Strawberry Pop Tart Pie

Strawberry Pop Tart Sheet Pan Pie

This recipe was inspired by my love of a semi-homemade dessert and the nostalgia of a pop tart. A strawberry pop tart, that is…

Try this recipe if you’re a fan of strawberry pop tarts and/or sheet pan pies. Two flaky pie layers encase a delicious strawberry filling which is finally topped off with a vanilla frosting and sprinkles. Slice into this BIG pop tart pie and serve it as breakfast or dessert!

INGREDIENTS

FOR THE POP TART PIE

1 package of refrigerated pie crusts (2 crusts come in a package)

1/4 cup granulated sugar

2 tsp cornstarch

8oz strawberries, sliced

2 tsp lemon juice

1/2 tbsp butter

1 large egg

FOR THE FROSTING

1.5 cups of confectioners sugar

1.5 tsp ground cinnamon

3-4 tbsp heavy whipping cream, plus extra

1/4 tsp vanilla, optional

TOOLS

Rolling pin

Parchment paper

9x13 sheet pan (or larger)

Standard size piece of paper ( 8.5”x11”)

Pizza cutter or sharp knife

Whisk together sugar and cornstarch in a small saucepan. Add berries and lemon juice to the saucepan and stir all ingredients together until fully combined. Place saucepan onto stovetop. Over medium-low heat, stir mixture constantly, until the strawberries begin to soften and release their juices. Mash the softened pieces of strawberry with a large fork until no large pieces remain. Continue to stir while the mixture bubbles and thickens. Once the mixture resembles a jelly like consistency, remove from heat. The filling will continue to thicken as it cools. Transfer filling to a bowl to cool completely.

Allow pie crusts to sit at room temperature for 15 minutes prior to preparation. On a lightly floured surface, roll out one crust. Using a rolling pin, roll crust to a size slightly larger than a 8.5”x11” piece of paper.  Center a standard size piece of paper on top of pie crust.  Using a pizza cutter or a sharp knife, cut any excess dough exposed outside of paper. Discard excess dough or save for another use. Remove standard size piece of paper and set aside. Transfer pie dough rectangle onto a piece of parchment paper and set aside. Repeat this step with the second pie crust.

Preheat oven to 400 degrees Fahrenheit. Leave dough rectangle on parchment lined sheet pan, and pour the strawberry filling onto the center of the dough. Use a spatula to evenly spread the filling onto the dough, leaving a 1/2” border around the edges. Place the remaining dough rectangle onto of the top of the filled rectangle. Use a fork to crimp the edges of the pop tart sheet pan pie together. Once crimped, use a pizza cutter or knife to trim the uneven edges of the pie. Discard scraps. Use a fork to pierce the top crust of the pie to vent. In a small bowl, beat one egg and 1 tbsp of water to create an egg wash. Brush egg wash over the top of the vented pie.

3. Bake pie for 15-18 minutes or until golden brown. Remove pie from oven, and allow to cool on a wire rack for one hour.

4. While the pie is cooling, make the frosting. In a medium size bowl, whisk together confectioners sugar, heavy whipping cream, and vanilla. Spread frosting evenly over cooled sheet pan pie. Top with sprinkles. Allow frosting to set for at least one hour before cutting pie into squares. Store sheet pan pie squares in an airtight container for up to 5 days.

RECIPE NOTES: I used Pillsbury pie crusts. Build the sheet pan pop tart pie on the parchment lined baking sheet you plan to bake it on.