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Crispy Strawberry Pop Tart Slab Pie

strawberry pop tart slab pie - featured image
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This festive slab pie combines the nostalgic flavors of classic pop tarts with a crispy, golden pastry and jammy strawberry filling. It’s easy to make, perfect for sharing, and topped with a sweet glaze and cheerful sprinkles.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 1 large egg, beaten (for egg wash)
  • 2 cups fresh strawberries, hulled and diced (or frozen, thawed and drained)
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (dairy or dairy-free)
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 3–4 tablespoons rainbow sprinkles

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add cold, cubed butter and work into the flour until coarse crumbs form.
  3. Drizzle in ice water, mixing just until dough clumps. Divide dough in half, flatten into rectangles, wrap, and chill for at least 30 minutes.
  4. In a medium bowl, toss diced strawberries with sugar, lemon juice, cornstarch, and vanilla. Let sit for 10 minutes.
  5. On a floured surface, roll out one dough piece to fit a 13×18-inch baking sheet. Transfer to parchment-lined sheet.
  6. Spread strawberry filling evenly over crust, leaving a 1/2-inch border.
  7. Roll out second dough piece to same size and place over filling. Press edges to seal and crimp with a fork.
  8. Brush top with beaten egg and poke a few steam vents in the top.
  9. Bake at 375°F for 35-40 minutes, until crust is golden and filling bubbles. Rotate pan halfway through baking.
  10. Let pie cool completely on baking sheet (about 30 minutes).
  11. Whisk together powdered sugar, milk, vanilla, and salt for glaze. Drizzle over cooled pie and scatter sprinkles on top.
  12. Cut into squares or rectangles and serve.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and dairy-free milk, and skip the egg wash. Chill dough for best results. Don’t overfill to avoid leaks. Let pie cool before glazing for a set finish. Store leftovers in the fridge up to 5 days or freeze for longer storage.

Nutrition

Keywords: pop tart slab pie, strawberry dessert, easy slab pie, festive pie, homemade pop tart, party dessert, strawberry pie, kid-friendly dessert

Find it online: https://fuzzyforker.com/crispy-strawberry-pop-tart-slab-pie-recipe-easy-festive-dessert/