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Strawberry Pop Tart Slab Pie Recipe

Strawberry Pop Tart Slab Pie Recipe
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★★★★★

4.8 from 14 reviews

This delightful Strawberry Pop Tart Slab Pie combines a buttery, flaky homemade pie crust with a sweet and tangy fresh strawberry filling, topped with a glossy vanilla glaze and colorful rainbow sprinkles. Perfect as a fun and vibrant dessert or snack, this slab pie is easy to make and brings nostalgic pop tart flavors to a shareable pie format.

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 together the all-purpose flour, sugar, and kosher salt. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough begins to come together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.
  2. Prepare the Strawberry Filling: Wash, hull, and slice the fresh strawberries thinly. In a bowl, combine the sliced strawberries with granulated sugar, cornstarch, a pinch of kosher salt, and fresh lemon juice. Stir thoroughly and allow the mixture to sit for 10–15 minutes, letting the strawberries release their natural juices and thicken slightly.
  3. 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 crust. Roll out the second portion of dough and carefully place it on top of the filling. Crimp the edges together tightly to seal the pie. Use a fork to poke several small holes on the top crust to allow steam to escape during baking. Brush the top crust lightly with milk or cream to help it achieve a golden finish.
  4. Bake and Glaze: Bake the assembled pie in the preheated oven for 40 minutes, checking at around 20 minutes to ensure the steam holes remain open and the crust is browning evenly. Once the top crust is golden brown and the filling bubbly, remove the pie from the oven and allow it to cool completely. Meanwhile, prepare the glaze by mixing confectioners’ sugar, milk, and vanilla extract until smooth. Spread the glaze evenly over the cooled pie surface and immediately sprinkle with rainbow sprinkles for a festive finish. Slice into squares and serve.

Notes

  • Ensure the butter is very cold to achieve a flaky pie crust.
  • If the dough is too dry, add ice water a teaspoon at a time until it holds together.
  • The filling can be adjusted to taste by varying sugar amount based on strawberry sweetness.
  • You can substitute milk with cream or a dairy-free alternative for brushing and glaze.
  • Letting the pie cool completely before glazing helps the glaze set without melting.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry pop tart, slab pie, homemade pie crust, fresh strawberry pie, glazed pie, dessert slab pie, rainbow sprinkles dessert

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