Introduction

This Strawberry Pop Tart Slab Pie combines the nostalgia of a classic pop tart with the fresh flavors of ripe strawberries in a simple slab pie form. It’s perfect for sharing and makes a delightful breakfast treat or dessert.

A square tart with three visible layers sits on a white marbled surface. The bottom layer is a golden, slightly crumbly crust. The middle layer is a thick, red strawberry filling that peeks out from the cut slice and edges. The top layer has a white, glossy glaze covered with red, thin diagonal drizzles. Colorful small round sprinkles in pink, yellow, green, white, and blue scatter over the top. In the background, several fresh red strawberries with green leaves lie on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
1/4 cup ice water (add more if needed)
1 pound fresh strawberries, hulled and sliced
1/2 cup granulated sugar
2 tablespoons cornstarch
1 pinch kosher salt
Juice from 1/2 lemon
1 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Rainbow sprinkles

Instructions

Step 1: In a food processor, pulse the flour, sugar, and kosher salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Step 2: Gradually add ice water while pulsing until the dough starts to come together. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Wash, hull, and thinly slice the strawberries. In a bowl, combine the strawberries with granulated sugar, cornstarch, a pinch of salt, and lemon juice. Stir and let the mixture sit for 10–15 minutes to release juices.
Step 4: Preheat the oven to 400°F (200°C). Roll out one portion of dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the strawberry filling evenly over the crust.
Step 5: Roll out the second portion of dough and place it over the filling. Crimp the edges to seal and prick small holes in the top crust with a fork to allow steam to escape. Brush the top with milk for a golden finish.
Step 6: Bake for 40 minutes, checking at the 20-minute mark to ensure the steam holes remain open. Once golden brown, remove from the oven and let cool completely.
Step 7: Mix the confectioners’ sugar, milk, and vanilla extract to make the glaze. Spread it evenly over the cooled pie and immediately sprinkle with rainbow sprinkles.

Tips & Variations

For extra flaky crust, keep all ingredients and utensils cold throughout preparation.
Substitute fresh strawberries with mixed berries for a different flavor profile.
If the dough is too dry, add ice water a teaspoon at a time until it holds together.
Use heavy cream instead of milk for brushing the crust to achieve a richer golden finish.

Storage

Store the slab pie covered at room temperature for up to two days. For longer freshness, refrigerate for up to 5 days. Reheat slices gently in a low oven or microwave for a warm treat, but avoid reheating the glaze to prevent melting.

How to Serve

A square pie is cut into six equal large pieces, each piece showing three main layers: a thick, golden-brown, flaky crust as the bottom and edge, a middle layer of bright, glossy red strawberry filling peeking through the edges, and a top layer of smooth white icing evenly spread. The icing is decorated with colorful tiny round sprinkles scattered all over each piece. The pie rests on a brown baking tray placed on a white marbled surface with fresh bright red strawberries scattered around and a knife with a wooden handle to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the pie dough can be prepared and refrigerated for up to 2 days before assembling the pie. Just bring it to a slightly chilled state before rolling out.

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but make sure to thaw and drain excess liquid well to avoid a soggy crust.

Strawberry Pop Tart Slab Pie Recipe

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4.5 from 96 reviews

This Strawberry Pop Tart Slab Pie combines a buttery, flaky crust with a sweet and tangy fresh strawberry filling, topped with a smooth vanilla glaze and colorful sprinkles. Perfect for a crowd-pleasing dessert that channels the nostalgic flavors of a classic pop tart in a large, shareable pie.

Author: Tara
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Dough

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
1/4 cup ice water (add more if needed)

Strawberry Filling

1 pound fresh strawberries, hulled and sliced
1/2 cup granulated sugar
2 tablespoons cornstarch
1 pinch kosher salt
Juice from 1/2 lemon

Glaze and Topping

1 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Rainbow sprinkles

Instructions

Prepare the Pie Dough: In a food processor, pulse the all-purpose flour, sugar, and kosher salt together until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough begins to come together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Strawberry Filling: Wash, hull, and thinly slice the strawberries. In a large bowl, combine the sliced strawberries with granulated sugar, cornstarch, a pinch of kosher salt, and lemon juice. Stir well and let the mixture sit for 10–15 minutes to allow the strawberries to release their juices and for the filling to thicken slightly.
Assemble the Slab Pie: Preheat your oven to 400°F (200°C). Roll out one portion of the chilled dough to fit a 9×13-inch baking pan lined with parchment paper. Spread the prepared strawberry filling evenly over the bottom crust. Roll out the second portion of dough and gently place it over the filling. Crimp the edges of the crust together tightly to seal the pie. Use a fork to poke small holes in the top crust to allow steam to escape. Brush the top crust with milk to promote a golden finish.
Bake and Glaze: Bake the slab pie in the preheated oven for 40 minutes, checking at the 20-minute mark to ensure the steam holes remain open. Once the crust is golden brown and fully baked, remove the pie from the oven and allow it to cool completely. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract to make a smooth glaze. Spread the glaze evenly over the cooled pie and immediately sprinkle with rainbow sprinkles for a festive finishing touch.

Notes

For a flakier crust, keep the butter and water as cold as possible during dough preparation.
If the dough is too dry, add additional ice water one teaspoon at a time to help it come together.
You can substitute frozen strawberries if fresh are not available, but fresh is preferred for the best texture.
Ensure the pie has cooled completely before glazing to prevent the glaze from melting and running off.
Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Strawberry pop tart, slab pie, fresh strawberry pie, homemade pie crust, glazed fruit dessert