Strawberry Pop Tart Slab Pie Recipe
Introduction
This Strawberry Pop Tart Slab Pie combines the nostalgic flavors of a classic pop tart with the ease of a homemade slab pie. Filled with fresh strawberries and topped with a sweet glaze and colorful sprinkles, it’s perfect for sharing with family and friends.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water (add more if needed)
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- Juice from 1/2 lemon
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles
Instructions
- Step 1: In a food processor, pulse the flour, sugar, and salt together. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough starts to come together. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Wash and hull the strawberries, then slice them thinly. In a bowl, mix the strawberries with sugar, cornstarch, salt, and lemon juice. Stir well and let the mixture sit for 10–15 minutes to release the juices.
- Step 3: Preheat your oven to 400°F (200°C). Roll out one portion of dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the strawberry filling evenly over the crust.
- Step 4: Roll out the second portion of dough and place it over the filling. Crimp the edges together to seal, then use a fork to poke small holes on top for steam to escape. Brush the top crust with milk or cream for a golden finish.
- Step 5: Bake for 40 minutes, checking at the 20-minute mark to ensure the holes remain open. Once golden brown, remove from the oven and let it cool completely.
- Step 6: Mix confectioners’ sugar, milk, and vanilla extract to create the glaze. Spread the glaze evenly over the cooled pie and immediately top with rainbow sprinkles. Slice and serve.
Tips & Variations
- Use frozen strawberries if fresh are not available, just thaw and drain excess juice before mixing.
- For a berry twist, add blueberries or raspberries to the strawberry filling.
- Brush the crust with egg wash instead of milk for a deeper golden color.
- Chill the dough well before rolling to make it easier to handle and flakier when baked.
Storage
Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices in a toaster oven or regular oven at 350°F for about 10 minutes to restore flakiness. The glaze may soften slightly after refrigeration but remains delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie dough by hand instead of using a food processor?
Yes, you can combine the flour, sugar, and salt in a bowl, then cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water until the dough comes together. The food processor just speeds up this process.
What can I substitute for cornstarch in the filling?
You can use an equal amount of arrowroot powder or tapioca starch as a thickener in the filling. These alternatives will help absorb the juices and keep the filling from becoming too runny.
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Strawberry Pop Tart Slab Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
This Strawberry Pop Tart Slab Pie is a delightful homemade treat combining flaky buttery pastry with a sweet, tangy strawberry filling. Inspired by classic pop tarts but served in slab form, this recipe is perfect for sharing and makes a colorful, scrumptious dessert or breakfast pastry.
Ingredients
Pie Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water (add more if needed)
Strawberry Filling
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- Juice from 1/2 lemon
Glaze and Decoration
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles
Instructions
- Prepare the Pie Dough: In a food processor, pulse together the flour, sugar, and kosher salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Gradually add the ice water and pulse until the dough begins to come together. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the Strawberry Filling: Wash, hull, and thinly slice the strawberries. In a mixing bowl, combine the strawberries with granulated sugar, cornstarch, a pinch of kosher salt, and the juice of half a lemon. Stir well and let the mixture sit for 10 to 15 minutes to allow the berries to release their juices, which helps thicken the filling.
- Assemble the Slab Pie: Preheat the oven to 400°F (200°C). Roll out one portion of the chilled dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the strawberry filling evenly over this bottom crust. Roll out the second dough portion and carefully place it over the filling. Seal the edges by crimping, then use a fork to poke small holes in the top crust to vent steam during baking. Brush the top crust lightly with milk or cream to promote browning.
- Bake and Glaze: Bake the pie for about 40 minutes, checking at the 20-minute mark to ensure the steam holes remain clear and the crust is browning evenly. Once the crust is golden brown, remove the pie from the oven and allow it to cool completely. Prepare the glaze by mixing confectioners’ sugar, milk, and vanilla extract until smooth. Spread the glaze over the cooled pie and immediately sprinkle with rainbow sprinkles for a fun and colorful finish. Slice and serve.
Notes
- If the dough feels too dry, add additional ice water one tablespoon at a time until it comes together.
- Strawberries can be swapped with other berries or fruits as desired.
- Ensure the pie cools completely before glazing to prevent the glaze from melting off.
- The glaze adds sweetness and decoration but can be omitted for a less sweet option.
- Use cold butter and ice water to keep the dough flaky.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry slab pie, pop tart pie, homemade glazed pie, strawberry dessert, slab pie recipe, easy berry pie
