The sweet, fruity aroma of freshly baked pastry filled my kitchen as I pulled the warm Strawberry Pop Tart Slab Pie from the oven. Growing up, Strawberry Pop Tarts were always my favorite childhood treat, and this homemade version takes that nostalgic flavor to a whole new level. There’s something so comforting about that classic strawberry filling nestled between layers of buttery, flaky crust. As I watched the steam rise, I couldn’t wait to dig in and savor that first delectable bite. This Strawberry Pop Tart Slab Pie is an absolute game-changer – it’s going to be your new go-to recipe for potlucks, family gatherings, or anytime you need a crowd-pleasing dessert.
Why This Strawberry Pop Tart Slab Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Pop Tart Slab Pie
What sets this Strawberry Pop Tart Slab Pie apart is the perfect balance of sweet, fruity filling and tender, buttery crust. Rather than individual Pop Tarts, this slab pie gives you 12 generous servings, making it ideal for sharing. The secret is in the homemade strawberry jam filling that’s bursting with vibrant flavor, and the all-butter pastry dough that bakes up flaky and golden brown.
Essential Ingredients You’ll Need
- All-purpose flour: The foundation for the flaky pie crust.
- Granulated sugar: Sweetens the crust and complements the fruit filling.
- Unsalted butter: Provides rich, tender texture to the pastry.
- Salt: Enhances the other flavors.
- Ice water: Keeps the dough pliable and prevents gluten development.
- Fresh strawberries: The star of the show, delivering juicy sweetness.
- Granulated sugar: Sweetens the strawberry filling.
- Cornstarch: Thickens the filling to the perfect consistency.
- Lemon juice: Brightens the flavors and balances the sweetness.
Step-by-Step Strawberry Pop Tart Slab Pie Instructions
Preparing Your Strawberry Pop Tart Slab Pie
This recipe takes 60 minutes total – 20 minutes for prep and 40 minutes for cooking. You’ll need a 9×13-inch baking dish, a food processor (or pastry cutter), and a rolling pin to make this Strawberry Pop Tart Slab Pie.
1- Begin by making the all-butter pastry dough. In a food processor, pulse together 2 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Add 1 cup of cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Slowly drizzle in 6-8 tablespoons of ice water, pulsing just until the dough starts to come together. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2- While the dough chills, prepare the strawberry filling. In a medium saucepan, combine 4 cups of fresh, sliced strawberries, 3/4 cup of granulated sugar, and 2 tablespoons of cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the berries release their juices, about 10 minutes. Remove from heat, stir in 1 tablespoon of lemon juice, and let cool completely.
3- Preheat your oven to 400°F. Lightly flour your work surface and roll out one disk of chilled dough into a 12×17-inch rectangle, about 1/8-inch thick. Transfer the dough to a 9×13-inch baking dish, pressing it into the bottom and up the sides.
4- Spread the cooled strawberry filling evenly over the bottom crust. Roll out the remaining dough disk into a 12×17-inch rectangle and carefully place it over the filling. Crimp and fold the edges to seal, then use a fork to create a decorative border around the edges.
5- Cut several small slits in the top crust to allow steam to escape. Brush the top with a beaten egg and sprinkle with a tablespoon of granulated sugar.
6- Bake the Strawberry Pop Tart Slab Pie for 40 minutes, until the crust is golden brown. Allow the pie to cool completely before slicing into 12 equal pieces and serving.
Pro Tips for Success
- Make sure to chill the dough thoroughly before rolling it out – this helps prevent shrinkage and ensures a flaky texture.
- When cooking the strawberry filling, be patient and let it thicken completely. This will help prevent a soggy bottom crust.
- For a shiny, professional-looking finish, brush the top crust with an egg wash and sprinkle with sugar before baking.
- Let the baked pie cool completely before slicing – at least 2 hours – so the filling has time to set up.
Serving and Storing Your Strawberry Pop Tart Slab Pie
Perfect Pairings for Strawberry Pop Tart Slab Pie
This Strawberry Pop Tart Slab Pie is the ultimate crowd-pleasing dessert, making 12 generous servings. It’s perfect for potlucks, family gatherings, or anytime you need to feed a crowd. Serve it on its own, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also pairs beautifully with a cup of coffee or a glass of cold milk.
