Ever since I started baking, I’ve been drawn to creating recipes that bring a sense of nostalgia while adding a fresh, modern twist. One of my favorite creations is this Strawberry Pop Tart Slab Pie. It’s the perfect combination of flaky pastry, sweet strawberry filling, and a simple glaze that makes every bite irresistible. I remember the first time I baked this slab pie—it immediately reminded me of those childhood mornings when a strawberry pop tart was the highlight of the day, but this version is bigger, fresher, and bursting with real flavor. The aroma that fills the kitchen while baking is enough to make anyone eagerly wait for it to cool, and the golden crust paired with sweet strawberries never fails to impress family and friends.
You will love this recipe because it’s the perfect balance of sweet and buttery. The texture of the pastry is light and flaky, while the strawberry filling provides a burst of fruity goodness in every bite. It’s a treat that feels indulgent yet surprisingly approachable. Whether you’re baking for a weekend brunch, a birthday breakfast, or simply a cozy afternoon dessert, this slab pie is sure to bring smiles all around.
One of the best things about this recipe is its versatility. You can easily swap in other fruit fillings, such as raspberry, blueberry, or even apple cinnamon, depending on your mood or the season. It’s also excellent for making ahead of time; bake it the night before, and you’ll have a ready-to-serve dessert for guests or family members. Additionally, this recipe is affordable. The ingredients are simple pantry staples, with fresh strawberries adding that burst of natural sweetness without breaking the budget.
Ingredients for Strawberry Pop Tart Slab Pie:
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2 sheets of puff pastry
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1 cup fresh strawberries, chopped
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1/4 cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 tablespoon lemon juice
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1 egg, beaten (for egg wash)
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1 cup powdered sugar (for glaze)
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1–2 tablespoons milk (for glaze)
This recipe strikes the perfect balance between sweet, buttery, and fruity flavors. With simple ingredients, affordable cost, and endless versatility, it’s a recipe that you’ll return to again and again.
How to Prepare Strawberry Pop Tart Slab Pie
Preparing this Strawberry Pop Tart Slab Pie is easier than it looks, and with a few simple steps, you’ll have a dessert that looks impressive and tastes amazing. The key is to handle the puff pastry gently and make sure the strawberry filling is just the right consistency.
Step-by-Step Instructions:
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures the pie bakes evenly and prevents sticking.
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Prepare the strawberry filling. In a medium saucepan, combine chopped strawberries, granulated sugar, cornstarch, lemon juice, salt, and vanilla extract. Stir constantly over medium heat until the mixture thickens and the strawberries release their juices. This should take about 5–7 minutes. Remove from heat and let it cool slightly.
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Roll out the puff pastry. Lay one sheet of puff pastry on the prepared baking sheet. Smooth it gently with your hands or a rolling pin to fit the size of your pan. This will form the base of the slab pie.
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Add the filling. Spread the cooled strawberry filling evenly over the pastry, leaving about a 1-inch border around the edges.
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Top with the second sheet of pastry. Carefully lay the second puff pastry sheet over the filling. Press the edges together with a fork to seal the pie and prevent the filling from leaking.
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Create vent holes. Use a knife to make small slits in the top of the pastry. This allows steam to escape and keeps the pastry from becoming soggy.
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Apply the egg wash. Brush the top of the pie with the beaten egg. This will give it a golden, glossy finish when baked.
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Bake the pie. Place the baking sheet in the preheated oven and bake for 25–30 minutes or until the pastry is puffed and golden brown.
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Prepare the glaze. While the pie is baking, mix powdered sugar with 1–2 tablespoons of milk until smooth. Adjust the consistency as needed; it should be thick but pourable.
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Cool and glaze. Let the pie cool for at least 10 minutes. Drizzle the glaze over the top using a spoon or piping bag for a polished look.
Quick and Easy Tips:
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Use frozen puff pastry if fresh is unavailable; just thaw according to package instructions.
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The filling can be made ahead and stored in the fridge for up to 24 hours.
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Swap strawberries for raspberries, blueberries, or a mixed fruit combination for variety.
This recipe is highly customizable. You can add a sprinkle of cinnamon to the filling or a dash of vanilla in the glaze. It’s perfect for family gatherings, brunches, or as a sweet snack. Its combination of buttery pastry, sweet strawberry filling, and smooth glaze makes it incredibly popular with anyone who tries it.
The Strawberry Pop Tart Slab Pie is not only visually impressive but also quick and easy to prepare. Even novice bakers will find it approachable, and the ability to customize the filling or glaze allows everyone to make it their own signature dessert.
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Strawberry Pop Tart Slab Pie Recipe – Flaky, Fruity & Fun!
The Strawberry Pop Tart Slab Pie is a delightful combination of flaky puff pastry, sweet strawberry filling, and a smooth glaze. Perfect for breakfast, brunch, or dessert, this slab pie brings nostalgic flavors in a homemade, fresh form. It’s versatile, easy to prepare, and can be customized with different fruits or a touch of cinnamon.
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
- 2 sheets of puff pastry
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine strawberries, sugar, cornstarch, lemon juice, salt, and vanilla. Cook over medium heat until thickened, 5–7 minutes. Cool slightly.
- Lay one sheet of puff pastry on the prepared baking sheet. Smooth gently to fit.
- Spread the cooled strawberry filling evenly, leaving a 1-inch border.
- Place the second puff pastry sheet over the filling and press edges with a fork to seal.
- Cut small slits in the top pastry to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake for 25–30 minutes or until puffed and golden.
- Mix powdered sugar with 1–2 tablespoons milk for the glaze.
- Cool the pie for 10 minutes, then drizzle the glaze over the top.
Notes
Frozen puff pastry works as a substitute for fresh.
The filling can be prepared a day in advance.
Alternative fruits like raspberries or blueberries can be used.
Adjust glaze thickness with more or less milk.
- Prep Time: 15
- Cook Time: 30
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
Q: How do I store the slab pie?
A: Store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let it come to room temperature before serving.
Q: Can I make this pie ahead of time?
A: Absolutely. You can prepare the filling and puff pastry in advance and assemble the pie just before baking. This makes it convenient for parties or brunches.
Q: Can I use another fruit instead of strawberries?
A: Yes, this recipe is versatile. Blueberries, raspberries, or even diced apples with a touch of cinnamon work beautifully as alternatives.
Q: How do I prevent the pastry from getting soggy?
A: Make sure the filling is thickened properly before spreading it on the pastry. Also, leaving a border around the edges and creating vent holes helps steam escape and keeps the pastry crisp.
Q: Can I freeze the pie?
A: Yes, you can freeze the unbaked pie for up to one month. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding a few extra minutes to the cooking time.