Strawberry Pop Tarts Pie
There’s something magical about pie. But when that pie is inspired by the iconic strawberry Pop-Tarts from our childhood? Now that’s next level. I remember scrolling one lazy weekend morning, sipping my coffee, when a picture of a frosted strawberry pie stopped me dead in my tracks. Strawberry Pop Tarts Pie? That’s it. That’s the recipe that hits like a ton of bricks—nostalgia, comfort, and flavor all rolled into one buttery, sprinkle-dusted dream.
From the tender crust to the jammy strawberry filling and that royal icing glaze on top, this pie has it all. And for someone like me who lives to bake, frosting a fresh pie and decorating it with sprinkles felt like reconnecting with my inner kid—and food stylist.
Why This Pie Hits Like a Ton of Bricks
Pop-Tarts were basically childhood currency. We all had our favorite flavors, but the frosted strawberry one? It was the rock star of lunchboxes and late-night snacks. Recreating that experience in the form of a real pie—something homemade, lovingly crimped, iced, and sprinkled—is incredibly satisfying.
The Strawberry Pop Tarts Pie takes that iconic tart-sweet flavor and elevates it into something rich, flaky, and heartwarming. The emotional connection makes every bite more than just dessert—it’s a little time capsule.
Essential Ingredients for Strawberry Pop-Tarts Pie
To nail the flavor and texture of a frosted strawberry pie, here’s what we use:
The Pie Filling
2 lbs fresh or frozen strawberries, hulled (look for small ones)
¾ cup granulated sugar
⅓ cup water
½ lemon (zested and juiced)
⅔ cup cornstarch
1 teaspoon vanilla extract
A pinch of salt
For the Crust
2 9-inch pie crusts (homemade or store-bought)
For the Frosting
1 cup powdered sugar
2 tablespoons half-and-half
Rainbow nonpareil sprinkles (yes, the good kind!)
And don’t forget to preheat your oven to 375°F before starting.
Homemade Crust vs Store-Bought: What to Use?
Personally, I love the ritual of making my own buttery pie crust—it feels like baking therapy. But let’s be real, store-bought crusts have saved many of my weeknight dessert plans.
If you’ve got the time and passion, go for homemade (you’ll taste the love). If not, no judgment—grab your favorite refrigerated or frozen crust. Either way, the star of the Strawberry Pop Tarts Pie is that vibrant, sweet-tart filling.
Par-Cooked Strawberries: The Game-Changer
Here’s a secret that changes everything—par-cooking the strawberries. Instead of baking raw berries and ending up with a soggy mess, we simmer them first with sugar, lemon, and a touch of vanilla. This breaks them down just enough to keep them soft, jammy, and evenly textured after baking.
Every slice of Strawberry Pop Tarts Pie ends up easy to cut and easy to eat, with no chunks of undercooked fruit or watery gaps. It’s a little extra work, but the payoff? Totally worth it.
Make It Your Own: Tips for DIY Pie Crust
Making pie crust from scratch can be intimidating, but it’s easier than most think. My personal rule? Keep your ingredients cold and don’t overwork the dough.
Try this combo for a flaky base:
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter (cubed and chilled)
6–8 tbsp ice water
Cut the butter into the flour until pea-sized, then stir in water until the dough just comes together. Chill for 1 hour before rolling it out.
For more crust magic, check out this Pop Tarts with Pie Crust recipe—it’s a total game-changer for beginners.
Step-by-Step: How to Make Strawberry Pop Tarts Pie
Let’s get baking! Follow these steps for success:
Pre-cook the filling: In a saucepan, combine water, strawberries, sugar, lemon juice, zest, salt, and vanilla. Cook on medium-low for 4–5 minutes until softened.
Add cornstarch: Stir it in and cook another 1–2 minutes until the mixture thickens and gels together.
Prepare crust: Line your pie plate with the bottom crust.
Fill the pie: Pour in the warm strawberry mixture.
Top and seal: Add the second crust, trim the edges, and crimp to seal. Cut slits in the top for venting.
Bake: 35–45 minutes at 375°F until golden brown and bubbly.
How to Bake It to Golden Perfection
We’re aiming for that classic Pop Tart Pie finish—golden crust with a tender bite and that strawberry filling peeking out. Look for a nice golden color on the edges and a little bubbling near the slits.
Quick tip: rotate the pie halfway through baking to ensure even browning.
