Strawberry Pop-Tart Slab Pie

By Joy Huang | The Cooking of Joy
July 28, 2014
20 Comments


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. Joy Huang | The Cooking of Joy

Serves: 12 to 15

Ingredients

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 as needed

For the filling and glaze:

  • 1 pound fresh, good-quality strawberries
  • 1/2 cup vanilla sugar or plain granulated sugar
  • 2 tablespoons cornstarch
  • 1 pinch kosher salt
  • Juice from 1/2 lemon
  • Cream or milk, for brushing the dough (optional)
  • 1 cup confectioners' sugar, plus more as needed
  • 1 tablespoon milk, plus more as needed
  • 1/2 teaspoon vanilla extract
  • Rainbow sprinkles!

Directions

  1. Pulse 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 as long as overnight.
  2. Preheat the oven to 400° F. Tear off two large pieces of parchment paper and tuck each into a 9- by 13-inch baking pan, creasing along the sides and corners so you know how large to roll the dough. Remove the parchment from the pan then, one at a time, roll out the two pieces of dough to about 10- by 14-inch 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, still on the parchment paper, back to the refrigerator while you prepare the filling.
  3. Wash, hull, and thinly slice the strawberries. Toss with the sugar, cornstarch, salt, and lemon juice.
  4. 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/lip. Spread the strawberry filling evenly over the crust. Top with the other rolled out pie crust (you can use the parchment paper to invert the dough sheet over the strawberry filling). 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. Brush with milk or cream, if you like. Use a fork to prick the top crust evenly all around. Bake for 20 minutes.
  5. Check to make sure that the holes you made are still open (sometimes they shrink and seal up); if not, prick again with a fork—this is to ensure steam can exit. Rotate and return to the oven for another 20 minutes, or until golden brown.
  6. In the meantime, make the glaze by mixing together the confectioners' sugar, milk, and vanilla extract. Add more confectioners' sugar if the glaze is too thin, or dribble in some more milk if it's too thick.
  7. Allow the pie to cool before using the parchment paper as a sling to remove the pie from the pan and onto a large cutting board. Spread the glaze over the pie, leaving a 1/2-inch border. Immediately top with the rainbow sprinkles. Slice and serve.

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Reviews (20) Questions (0)

20 Comments

Rebecca October 20, 2018
Love this! 😍 I did a giant brown sugar cinnamon one: http://thedoughtydoughnut.com/giant-brown-sugar-cinnamon-pop-tart-recipe/
 
upsidedown December 29, 2017
I made this today and it was amazing! Everything about it was perfect! Thanks for sharing the recipe. It will stay in my archives for sure.
 
Patrice August 25, 2017
This is so cute and was enjoyed by all. I was a bit short on strawberries so added blueberriesto make a lb. Big hit! Thanks.
 
Author Comment
Joy H. August 25, 2017
You're welcome!
 
Becca R. May 29, 2017
How is this possibly enough dough for a double crust? Even with rolling it very thin I couldn't get it to cover the bottom of the pan, let alone hang over the sides. I had to double the recipe and then had a little extra dough.
 
Author Comment
Joy H. May 29, 2017
Hmmm, I don't remember having that issue, and I've made this multiple times. Were you using a 9 x 13" pan or a larger pan?
 
Rachel S. February 7, 2017
Is there anyway that frozen strawberries would work as opposed to fresh?
 
Author Comment
Joy H. February 7, 2017
Probably, but you'd need to either strain the thawed fruit or add more thickening agent so the filling doesn't get too runny and make the crust soggy.
 
jessica November 20, 2016
on step 5 - by "rotate" do you mean turn the pie over to bake on the other side?
 
Author Comment
Joy H. November 20, 2016
No, I don't think it would survive being flipped, haha. I just mean turn the pan 180 degrees before putting it back in the oven.
 
Amanda B. October 23, 2016
Okay, I agree with everyone else that this is a top-notch recipe. Just made it for my husbands birthday and it was SUCH a crowd pleaser. Yeah, the filling leaked a little on the corners but that made it all the more rustic and charming. I will be exploring other flavors, including Montana huckleberry.
 
Author Comment
Joy H. October 24, 2016
Ooh, a huckleberry version sounds amazing!
 
Val F. September 10, 2016
I made this tonight and my family and I just finished eating it. I was joking that my final result would be like the nailed it memes but I really did nail it! It was easier than I thought-perhaps the hardest part was the crust but I've never been great at pastry. Despite my inexperience this turned out so absolutely delish! And it was sooooo cute! I love everything about this recipe. It made us all nostalgic for a food that has been a guilty pleasure, something we hate to love...pop tarts. This pie is what you wish pop tarts tasted like. Wonderful! Great idea, delicious desert!
 
Author Comment
Joy H. September 10, 2016
Thanks! I'm so glad you and your family liked it!
 
KellyDC September 6, 2016
How sturdy is the final product? I'm wondering if this should be baked on the back of a pan. I can see it breaking during the transfer to a cutting board, even with a parchment sling, so maybe sliding it off would help preserve the size/shape.
 
Author Comment
Joy H. September 6, 2016
I haven't had any issues with transferring the pie once it's cooled. If anything, the biggest issue I've had is with the filling leaking out of the pie, in which case baking on the back of the pan probably wouldn't be a great idea.
 
Janelle September 4, 2016
How long do you allow the pie to cool on the pan before removing? Is it fully cooled or still a little warm?
 
Author Comment
Joy H. September 4, 2016
If you have the time and patience, I would go for fully cooled to room temperature. This is mostly so that the glaze can set. If you're not as worried about aesthetics though, slightly warm is probably fine.
 
ageekymom May 31, 2015
This looks amazing! Do you think it would hold for a day before serving? I want to serve it for the 4th of July, but I will be staying at a motel, so I would have to make it ahead 1-2 days. Thanks!
 
Author Comment
Joy H. May 31, 2015
I don't think it would go bad, but the crust might get a little soggy. Let me know how it goes!