart, this pie is fantastic for slicing and taking to picnics, potlucks, or any gathering that could use a little extra joy.
- Customizable: The glaze and sprinkles make for a dessert that’s as fun to look at as it is to eat. Change up the sprinkles or filling to match any occasion or mood!
Ingredients You’ll Need
Here’s what you’ll want to have on hand, plus a few tips for each:
- Pie Crusts: Ready-made or homemade—both get the job done. Store-bought keeps things simple, but nothing beats the flavor of a homemade crust.
- Fresh Strawberries: The star! Ripe, hulled berries bring vibrant sweetness and a jammy texture to the filling. Frozen strawberries work in a pinch—just thaw and drain well.
- Granulated Sugar: Sweetens up the berries and helps create that classic “Pop-Tart” vibe.
- Cornstarch: Thickens the filling and creates that luscious, spoonable consistency—no runny pies here!
- Lemon Juice and Zest: Brings a citrusy zing that brightens every bite.
- Vanilla Extract: Rounds out the flavors for that warm bakery aroma.
- A Pinch of Salt: Just a touch to balance and intensify the sweet and fruity notes.
- Water: Helps the filling come together smoothly.
- Powdered Sugar & Half and Half (for the glaze): Combine for a velvety, pourable icing reminiscent of classic Pop-Tart pastry.
- Rainbow Nonpareil Sprinkles: For that essential whimsy—you can swap in any sprinkle you love for a personal touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Berry Medley: Substitute part of the strawberries with blueberries, raspberries, or blackberries for a mixed-berry twist.
- Raspberry Lemon: Go all-in with raspberries and extra lemon zest for a tarter, more grown-up version.
- Chocolate Glaze: Swap vanilla in the glaze for a spoonful of cocoa powder for a chocolatey drizzle.
- Mini Pies: Use the filling and glaze to create hand-pies or turnovers—bake time will be shorter!
- Dairy-Free: Use your favorite non-dairy milk in the glaze for a dairy-free dessert.
How to Make Strawberry Pop-Tart Pie
Prepare the Strawberry Filling
In a medium saucepan over medium-low heat, gently stir together water, hulled strawberries, sugar, lemon juice and zest, vanilla extract, and a pinch of salt. Let the strawberries cook until they start to soften—about 4 to 5 minutes. Stir in the cornstarch, and continue cooking for about another 1 to 2 minutes, until the fruit filling thickens and gels together. Remove from heat. Don’t rush here—let the filling bubble just until thick; over-cooking can make it too stiff later!
Assemble the Pie
Place one pie crust into your greased pie plate and press it gently into the bottom and sides. Pour in the warm strawberry filling, smoothing it into an even layer. Place the second crust over the top, trim the excess, then crimp the edges together for that classic pie look. Don’t forget to cut a few slits in the top to let steam escape—this avoids any crust blowouts during baking.
Bake to Golden Perfection
Slide the pie into a preheated 375°F oven and let it bake for 35 to 45 minutes. You’ll know it’s done when the crust is a deep, beautiful golden brown.
Glaze and Decorate
Let the pie cool completely before glazing—resist the urge to rush, or your icing may slide right off! In a bowl, whisk together powdered sugar and half and half until you have a thick yet drizzle-able glaze. Spread or drizzle generously over the cooled pie, then immediately sprinkle on the rainbow nonpareils. Let the glaze set until it’s no longer tacky, then you’re ready to slice.
Pro Tips for Making the Recipe
- Keep the Pie Cold: If your kitchen is warm, chill the pie briefly before baking to help the crust hold its shape.
- Cornstarch is King: Don’t skimp—enough cornstarch ensures the filling holds together; otherwise, you risk a soupy pie.
- Cool Completely: The glaze needs a cool pie to set properly, so give it time (this is the hardest part, but it’s worth it).
- Glaze Consistency: Aim for just thick enough to stick, but still pourable; adjust with a splash more half and half if needed.
How to Serve
This pie absolutely shines on its own, but you can turn it into a true showstopper:
- A la Mode: A scoop of vanilla or strawberry ice cream on top is never a bad idea.
- Brunch Treat: Who says pie is just for dessert? Serve small slices alongside coffee for a sweet brunch surprise.
