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Author Notes: Ever since I saw the Crepes of Wrath's S'mores Pop Tart slab pie, I just knew I had to make my own version of a frosted strawberry Pop Tart! Can you think of anything more fun and delightful than a huge slab pie filled with jammy fresh strawberries, glazed, and topped with rainbow sprinkles? I didn't think so. —The Cooking of Joy
For the pie crust
- 2 1/2 cups flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water, plus more if needed
For the filling and glaze
- 1 pound strawberries
- 1/2 cup vanilla or granulated sugar
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- Juice from 1/2 lemon
- 1 cup confectioner's sugar
- 2 tablespoons milk
- Rainbow sprinkles!
- Mix the flour, sugar, and salt together in a food processor. Add the butter and pulse until the butter has been cut into pea-sized pieces. Add the water and pulse to combine. Add more water if needed, a tablespoon at a time, just until the dough comes together. Divide the dough in two, wrap with plastic wrap, and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400°F. Tear off two large pieces of parchment paper and tuck each into a 9" x 13" baking pan, creasing along the sides and corners so you know how large to roll the dough. One at a time, roll out the two pieces of dough to about 10" x 14" on the parchment paper. It's okay if it's not perfect since you'll be tucking the sides over and under. You can cut off any excess pieces and patch up other corners or cracks if needed, too. Transfer the rolled out dough on the parchment paper back to the refrigerator while you prepare the filling.
- Wash, hull, and thinly slice the strawberries. Toss with the sugar, cornstarch, salt, and lemon juice.
- Tuck one of the rolled out crusts with the parchment paper into the baking pan, making sure there is enough dough on all sides to form a rim. Spread the strawberry filling evenly over the crust. Top with the other rolled out pie crust. Carefully crimp together the edges and fold the excess dough over and under the edge, lifting up the parchment paper underneath to help with this process. If there was a lot of extra dough, you can trim it off, but you want to make sure the filling is sealed inside. Use a fork to prick the top crust evenly all around. Bake for 20 minutes.
- Check to make sure that the holes you made are still open (sometimes they shrink and seal up), and if not, prick again with a fork. Rotate and return to the oven for another 20 minutes or until golden brown.
- Make the glaze in the meantime by mixing together the confectioner's sugar and milk.
- Allow the pie to cool before using the parchment paper as a sling to remove it from the pan and onto a large cutting board. Spread the glaze over the pie, leaving a 1/2" border. Immediately top with the rainbow sprinkles.
- This recipe was entered in the contest for Your Best Berry Recipe