Strawberry Pop-Tart Pie
A nostalgic twist on a classic dessert, this Strawberry Pop-Tart Pie combines juicy strawberries, flaky pie crusts, and a sparkling sugar topping for a comforting, fruit-filled treat.
Servings
Ingredients
- 2 pre-made 9-inch pie crusts store-bought or homemade
- 24 oz frozen strawberries thawed (approximately 680g or 1.5 16-ounce bags)
- 1 cup white granulated sugar 210g
- 8 tablespoons cornstarch 80g
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice 30g
- 2 tablespoons white sugar 30g, for topping
Instructions
Prepare the crust:
- Preheat your oven to 350°F (175°C). Fit one of the pie crusts into a 9-inch pie plate, pressing it gently into the bottom and sides. Prick the bottom of the crust several times with a fork to prevent bubbling during baking. Parbake the crust for 5 minutes, then remove from oven and set aside.
Prepare the filling:
- In a large mixing bowl, combine the thawed strawberries, granulated sugar, cornstarch, salt, and lemon juice. Stir until the ingredients are evenly incorporated. If any strawberries are significantly larger than others, cut them into smaller, bite-sized pieces to ensure even distribution and texture.
Assemble the pie:
- Pour the prepared strawberry mixture into the parbaked bottom crust, spreading evenly. Cover with the second pie crust, trimming any excess dough from the edges. Seal the edges by pinching or crimping with a fork to ensure the filling remains enclosed.
Vent and top the crust:
- Cut several small slits into the top crust to allow steam to escape during baking. Evenly sprinkle the remaining 2 tablespoons of white sugar over the top crust to enhance both texture and appearance.
Bake:
- Place the pie on a baking sheet to catch any drips, and transfer it to the preheated oven. Bake uncovered for approximately 50 minutes, or until the crust is golden brown and the filling is visibly bubbling through the vents.
Cool before serving:
- Allow the pie to cool at room temperature before slicing. This helps the filling set and improves slicing consistency.
Notes
To make this recipe gluten-free, substitute both pie crusts with a gluten-free pie crust alternative. Many store-bought gluten-free crusts are available, or you may prepare your own using a gluten-free flour blend. Handle gluten-free dough carefully, as it tends to be more delicate and prone to cracking. Ensure all other ingredients used (such as cornstarch) are certified gluten-free to avoid cross-contamination.