- Celebration Centerpiece: Add extra sprinkles or colored sugars to fit birthdays, holidays, or any special occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices (if you have them!) covered in the fridge for up to three days. The crust stays pleasantly crisp and the filling turns even more jammy overnight.
Freezing
Pop-Tart Pie also freezes beautifully! Wrap slices tightly in plastic and foil, and freeze for up to two months. When you’re ready to indulge, thaw briefly at room temp.
Reheating
Enjoy slices chilled or bring them back to room temperature. For that warm, nostalgic Pop-Tart experience, zap a slice in the microwave or warm in a low oven for a few minutes.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw them thoroughly and drain off excess liquid before using. This helps prevent a watery filling and keeps the texture rich and jammy.
What can I use if I don’t have half and half for the glaze?
No problem at all. Milk, cream, or even a splash of water will work. For a tangy twist, use a tiny bit of lemon juice alongside your liquid of choice.
Do I need to blind-bake the bottom crust?
No blind-baking required for this recipe—the filling cooks quickly on the stovetop and the pie bakes long enough for even the bottom crust to turn golden and crisp.
Can I make the pie crust ahead of time?
Absolutely! You can roll out and chill homemade pie dough in the fridge for up to two days, or even freeze it for longer storage. Store-bought crusts can be kept in the freezer and thawed as needed.
Final Thoughts
If you’re in need of a dessert that’s pure joy in pie form—and easy enough to become a new go-to—this Strawberry Pop-Tart Pie will absolutely deliver. It’s playful, packed with real fruit, and endlessly customizable, making it an irresistible treat for the whole family. Don’t be afraid to get creative, sprinkle with abandon, and share a few slices (if you can bring yourself to part with them). Give it a try, and watch it disappear!
Print
Strawberry Pop-Tart Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Pop-Tart Pie is a delightful twist on the classic breakfast treat, featuring a flaky pie crust filled with a vibrant, jammy strawberry filling. Topped with a sweet glaze and colorful sprinkles, it’s perfect for dessert or a special brunch. The filling is made with fresh strawberries and a hint of lemon, ensuring a fresh and tangy flavor in every bite.
Ingredients
Pie Crust
- 2 – 9” store-bought or homemade pie crusts
Strawberry Filling
- 1/3 cup water
- 2 lbs. fresh strawberries, hulled
- 3/4 cup granulated sugar
- 2/3 cup cornstarch
- 1/2 lemon, juiced and zested
- 1 teaspoon vanilla extract
- A pinch of salt
Glaze
- 1 cup powdered sugar
- 2 tablespoons half and half
- Rainbow nonpareil sprinkles, for garnish
Instructions
- Preheat the Oven & Prep Pie Plate: Preheat your oven to 375°F (190°C) and grease a 9” pie plate to prevent sticking.
- Make the Strawberry Filling: In a medium pot over medium-low heat, combine the water, hulled strawberries, granulated sugar, lemon juice, zest, salt, and vanilla extract. Cook until the strawberries soften, about 4–5 minutes. Stir in the cornstarch and continue cooking for 1–2 more minutes, until the mixture thickens and gels together. Remove from heat and let cool slightly.
- Assemble the Pie: Place one pie crust in the bottom of your prepared pie plate. Pour the warm strawberry filling evenly over the crust, then top with the second pie crust. Trim any excess dough and crimp the edges together to seal. Use a sharp knife to make a few slits in the center to vent steam.
- Bake: Place the pie in the preheated oven and bake for 35–45 minutes, until the crust is golden brown and fully cooked. If the edges brown too quickly, cover them loosely with foil.
- Prepare the Glaze: While the pie cools, whisk together powdered sugar and half and half in a bowl until a thick but pourable glaze forms.
- Glaze & Decorate: Once the pie has completely cooled, drizzle the glaze over the top. Immediately sprinkle with rainbow nonpareil sprinkles and let the glaze set before slicing and serving.
Notes
- Ensure the pie is completely cool before glazing to prevent the icing from melting.
- For a more intense strawberry flavor, add a tablespoon of strawberry jam to the filling.
- Store leftovers covered at room temperature for 1–2 days or in the refrigerator for up to 4 days.
- The glaze will set best if the pie is cool to the touch.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 38g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
