Description
This Strawberry Pop Tart Slab Pie is a delightful homemade treat combining a flaky buttery crust with a sweet, juicy strawberry filling. Inspired by the nostalgic flavors of pop tarts but elevated to a slab pie format, it offers ease of sharing and a fun glaze topped with colorful rainbow sprinkles. Perfect for breakfast, brunch, or dessert, this recipe balances tart strawberries with a tender crust and a sugary vanilla glaze.
Ingredients
For the 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)
For the 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
For the Glaze and Topping
- 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 until combined. Add the cold cubed butter and pulse until the mixture forms coarse crumbs. Gradually add the ice water while pulsing until the dough just begins to come together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the Strawberry Filling: Wash and hull the strawberries, then slice them thinly. In a bowl, combine the sliced strawberries with granulated sugar, cornstarch, a pinch of kosher salt, and the juice from half a lemon. Stir well to coat and let the mixture sit for 10 to 15 minutes so the strawberries release their juices, creating a natural thickened filling.
- Assemble the Slab Pie: Preheat the oven to 400°F (200°C). Roll out one portion of chilled dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the strawberry filling evenly over the dough base. Roll out the second portion of dough and gently place it over the filling. Crimp the edges together tightly to seal the pie. Use a fork to poke small holes in the top crust to allow steam to escape during baking. Brush the top crust lightly with milk or cream for a golden finish.
- Bake and Add the Glaze: Bake the pie in the preheated oven for 40 minutes, checking at the 20-minute mark to ensure the steam holes remain open and the crust is browning nicely. Once the crust is a deep golden brown, remove the pie from the oven and allow it to cool completely in the pan. Mix together the confectioners’ sugar, milk, and vanilla extract until smooth to create the glaze. Spread the glaze evenly over the cooled pie and immediately sprinkle colorful rainbow sprinkles on top. Slice into servings and enjoy.
Notes
- Ensure the butter is very cold for flaky pie crust results.
- You can add more ice water a teaspoon at a time if the dough is too dry.
- Make sure to slice strawberries thinly for even cooking and better texture.
- Let the pie cool completely before glazing to prevent the glaze from melting off.
- The steam holes in the crust help avoid sogginess by allowing moisture to escape during baking.
- This recipe works well with frozen strawberries as a substitute, but fresh is recommended for best flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
