Strawberry Pop Tart Slab Pie Recipe
If you grew up loving the sweet, nostalgic flavor of classic toaster pastries, you’re in for a treat with this Strawberry Pop Tart Slab Pie Recipe. Imagine flaky, buttery crust sandwiching a bright and jammy strawberry filling, all finished off with a generous swirl of icing and a shower of rainbow sprinkles. It’s the homemade, grown-up version of your childhood favorite, meant for sharing (or not) and sure to turn any gathering into a celebration!
Ingredients You’ll Need
This Strawberry Pop Tart Slab Pie Recipe is built from simple, real ingredients that truly shine in each bite. Every element plays its part, from juicy strawberries to a melt-in-your-mouth crust, making the finished slab pie taste both nostalgic and delightfully fresh.
- All-purpose flour: The base of your pastry, providing structure and a tender crumb.
- Sugar (granulated and confectioners’): A bit in the crust and filling for sweetness, plus confectioners’ sugar for that signature glaze.
- Kosher salt: Balances flavors in both the dough and the strawberry filling, keeping things bright and not too sweet.
- Cold unsalted butter: Essential for a flaky, rich pastry—make sure it’s truly cold for the best texture.
- Ice water: Helps bring the dough together without warming the butter.
- Fresh strawberries: Sweet, juicy, and bursting with flavor, these are the heart of the filling.
- Cornstarch: Thickens the fruit filling so you get perfect, sliceable layers.
- Lemon juice: A splash brings out the natural brightness of the berries.
- Milk: Just a bit for making the glaze silky-smooth, and to brush over the top for golden color.
- Vanilla extract: Adds warmth and enhances both glaze and filling.
- Rainbow sprinkles: The fun finishing touch that makes this slab pie unmistakably playful.
How to Make Strawberry Pop Tart Slab Pie Recipe
Step 1: Prepare the Pie Dough
Start by making the base: In a food processor, pulse the flour, sugar, and salt together to blend. Add cold butter cubes and pulse until the mixture looks like coarse crumbs—think damp sand with pea-sized bits of butter throughout. Slowly drizzle in ice water and pulse just until the dough starts to form. Don’t overdo it: stopping as soon as the dough holds together ensures a flaky crust. Divide into two disks, wrap each in plastic, and chill for at least 30 minutes.
Step 2: Prepare the Strawberry Filling
While your dough is resting, get that luscious filling ready. Hull, wash, and thinly slice the strawberries, then toss them gently with sugar, cornstarch, a pinch of salt, and lemon juice. Letting the mixture sit for 10–15 minutes draws out the juices and lets the cornstarch work its magic, so that every bite is perfectly jammy but not runny.
Step 3: Assemble the Slab Pie
Preheat your oven to 400°F (200°C) and line a 9×13-inch baking pan with parchment paper for easy removal later. Roll out your first portion of dough into a rectangle big enough to fully line the bottom and sides of the pan. Carefully lay it into the pan, pressing into corners. Spread the strawberry filling in a single, even layer. Next, roll out the second sheet of dough and lay it over the top. Seal the edges by crimping all the way around—use your fingers or a fork!—then poke small holes in the top with a fork to let steam escape. Brush lightly with milk or cream for a beautiful golden finish.
Step 4: Bake and Glaze
Pop the assembled pie onto the center rack and bake for about 40 minutes, checking after 20 minutes to make sure your steam vents are open and the pastry isn’t browning too quickly. The crust should be deeply golden and the filling bubbly. Let it cool completely; this helps the filling set. While the pie cools, whisk together confectioners’ sugar, milk, and vanilla extract to make a thick, pourable glaze. Once the slab pie is cool, spread the glaze right to the edges and, before it sets, shower on those rainbow sprinkles. Slice, serve, and bask in the nostalgic joy!
