Strawberry Pop Tart Slab Pie Recipe

If you’re a fan of nostalgic desserts or simply love the taste of sweet strawberries wrapped in flaky pastry, then you will absolutely adore this Strawberry Pop Tart Slab Pie. It’s everything you crave in a homemade breakfast treat or afternoon snack: golden, buttery crust; vibrant, jammy strawberry filling; and a playful shower of rainbow sprinkles over sweet vanilla glaze. This big-batch twist on the classic pop tart is perfect for sharing, and all the whimsy of your childhood favorite is baked right in—just waiting to be sliced into squares and devoured!

Ingredients You’ll Need

Each ingredient in this recipe is simple and familiar, yet expertly combined, they create a Strawberry Pop Tart Slab Pie that’s as stunning as it is scrumptious. From buttery pie dough to fresh strawberries and a playful glaze, every component brings color, flavor, or texture to the party.

• All-purpose flour: The backbone of a flaky, homemade crust, so don’t skip on sifting for the best texture.
• Sugar: Just enough granulated and confectioners’ sugar to sweeten the crust and the glaze without overpowering the fruit.
• Kosher salt: A pinch here balances the sweetness and packs in flavor from the crust all the way to the filling.
• Unsalted butter: Cold, cubed butter is key for those irresistible pockets of flakiness in your pastry.
• Ice water: The secret to bringing your dough together without melting the butter—chilled water keeps that crust tender.
• Fresh strawberries: Use ripe, juicy strawberries for the brightest, freshest pop of color and flavor.
• Cornstarch: Thickens the strawberry filling so each slice holds its shape beautifully.
• Lemon juice: Adds tang and brightness, elevating the fruit’s natural flavor.
• Confectioners’ sugar: The foundation for a perfectly silky, pourable glaze.
• Milk: Just enough to make the glaze glossy and spreadable.
• Vanilla extract: Rounds out the glaze with warmth and sweetness—be generous!
• Rainbow sprinkles: For that classic, cheery pop tart look and a fun crunch on top.

How to Make Strawberry Pop Tart Slab Pie

Step 1: Prepare the Pie Dough

Start by making your homemade pie dough, which is the secret to the Strawberry Pop Tart Slab Pie’s heavenly texture. In a food processor, pulse together the flour, sugar, and salt. Add in cold, cubed butter, pulsing just until you see coarse crumbs—try not to overwork it! Slowly drizzle in the ice water and pulse until the dough just comes together. Divide the dough into two, wrap tightly, and chill in the fridge for at least 30 minutes; this helps relax the gluten and keeps the butter cold for max flakiness.

Step 2: Prepare the Strawberry Filling

The heart of this Strawberry Pop Tart Slab Pie is a juicy, chunky strawberry filling. After washing, hulling, and thinly slicing your strawberries, toss them in a bowl with granulated sugar, cornstarch for thickening, a pinch of salt, and lemon juice for that perfect brightness. Stir it well and let the berries sit for 10 to 15 minutes, allowing them to release their natural juices and mingle with the sugar. This creates a glistening, flavor-packed filling that stays put between those golden crusts.

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 lifting. Roll out one dough portion and fit it snugly in the pan, pressing gently into the corners. Spread your luscious strawberry filling all over the bottom crust, making sure it reaches into every edge. Then, roll out the second dough portion and lay it over the filling. Crimp the edges to seal in all that fruity magic, and poke small holes across the top with a fork to let steam escape—this ensures your Strawberry Pop Tart Slab Pie bakes up golden and crisp, not soggy!

Step 4: Bake and Glaze

Bake the slab pie for about 40 minutes, keeping an eye at the 20-minute mark to make sure your fork-poked vents remain open. Once your pie is gorgeously golden and your kitchen smells like pure bliss, let it cool completely. While the pie cools, whisk together confectioners’ sugar, milk, and vanilla extract to make a dreamy glaze. Drizzle and spread the glaze all over the cooled slab, then immediately shower it with rainbow sprinkles. Slice into generous pieces and get ready for smiles all around!

How to Serve Strawberry Pop Tart Slab Pie

Garnishes

To truly capture the nostalgic joy of this dessert, pile on the rainbow sprinkles while the vanilla glaze is still fresh and tacky—you’ll get that bright, playful finish everyone loves. If you’re feeling a bit extra, a dollop of whipped cream or even a scoop of vanilla ice cream creates the ultimate slice of happiness.

Side Dishes

This Strawberry Pop Tart Slab Pie is a star all on its own, but it pairs beautifully with a cup of strong coffee or a glass of cold milk for breakfast. For brunch, add savory fare like scrambled eggs, crispy bacon, or even a bowl of seasonal fruit to balance the sweetness.

Creative Ways to Present

For parties, you can pre-slice the slab pie into squares and nestle each one into a cupcake liner—think grab-and-go treats! Or, go for a dramatic approach by serving the whole slab at the table with a big pitcher of glaze and extra sprinkles for guests to top their own slices. You can even turn leftovers into decadent parfaits by layering pie cubes with creamy yogurt.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Pop Tart Slab Pie keeps beautifully: just cover the pan tightly with foil or plastic wrap and refrigerate. It will stay fresh and delicious for up to 4 days, though chances are it’ll disappear long before then!

Freezing

You can absolutely freeze this pie for later: cut it into slices and wrap each piece well in plastic wrap, then pop them in a freezer-safe bag or container. When you’re ready for a treat, let them thaw in the fridge overnight—perfect for impromptu cravings or lunchbox surprises.

Reheating

To enjoy your Strawberry Pop Tart Slab Pie warm, simply reheat slices in a 300°F oven for about 8 to 10 minutes. This brings back the just-baked crispness of the pastry while keeping the filling luscious; avoid microwaving if you want to preserve that flaky texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can! Just thaw and drain frozen strawberries well before using, since they hold more liquid; add an extra teaspoon of cornstarch if your filling looks too juicy.

Do I need a food processor to make the crust?

No worries if you don’t have a food processor! You can use a pastry cutter or even your fingers to work the butter into the flour mixture—just be quick to keep everything cool.

Can I make this pie gluten-free?

Absolutely! Swap out the all-purpose flour for your favorite cup-for-cup gluten-free blend, and double-check that your cornstarch is also gluten-free.

What other fruit can I use in this slab pie?

Feel free to experiment—blueberries, raspberries, or even chopped peaches make delicious substitutions or additions to the strawberry filling.

How do I know when my pie is fully baked?

Look for a deeply golden crust and bubbling filling peeking through the top vents; this means all that sweet strawberry goodness has thickened and the pastry is perfectly crisp.

Final Thoughts

If you’ve been searching for a showstopping-yet-comforting dessert, Strawberry Pop Tart Slab Pie will quickly earn a spot in your baking repertoire. It’s fun, flavorful, and guaranteed to make any day feel like a celebration. Don’t wait—gather your ingredients, invite some friends, and make memories over every colorful, delicious slice!

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