Storage and Make-Ahead Tips
Leftover Strawberry Pop Tart Slab Pie can be stored, covered, at room temperature for up to 3 days. For longer storage, refrigerate the pie for up to 1 week. To reheat, simply warm individual slices in the microwave for 20-30 seconds.
You can also make this slab pie in advance. Prepare the dough and filling up to 3 days ahead, then assemble and bake just before serving. The baked pie can be frozen for up to 2 months – simply thaw at room temperature before serving.
Variations and Dietary Adaptations for Strawberry Pop Tart Slab Pie
Creative Strawberry Pop Tart Slab Pie Variations
For a fun twist, you can swap out the strawberry filling for other fruit preserves like raspberry, blueberry, or apple. You can also add a crumb topping or a drizzle of icing for extra indulgence.
This recipe also lends itself well to seasonal variations. Try using fresh, in-season berries in the summer, or swap the strawberries for chopped apples and a sprinkle of cinnamon in the fall.
Making Strawberry Pop Tart Slab Pie Diet-Friendly
To make this Strawberry Pop Tart Slab Pie gluten-free, simply use a gluten-free all-purpose flour blend in the pastry dough. For a vegan version, substitute the butter with chilled vegan shortening or coconut oil, and use a plant-based milk for the egg wash.
To reduce the carbs, you can use a low-carb sweetener like erythritol or monk fruit in place of the granulated sugar, and serve smaller 1-slice portions.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Frozen strawberries work great in this recipe. Just be sure to thaw them completely and drain off any excess liquid before cooking the filling.
Q: How many servings does this recipe make?
A: This Strawberry Pop Tart Slab Pie recipe makes exactly 12 servings, with each serving being 1 slice.
Q: Can I make the dough in advance?
A: Yes, you can make the pastry dough up to 3 days ahead of time. Just wrap the disks tightly in plastic and refrigerate until ready to use.
Q: How long does the baked pie stay fresh?
A: Leftover Strawberry Pop Tart Slab Pie can be stored, covered, at room temperature for up to 3 days. For longer storage, refrigerate the pie for up to 1 week.
Q: My bottom crust is soggy. What did I do wrong?
A: If your bottom crust is soggy, the most likely culprit is undercooked or watery filling. Make sure to cook the strawberry filling until it’s nice and thick before assembling the pie.
Strawberry Pop Tart Slab Pie
- Total Time: 60
- Yield: 12 servings
Description
Treat yourself to a delightful Strawberry Pop Tart Slab Pie, a quick and easy dessert that combines the sweet flavors of strawberries with the buttery goodness of a classic pop tart. This mouthwatering recipe is perfect for satisfying your cravings.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 3 cups fresh strawberries, hulled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 egg, beaten
– 2 tablespoons coarse sugar
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. 3. Gradually add the ice water and mix until the dough just begins to come together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
4. 4. In a separate bowl, toss the sliced strawberries with the granulated sugar and cornstarch.
5. 5. On a lightly floured surface, roll out one disc of dough to fit a 9×13-inch baking dish. Transfer the dough to the dish and press it into the bottom and up the sides.
6. 6. Spread the strawberry mixture evenly over the dough.
7. 7. Roll out the remaining dough disc and place it over the strawberry filling. Crimp the edges to seal.
8. 8. Brush the top of the dough with the beaten egg and sprinkle with the coarse sugar.
9. 9. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
10. 10. Allow the slab pie to cool completely before slicing and serving.
Notes
For a flakier crust, you can substitute some of the all-purpose flour with pastry flour. You can also experiment with different fruit fillings, such as blueberries or raspberries, to create your own unique spin on this classic dessert.
- Prep Time: 20
- Cook Time: 40
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American
Conclusion
This Strawberry Pop Tart Slab Pie is the ultimate homage to a classic childhood treat, but taken to new heights with a buttery, flaky crust and a vibrant, fruity filling. With 12 generous servings, it’s perfect for sharing at your next potluck, family gathering, or anytime you need a crowd-pleasing dessert. The combination of sweet strawberries and tender pastry is simply irresistible. I can’t wait for you to try this recipe and experience the magic for yourself. Be sure to leave a comment and let me know how it turns out!
