Strawberry Pop-Tart Pie Recipe

If you ever wished your childhood favorite breakfast treat could grow up and become the life of your next party, this Strawberry Pop-Tart Pie is your dream come true. Imagine the crusty, buttery joy of a classic pie, filled to the brim with a vibrant, jammy strawberry filling, and finished with a whimsical glaze and a shower of cheerful rainbow sprinkles. Each slice tastes like nostalgia, reinvented with love and a touch of playfulness that makes it irresistible for both kids and grown-ups alike.

Ingredients You’ll Need

Let’s talk about the simple ingredients that make Strawberry Pop-Tart Pie so delightfully irresistible. Each one has its own important part to play, from creating that flaky, familiar crust to achieving the gooey, fruity center and that show-stopping glazed finish on top.

• Pie Crusts (2, 9″): Whether you choose store-bought for convenience or go fully homemade, a good pie crust is essential for structure and that signature Pop-Tart-like bite.
• Water (1/3 cup): A splash of water helps create a luscious, smooth strawberry filling that doesn’t get too thick or too runny.
• Fresh Strawberries (2 lbs., hulled): The heart and soul of this pie, strawberries bring a juicy, bright flavor and gorgeous color to every bite.
• Granulated Sugar (3/4 cup): Sugar sweetens the filling just right, balancing the tartness of the berries for that classic Pop-Tart taste.
• Cornstarch (2/3 cup): This is your magic thickener, giving the filling its perfect gelled consistency so every slice holds together.
• Lemon (1/2, juiced and zested): Lemon’s acidity lifts the strawberry flavor, while a hint of zest adds brightness and fragrance to the pie.
• Vanilla Extract (1 teaspoon): A splash of vanilla deepens the pie’s flavor, tying together the fruity and sweet notes.
• Salt (a pinch): Just a touch sharpens all the other flavors, making each layer of taste pop.
• Powdered Sugar (1 cup): Essential for that sweet, glossy Pop-Tart glaze on top.
• Half and Half (2 tablespoons): This gives your icing a creamy, drizzle-able texture that sets beautifully.
• Rainbow Nonpareil Sprinkles: Sprinkles provide fun, color, and that playful finishing touch to your Strawberry Pop-Tart Pie.

How to Make Strawberry Pop-Tart Pie

Step 1: Prepare Your Pie Plate and Crust

First, preheat your oven to 375° F and lightly grease a 9-inch pie plate so nothing sticks. Roll out one pie crust and press it gently into the bottom and sides of your dish. If you’re using homemade dough, take a minute to admire your handiwork—this base will crisp up beautifully and support all that strawberry goodness.

Step 2: Cook the Strawberry Filling

In a medium saucepan over medium-low heat, combine the water, hulled strawberries, granulated sugar, lemon juice and zest, salt, and vanilla extract. Stir gently as the berries begin to soften—this takes just four to five minutes, and your kitchen will smell incredible. Sprinkle in the cornstarch and keep stirring for another one to two minutes until the mixture thickens and takes on that glossy, jammy look. Remove from heat and let it cool just slightly.

Step 3: Assemble the Strawberry Pop-Tart Pie

Pour the warm strawberry filling into your prepared pie crust. Top it with the second crust, trimming any excess around the edges before crimping them together with a fork or your fingers for that classic Pop-Tart seam. Don’t forget to cut a few small slits in the center to vent steam and keep your pie from bubbling over.

Step 4: Bake to Golden Perfection

Slide the pie into your preheated oven and bake for 35 to 45 minutes, watching as the crust becomes deep golden brown and irresistible. When the kitchen smells like a dream and the filling peeks through the vents, you know it’s ready. Let the pie cool completely on a rack before glazing—it’s temptation on a plate, but patience pays off here!

Step 5: Glaze and Decorate

While the Strawberry Pop-Tart Pie cools, whisk together the powdered sugar and half and half until you have a gloriously thick but drizzle-friendly glaze. When the pie is fully cool, decorate the top by drizzling over the icing—just like the stripes on a classic Pop-Tart. Finish with a generous handful of rainbow nonpareil sprinkles, and let the glaze set before slicing.

How to Serve Strawberry Pop-Tart Pie

Garnishes

Keep things fun and familiar by piling on extra rainbow sprinkles right before serving. For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream to really turn each slice into a celebration. A sprig of fresh mint or a sprinkle of lemon zest can also add a pop of color and a refreshing contrast to the sweetness.

Side Dishes

Pair your Strawberry Pop-Tart Pie with a light, creamy element like Greek yogurt, whipped mascarpone, or even a tangy crème fraîche. Fresh berries on the side keep everything bright and seasonal, while a hot cup of coffee or a fruity herbal tea makes the pie feel like an indulgent afternoon treat.

Creative Ways to Present

For a party, cut the pie into small, hand-held squares to mimic an actual Pop-Tart—just use a sharp knife and go slow for clean edges. Layer slices in pastel cupcake wrappers for a whimsical touch, or set up a DIY topping bar with extra sprinkles, glazes, and fruit for guests to customize their own.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra slices of Strawberry Pop-Tart Pie (it doesn’t happen often!), simply cover them tightly with foil or plastic wrap and store in the fridge for up to three days. The pie stays delicious, and that iconic glaze holds up beautifully.

Freezing

You can freeze Strawberry Pop-Tart Pie before you frost it: wrap completely cooled, unglazed slices in a double layer of plastic wrap and foil, then keep them in an airtight container for up to two months. Thaw in the fridge overnight, then glaze and decorate just before serving.

Reheating

If you love your pie warm (who doesn’t?), pop a slice in a 300°F oven for about 10 minutes or just until heated through. Avoid the microwave if you’ve added the glaze already, as it can cause the icing to melt and lose its Pop-Tart charm.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and drain them well before cooking, as extra liquid can make the filling runny. Fresh strawberries pack more flavor, but frozen work in a pinch.

What’s the best way to keep the crust from getting soggy?

Be sure to let your filling cool slightly so it isn’t piping hot when it hits the pie crust. Baking until the crust is deeply golden will also help ensure a crisp, sturdy slice that eats just like a real Pop-Tart.

Can I make the Strawberry Pop-Tart Pie dairy-free?

Yes! Swap the half and half in the glaze for any unsweetened non-dairy milk—almond, oat, or soy milk all work well. For the pie itself, just use a dairy-free crust to keep everything vegan-friendly.

How do I keep the glaze from turning too runny?

Add the half and half to your powdered sugar just a drop at a time and mix thoroughly before adding more. If it gets too thin, whisk in a bit more powdered sugar until you get that perfect Pop-Tart drizzly consistency.

Can I make mini versions for a party?

Definitely! Use a muffin tin and smaller crust circles to create mini Strawberry Pop-Tart Pies. Just watch the baking time—it should be about 20–25 minutes, or until golden. Guests love getting their own little pie!

Final Thoughts

Strawberry Pop-Tart Pie is all about pure nostalgia and playful creativity, and it’s impossible not to smile with every bite. Set aside a weekend afternoon, invite some friends into the kitchen, and let this joyful dessert become your new favorite way to gather, share, and celebrate. I can’t wait for you to make it and see just how magical pie can be!

Print