How to Serve Strawberry Pop Tart Slab Pie Recipe
Garnishes
The classic rainbow sprinkles are a must—no skimping! You can even add some fresh sliced strawberries or a few mint leaves for a playful, summery look. The glaze is customizable too: a few drops of pink or red food coloring will make things extra fun and festive.
Side Dishes
This Strawberry Pop Tart Slab Pie Recipe is a dessert superstar, but it’s also amazing paired with tangy vanilla yogurt, a scoop of vanilla bean ice cream, or even a dollop of whipped cream. For a brunchy spread, serve alongside fresh fruit salad or a tall glass of cold milk.
Creative Ways to Present
Cut the slab pie into large bakery-style squares for a stunning dessert tray, or go mini by slicing into rectangles that mimic real pop tarts—perfect for lunch boxes and parties. For extra wow factor at a potluck, serve each square on brightly colored napkins or in cupcake liners, and don’t forget a little extra sprinkle of sugar on top.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Pop Tart Slab Pie Recipe slices in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. The crust stays crisp and the filling keeps its fresh, fruity flavor.
Freezing
This slab pie freezes beautifully! Once fully cooled, wrap individual slices or the whole slab tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
If you love a warm treat, just pop a slice into a 350°F (175°C) oven for about 10 minutes, or microwave for 10–20 seconds. The glaze will soften and the filling will turn deliciously gooey, just like a warm toaster pastry.
FAQs
Can I use frozen strawberries in this Strawberry Pop Tart Slab Pie Recipe?
Absolutely! Just thaw and drain the berries thoroughly before slicing. You may need a touch more cornstarch since frozen fruit releases more liquid.
What if I don’t have a food processor for the dough?
No worries at all—you can make the pie dough by hand using a pastry cutter or even two forks to cut the butter into the flour. Just work quickly to keep everything cold.
Can I swap in other fruits for the filling?
Definitely! While strawberries are classic, feel free to use raspberries, blueberries, or even a mix. Adjust the sugar according to the sweetness of the fruit you choose.
Can I make the dough ahead of time?
Yes, the dough can be made up to two days in advance and kept chilled in the fridge. You can also freeze the dough disks for a month—just thaw overnight before rolling out.
How do I prevent a soggy bottom crust?
Make sure to let the filling sit and drain excess juices if needed before adding it to the crust. Lining your pan with parchment also helps lift the pie out so it doesn’t steam itself in the pan as it cools.
Final Thoughts
If you’re ready to relive a beloved classic with a homemade twist, this Strawberry Pop Tart Slab Pie Recipe is the ultimate way to do it. Every slice is a blast from the past, delivered with fresh, grown-up flavor. Grab your favorite sprinkles and bake up nostalgia—your family and friends will be begging for the recipe!
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Strawberry Pop Tart Slab Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 9×13-inch slab pie 1x
- Diet: Vegetarian
Description
Indulge in this delightful Strawberry Pop Tart Slab Pie that combines the beloved flavors of a classic pop tart with the convenience of a slab pie. Enjoy a buttery crust, sweet strawberry filling, and a colorful sprinkle topping in every bite!
Ingredients
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)
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
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 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.
- Prepare the Strawberry Filling – Wash and hull the strawberries, then slice them thinly. In a bowl, mix the strawberries with sugar, cornstarch, salt, and lemon juice. Stir well and let it sit for 10–15 minutes to release the juices.
- Assemble the Slab Pie – Preheat your oven to 400°F (200°C). Roll out one portion of dough to fit the 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 place it over the filling. Crimp the edges together to seal, then use a fork to poke small holes on top for steam to escape. Brush the top crust with milk or cream for a golden finish.
- Bake and Glaze – Bake for 40 minutes, checking at the 20-minute mark to ensure the holes are still open. Once golden brown, remove from the oven and let it cool completely. Mix confectioners’ sugar, milk, and vanilla extract to create the glaze. Spread the glaze evenly over the pie and immediately top with rainbow sprinkles. Slice and serve!
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Pop Tart, Slab Pie, Dessert, Baking, Homemade, Fresh Strawberries
