Strawberry Pop Tart Slab Pie Recipe

If you’re craving a nostalgic treat with a fresh twist, this Strawberry Pop Tart Slab Pie is exactly what you need. Imagine the buttery flakiness of a homemade crust filled with juicy, sweet strawberries bursting with flavor, finished off with a glossy vanilla glaze and a playful sprinkle of rainbow joy. This Strawberry Pop Tart Slab Pie takes the classic idea of a pop tart to a whole new level with its big, shareable format and irresistible textures that will make every bite feel like a little celebration. It’s perfect for breakfast, dessert, or anytime you want something delightfully sweet and satisfying.

Ingredients You’ll Need

The beauty of this Strawberry Pop Tart Slab Pie lies not only in its flavor but also in how straightforward the ingredients are. Each component is chosen to build layers of texture and balance—from the crisp, buttery crust to the luscious strawberry filling and that sweet, glossy glaze on top. Here’s what you’ll want to gather before you start baking.

• All-purpose flour: The essential base for a tender but sturdy pie crust that holds the filling beautifully.
• Sugar (granulated and confectioners’): Granulated sugar sweetens the filling while confectioners’ sugar creates a smooth glaze to finish the pie.
• Kosher salt: Just a pinch to enhance the natural flavors and balance the sweetness.
• Cold unsalted butter: Cubed for the flakiest pie crust, lending richness and a tender crumb.
• Ice water: Keeps the butter cold and helps form a dough that’s easy to roll without melting the butter.
• Fresh strawberries: Hulled and sliced to deliver that juicy, vibrant taste that makes this pie special.
• Cornstarch: The secret thickener that makes the filling perfectly set without running.
• Lemon juice: Adds brightness and lifts the strawberry flavors to create a lively filling.
• Milk and vanilla extract: Used in the glaze for a luscious sweetness with a hint of warmth and that pretty sheen.
• Rainbow sprinkles: An extra playful touch that makes the pie look like a party on a plate!

How to Make Strawberry Pop Tart Slab Pie

Step 1: Prepare the Pie Dough

Start by pulsing together the flour, sugar, and salt in a food processor to create a unified base. When you add those cold cubes of butter, pulse until the mixture looks crumbly but still has some pea-sized bits of butter visible—this is key to achieving a flaky crust. Gradually introduce the ice water until the dough just starts to hold together. Don’t rush this step; keeping the butter cold ensures you get that perfect, tender flake. Then divide the dough in two, wrap each piece tightly, and pop them into the fridge for at least 30 minutes to rest and chill.

Step 2: Make the Strawberry Filling

It’s all about fresh, ripe strawberries here. After hulling and thinly slicing, mix your berries with granulated sugar, cornstarch, a pinch of salt, and fresh lemon juice. Let this mixture sit out for 10 to 15 minutes so the strawberries release their natural juices, thickening up into a luscious filling that’s bursting with sweet and tangy flavor. This resting time helps develop that jam-like consistency that’s the heart of the Strawberry Pop Tart Slab Pie.

Step 3: Assemble the Slab Pie

Preheat your oven to a toasty 400°F (200°C). Roll out one portion of your chilled dough to perfectly cover a 9×13-inch baking pan lined with parchment paper. This will be your pie’s sturdy base. Spread your strawberry filling evenly across the crust like painting a delicious strawberry canvas. Next, roll out the second dough portion and gently place it on top, enclosing all those juicy berries inside. Seal the edges thoughtfully—crimp them together so no filling escapes while baking. Don’t forget to poke small holes in the top crust with a fork; these vents let steam escape so the crust stays crisp instead of soggy. Finally, brush the top with milk or cream for that coveted golden sheen when it bakes.

Step 4: Bake and Glaze

Pop your pie in the oven for forty minutes, but midway at the 20-minute mark, peek in to ensure the vents are still open for steam to escape. Once the pie reaches a gorgeous golden brown, take it out and let it cool completely—that’s important so the filling thickens just right. While it’s cooling, mix confectioners’ sugar, milk, and vanilla extract to whip up a silky glaze. Drizzle this glossy goodness across the top and immediately sprinkle on a generous handful of rainbow sprinkles, transforming your Strawberry Pop Tart Slab Pie into a cheerful delight that’s as fun to look at as it is to eat. Slice it up, serve, and watch everyone’s face light up!

How to Serve Strawberry Pop Tart Slab Pie

Garnishes

While the Strawberry Pop Tart Slab Pie is a visual star on its own, adding fresh strawberry slices or a dusting of powdered sugar right before serving can make it even more irresistible. A light spread of whipped cream or a scoop of vanilla ice cream beside a warm slice offers a creamy contrast to the flaky crust and vibrant filling, making every bite feel extra indulgent and cozy.

Side Dishes

This pie shines brightest on its own or as part of a light brunch spread. Pair it with a fresh, crisp green salad for a balance of sweet and savory, or enjoy it alongside a cup of your favorite coffee or herbal tea. It’s also the perfect sweet finish to a simple grilled chicken or pork dish, adding an unexpected pop of fruity joy to your meal.

Creative Ways to Present

For an eye-catching presentation, serve your Strawberry Pop Tart Slab Pie on a rustic wooden board with colorful linen napkins. Cut the pie into neat rectangles or fun shapes using cookie cutters for a playful party vibe. You can also transform leftovers into decadent parfaits by layering chunks of pie with whipped cream and fresh berries—a fun twist that will surprise your guests!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover the pie with plastic wrap or store it in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Keeping the pie covered prevents it from drying out and helps retain that freshly baked texture you love.

Freezing

If you want to save a slice for later, this Strawberry Pop Tart Slab Pie freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to three months. When you’re ready to enjoy it again, just thaw it overnight in the fridge.

Reheating

Reheat slices gently in a preheated oven at 300°F (150°C) for 10 to 15 minutes until warmed through and the crust regains its flakiness. Avoid microwaving if you can, as it can make the crust soggy. Reheating this way brings back all the original magic of your Strawberry Pop Tart Slab Pie!

FAQs

Can I use frozen strawberries for the filling?

While fresh strawberries yield the best texture and flavor, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them well to avoid excess moisture that could make the filling runny.

Is it necessary to chill the dough before baking?

Yes, chilling the dough helps the butter firm up again, which creates a flakier crust. It also prevents the dough from shrinking during baking, ensuring your slab pie stays beautiful and sturdy.

Can I make this pie gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You might want to add a binding agent like xanthan gum if your blend doesn’t already include it to maintain the structure of the crust.

How do I prevent the crust from getting soggy?

Using cornstarch to thicken the strawberry filling and making sure to create steam vents on top help keep the crust crisp. Also, brushing the crust with milk before baking promotes browning, which further protects it from sogginess.

Can I double this recipe to make a bigger slab pie?

You can, but be mindful of your baking pan size; you might want to bake in two pans or adjust the baking time accordingly. Keep an eye on the pie as it bakes since larger pies may need longer to cook through.

Final Thoughts

This Strawberry Pop Tart Slab Pie is hands down a crowd-pleaser and a comforting, joyful treat you’ll want to make again and again. It’s simple yet impressive, bursting with fresh strawberry goodness and flaky, buttery crust that make every mouthful a delight. Whether you’re gathering friends or just treating yourself, this recipe invites you to savor the sweet, sunny taste of summer any time of year. Give it a try—you’ll be making it a favorite in no time!

Print