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.

Strawberry Pop-Tart Pie Recipe

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

Units Scale

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

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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