Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work perfectly. Just thaw and drain them first to prevent excess moisture.

What’s the best way to make the glaze thicker?

Add more powdered sugar or use less milk until it reaches your desired consistency.

Can I use puff pastry instead of pie crust?

You can — it creates a flakier, lighter texture, but it won’t be as traditional as a pie crust.

How long will the pie stay fresh?

Stored in the fridge, it stays delicious for 3–4 days. The glaze will firm up slightly but remains sweet and soft.

Can I make this recipe gluten-free or vegan?

Absolutely. Use a gluten-free crust or vegan pie dough, and replace milk with almond or oat milk for the glaze.

Strawberry Pop Tart Pie – The Best Nostalgic Dessert (2026)

Strawberry Pop Tart Pie

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A homemade Strawberry Pop Tart Pie that combines the nostalgic flavor of classic Pop-Tarts with the rich, flaky texture of a baked fruit pie. Filled with fresh strawberries and topped with a sweet glaze and colorful sprinkles, this dessert is fun, easy, and perfect for any occasion.

Author: Catherine
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 2 hours 15 minutes (includes cooling)
Yield: 1 10-inch pie (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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5 cups fresh strawberries, sliced
1/2 cup sugar
Pinch of salt
2 tablespoons water
1 tablespoon cornstarch
Non-stick spray
2 Pillsbury pie crusts (or homemade equivalent)
1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract
Sprinkles (rainbow or sanding sugar)

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Instructions

Preheat oven to 375°F (190°C).
In a saucepan, combine sliced strawberries, sugar, and salt. Let sit for 15 minutes to release juices.
Heat on medium for about 15 minutes until strawberries soften and juices form.
Whisk cornstarch and water in a small bowl to make a slurry, then stir into the strawberry mixture until thickened. Remove from heat and cool slightly.
Spray a 10-inch pie dish or cast-iron skillet with non-stick spray. Lay one crust on the bottom.
Spread the cooled strawberry filling evenly over the crust.
Place the second crust on top, seal edges with a fork, and cut a small ‘X’ in the center to vent steam.
Bake for 30–40 minutes, or until golden brown and bubbling.
Cool for at least 2 hours before glazing.
Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pie and top with sprinkles. Let glaze set 10–15 minutes before slicing.

Notes

Cool the filling completely before assembling to avoid a soggy crust.
For a thicker filling, cook a few minutes longer or add extra cornstarch.
Substitute frozen strawberries (thawed and drained) if fresh are unavailable.
Store leftovers in the fridge for up to 4 days.
Reheat in oven or air fryer for best texture.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 320
Sugar: 30g
Sodium: 210mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg

Find it online: https://recipeshots.com/strawberry-pop-tart-pie-tasty-recipe/