Print

Strawberry Pop Tart Slab Pie Recipe

Strawberry Pop Tart Slab Pie Recipe
Print Recipe

★★★★★

4.8 from 27 reviews

This Strawberry Pop Tart Slab Pie combines the nostalgic flavors of a pop tart with the ease and shareability of a slab pie. Made with a buttery, flaky homemade crust and filled with juicy, sweet strawberry filling, this dessert is finished with a smooth vanilla glaze and colorful rainbow sprinkles for a fun, festive touch. Perfect for breakfast, brunch, or a sweet snack!

Ingredients

Scale

For the Pie Crust:

  • 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)

For the Filling and Glaze:

  • 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

  1. Prepare the Pie Dough: 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 and pulse until the dough starts to come together. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill and firm.
  2. Prepare the Strawberry Filling: Wash and hull the strawberries, then slice them thinly. In a bowl, mix the strawberries with granulated sugar, cornstarch, salt, and lemon juice. Stir well and let it sit for 10–15 minutes to allow the juices to release and the filling to thicken slightly.
  3. Assemble the Slab Pie: Preheat your oven to 400°F (200°C). Roll out one portion of the dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the strawberry filling evenly over the crust. Roll out the second portion of dough and gently place it over the filling. Crimp the edges together to seal and use a fork to poke small holes on top for steam to escape during baking. Brush the top crust with milk or cream to ensure a beautiful golden finish.
  4. Bake and Glaze: Bake the pie for 40 minutes, checking at the 20-minute mark to make sure the steam holes remain open. Once the crust is golden brown and the filling is bubbly, remove the pie from the oven and let it cool completely. Mix confectioners’ sugar, milk, and vanilla extract to create a smooth glaze. Spread the glaze evenly over the cooled pie and immediately top with rainbow sprinkles for a colorful finish. Slice into squares and serve.

Notes

  • Ensure the butter is very cold to achieve a flaky crust.
  • If the dough is too dry, add ice water one tablespoon at a time to bring it together.
  • Allow the pie to cool completely before glazing to prevent melting the glaze.
  • For a dairy-free glaze, substitute milk with almond or oat milk.
  • Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Frozen strawberries can be used but drain excess liquid to avoid a watery filling.

Nutrition

Keywords: Strawberry pop tart, slab pie, homemade pie crust, strawberry dessert, glaze, rainbow sprinkles, baked dessert

Find it online: https://mixitwitjoe.com/strawberry-pop-tart-slab-pie-recipe/