Strawberry Pop Tart Pie

If you love the nostalgic flavor of strawberry toaster pastries but crave something more impressive, this Strawberry Pop Tart Pie is about to become your new obsession. It takes everything you adore about a classic pop tart—sweet strawberry filling, flaky crust, glossy icing, and colorful sprinkles—and transforms it into a show-stopping dessert perfect for gatherings, holidays, or weekend baking therapy.

This recipe solves two problems at once: it delivers bold strawberry flavor without being overly sweet, and it gives you that bakery-style finish with minimal effort. With a flaky double crust, vibrant berry filling, and silky glaze on top, this pie is comfort food with a playful twist. Let’s bake something unforgettable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Approachable – Using refrigerated pie crusts keeps the process simple while still delivering a homemade feel.
• Big Strawberry Flavor – Cooking part of the berries first intensifies their natural sweetness and prevents a watery filling.
• Perfect for Celebrations – The glossy glaze and sprinkles make it birthday-party ready or ideal for festive gatherings.
• Balanced Sweetness – The addition of grated green apple enhances texture and adds natural pectin for better structure.
• Nostalgic Yet Elevated – It tastes like your favorite childhood treat—but baked into a golden, sliceable pie that looks stunning on the table.

This version stands out because the partially cooked strawberry base ensures a thick, jammy consistency that doesn’t spill apart when sliced. It’s cozy, colorful, and guaranteed to spark smiles.

Ingredients Needed

Below is everything you’ll need to create this Strawberry Pop Tart Pie. I’ve grouped the ingredients for clarity.

For the Strawberry Filling

• 6 cups frozen sliced strawberries – No need to thaw; using them frozen helps control moisture.
• 1 green apple, peeled and finely shredded – Grated on a box grater; adds natural pectin and subtle tartness.
• 2 tablespoons granulated white sugar – Adjust slightly if your berries are very sweet.
• 1 teaspoon tapioca flour – A gentle thickener that keeps the filling glossy and sliceable.
• 1/8 teaspoon fine salt – Just enough to balance the sweetness and enhance flavor.

For the Pie Crust

• 2 refrigerated pie crusts (such as Pillsbury®) – Bring to room temperature for easier handling.

For the Classic Pop Tart Glaze

• 1/2 cup confectioners’ sugar (powdered sugar) – Sifted for a smooth finish.
• 1 tablespoon milk – Add gradually to control thickness.
• Sprinkles of your choice – Rainbow sprinkles give it that true pop tart vibe.

How to Make Strawberry Pop Tart Pie

Step 1: Prepare the Strawberry Base

Place half of the frozen strawberries into a heavy-bottomed saucepan. Set over medium heat and cook, stirring occasionally. As the berries warm, they’ll release juices and begin to soften.

Continue cooking for about 8–10 minutes until the strawberries break down and the mixture thickens into a chunky jam. This step concentrates the flavor and prevents a watery pie later.

Remove from heat and allow the mixture to cool slightly—warm is fine, but it shouldn’t be piping hot when combined with the remaining ingredients.

Step 2: Combine the Filling

In a large mixing bowl, add the shredded green apple. Stir in the partially cooked strawberries, the remaining frozen strawberries, sugar, tapioca flour, and salt.

Gently fold everything together until evenly coated. The apple not only boosts flavor complexity but also helps naturally thicken the filling as it bakes. The mixture should look glossy and evenly distributed.

Step 3: Preheat and Prepare the Pan

Preheat your oven to 400°F (200°C). Proper preheating ensures the crust starts baking immediately, helping it become flaky instead of soggy.

Lightly grease a standard pie dish to prevent sticking.

Step 4: Assemble the Pie

Roll out one pie crust and carefully fit it into the prepared dish. Press it gently into the bottom and sides, trimming any excess if necessary. Crimp the edges for a decorative finish.

Spoon the strawberry mixture into the crust, spreading it evenly to avoid air pockets.

Place the second crust over the filling. Seal the edges by pressing the top and bottom crusts together firmly—this prevents filling from leaking during baking.

Using a sharp knife, cut a small “X” in the center. This vent allows steam to escape and prevents the crust from puffing unevenly.

Step 5: Bake to Golden Perfection

Then reduce the oven temperature to 350°F (180°C) without removing the pie for long. Continue baking for another 30 minutes, or until the crust is golden brown and the filling is visibly bubbling through the vent.

If the edges brown too quickly, loosely cover them with foil.

Remove the pie from the oven and allow it to cool completely. Cooling is crucial—this allows the filling to fully set for clean slices.

Step 6: Glaze and Decorate

In a small bowl, whisk together the powdered sugar and milk until smooth and pourable but not too thin.

Once the pie is completely cooled, brush or drizzle the glaze generously over the top crust. Immediately scatter sprinkles over the glaze before it sets.

Let the glaze firm up for about 10–15 minutes before slicing and serving.

Serving and Storage Tips

Serving Suggestions

• Slice with a sharp knife wiped clean between cuts for picture-perfect servings.
• Serve slightly warm or at room temperature for the best texture.
• Pair with vanilla ice cream for an indulgent dessert.
• Add fresh sliced strawberries on the side for an extra pop of color.

Storage Instructions

• Store leftovers covered at room temperature for up to 2 days.
• For longer freshness, refrigerate for up to 4 days in an airtight container.
• To reheat, warm slices in a 300°F oven for 8–10 minutes to restore crispness. Avoid microwaving if you want to keep the crust flaky.

Helpful Notes

• Don’t skip partially cooking the berries. This step ensures a thick, jam-like filling instead of a runny center.
• Use tapioca flour instead of cornstarch for a clearer, shinier filling texture.
• Chill briefly before baking if your kitchen is warm—cold crust equals flakier layers.
• Customize the glaze by adding a drop of vanilla extract or even a hint of almond extract for bakery-style flavor.
• Try a lattice top instead of a full crust if you prefer a more traditional pie look.

Conclusion

This Strawberry Pop Tart Pie combines childhood nostalgia with bakery-level presentation. With its vibrant strawberry filling, flaky golden crust, and playful glazed topping, it’s a dessert that feels both comforting and celebration-worthy. The partially cooked berry technique ensures a thick, sliceable filling every single time—no messy spills, just perfect wedges of sweet goodness.

If you tried this recipe, I’d love to hear from you! Leave a comment below and don’t forget to rate it with five stars if you enjoyed it. Share your creation on Pinterest or Facebook and tag your baking masterpiece.

What creative variations did you try—different sprinkles, flavored glaze, or maybe mixed berries? Let us know below!

Frequently Asked Questions (FAQ)

Can I use fresh strawberries instead of frozen?

Yes, you can substitute fresh strawberries. However, you may need to cook them slightly longer to release enough juices and achieve the same thick consistency.

How do I make this recipe gluten-free?

Use certified gluten-free pie crusts from the store and confirm that your tapioca flour is labeled gluten-free. The filling itself is naturally gluten-free.

Why is my pie filling too runny?

This usually happens if the berries weren’t partially cooked first or if the pie didn’t cool long enough. Allow at least 2 hours of cooling time for proper setting.

Can I freeze Strawberry Pop Tart Pie?

Yes. Freeze the baked and fully cooled pie tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.

How thick should the filling be before baking?

After combining ingredients, the mixture should be glossy and slightly thick but still spoonable. It will thicken further during baking and cooling.