Creating the Perfect Pop-Tart Frosting
Once the pie is cool (don’t rush this or your frosting will melt), it’s time to add the icing. Mix powdered sugar and half-and-half until smooth and drizzle-able. You want it thick enough to hold shape but not so stiff it won’t spread.
Use a spoon, piping bag, or even a fork to drizzle. Go wild. It’s your pie, your art.
Decorate with Style: Sprinkle Love
Sprinkles aren’t just cute—they’re part of the Pop-Tart identity. I love using rainbow nonpareils, but themed or seasonal sprinkles are just as fun.
Want more sprinkle inspiration? These Brown Sugar Pop Tart Cookies are a great source of ideas for next-level decorating.
Cool, Ice, Slice, and Serve
Give the glaze at least 30–45 minutes to set before slicing. I like to chill the pie just slightly before cutting—it helps everything firm up for cleaner slices.
And when you serve it? Big wedges. Always.
Storing and Freezing Tips
Strawberry Pop Tarts Pie is freezer-friendly and a great way to preserve summer flavor:
Store at room temp for 2 days or in the fridge up to 5.
Freeze the whole pie or slices for up to 2 months.
Thaw overnight and warm in a 300°F oven before serving.
Love freezer-friendly desserts? Don’t miss this creamy Cottage Cheese Cheesecake that also stores beautifully.
Enjoy with a Scoop of Ice Cream or Solo
Vanilla ice cream is the obvious match here. But also try:
Whipped cream and berries
A drizzle of honey or strawberry syrup
Or eat it chilled straight from the fridge (our guilty pleasure)
Morning, afternoon, or dessert after dinner—Strawberry Pop Tarts Pie delivers every time.
FAQs About Strawberry Pop Tarts Pie
Can I use frozen strawberries?
Yes! Just thaw and drain them well before using.
How do I avoid soggy crust?
Thicken the filling with cornstarch and optionally blind bake your crust for a few minutes.
Is it okay to make this pie ahead of time?
Totally. Bake the pie a day in advance and frost just before serving.
Best way to reheat leftover slices?
Oven is best—wrap in foil and heat at 300°F for 10–12 minutes.
Can I swap in other fruits?
Yes, raspberries or cherries work great. Just adjust the sugar level.
Is there a gluten-free option?
Yes, use a gluten-free pie crust and make sure your sprinkles are certified GF.
Strawberry Pop Tarts Pie
Ingredients
For the Pie Filling:
- 2 lbs fresh or frozen strawberries hulled (use small-sized ones)
- ¾ cup granulated sugar
- ⅓ cup water
- ½ lemon juiced and zested
- 1 teaspoon vanilla extract
- ⅔ cup cornstarch
- Pinch of salt
For the Crust:
- 2 9- inch pie crusts store-bought or homemade
For the Royal Icing:
- 1 cup powdered sugar
- 2 tablespoons half and half or milk
- Rainbow nonpareil sprinkles
Instructions
- Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
- In a saucepan over medium-low heat, combine strawberries, water, sugar, lemon juice, zest, salt, and vanilla. Stir and cook until strawberries begin to soften, about 4–5 minutes.
- Add cornstarch and stir continuously for 1–2 more minutes until the filling thickens and becomes glossy. Remove from heat and set aside.
- Roll out the bottom pie crust into the greased dish. Pour in the warm strawberry filling and spread evenly.
- Place the second crust over the top. Trim excess dough, crimp the edges, and cut 3–5 slits in the center to vent steam.
- Bake for 35–45 minutes, or until the crust is golden brown and you see some bubbling.
- Let the pie cool completely before icing.
- Whisk together powdered sugar and half and half to form a thick but pourable glaze. Drizzle across the top of the pie.
- Sprinkle generously with rainbow nonpareils and let the glaze set.
- Slice, serve, and enjoy your Strawberry Pop Tarts Pie with vanilla ice cream or all on its own!
Notes
- For the best texture, par-cook your strawberries—this reduces water content and concentrates the flavor.
- Want to make your crust from scratch? We love this Pop Tarts with Pie Crust recipe!
- You can freeze one unbaked pie for future cravings—wrap tightly and store for up to 2 months.
- Decorate with holiday-themed sprinkles for seasonal fun!
Want more ideas for baking sweets and Pies and Tarts? Don’t miss these:
