Strawberry Pop Tart Pie

Isabella

This Strawberry Pop Tart Pie transforms the nostalgic flavor of classic strawberry toaster pastries into a stunning, sliceable dessert. Featuring a flaky double crust, thick jammy strawberry filling, and a glossy glaze topped with colorful sprinkles, this pie is playful, comforting, and perfect for celebrations or weekend baking.

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Prep Time 25

Cook Time 45

Total Time 3 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

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.
⅛ 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
½ 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.

Method

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
Place half of the frozen strawberries in a saucepan over medium heat. Cook for 8–10 minutes until softened and thickened into a chunky jam. Remove from heat and cool slightly.
In a large bowl, combine shredded green apple, cooked strawberries, remaining frozen strawberries, sugar, tapioca flour, and salt. Fold gently until evenly mixed.
Fit one pie crust into the prepared dish. Spoon the strawberry mixture evenly into the crust.
Place the second crust over the filling. Seal and crimp the edges firmly. Cut a small "X" in the center to vent steam.
Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake for an additional 30 minutes, or until golden brown and bubbling.
Cool completely for at least 2 hours to allow the filling to set.
Whisk powdered sugar and milk until smooth. Drizzle over the cooled pie and immediately add sprinkles. Let glaze set before slicing.

Notes

Partially cooking the strawberries ensures a thick, jam-like filling that slices cleanly. If the crust browns too quickly, loosely cover edges with foil. For added flavor, stir a drop of vanilla extract into the glaze. Allow full cooling time before slicing for best results.