Go Back

Strawberry Pop-Tart Pie

A nostalgic and fun dessert that combines the flavors of strawberry-filled pastries with a buttery pie crust, topped with Pop-Tarts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups fresh strawberries hulled and sliced; look for vibrant, ripe strawberries for maximum flavor
  • 1 cup sugar granulated sugar is fine, but organic is more natural
  • 1 tablespoon cornstarch to thicken the strawberry filling
  • 1 tablespoon lemon juice freshly squeezed is best
For the Pie
  • 1 prepared pie crust store-bought or homemade use chilled butter for a flaky texture
  • 1 package Pop-Tarts strawberry flavor; unfrosted for a less sweet option
For the Glaze
  • 1 cup powdered sugar for sweet glaze
  • 2 tablespoons milk any milk will do; almond or oat milk are great alternatives
  • Sprinkles for topping

Method
 

Preparation
  1. In a saucepan, combine 2 cups of fresh strawberries, 1 cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries break down and the mixture thickens.
  2. While your filling is cooking, preheat your oven to 350°F (175°C).
  3. On a lightly floured surface, roll out your prepared pie crust into a pie dish, about ¼ inch thick.
  4. Pour the filling into the prepared pie crust, spreading it out evenly.
  5. Lay the Pop-Tarts over the filling, completely covering the top.
Baking
  1. Place the pie in the preheated oven and bake for 25-30 minutes until the crust is golden brown.
  2. Mix together 1 cup of powdered sugar and 2 tablespoons of milk in a bowl until smooth for the glaze.
  3. Allow the pie to cool for about 15 minutes before drizzling the glaze on top and adding sprinkles.
  4. Slice and serve to enjoy!

Notes

This pie is best enjoyed fresh but can be stored at room temperature for up to 3 days or refrigerated for a week. It can also be frozen for up to 3 months.