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Benjamin

Best Easy Strawberry Pop-Tart Slab Pie – Quick Dessert Idea

Relive your childhood with this Strawberry Pop Tart Slab Pie, a giant version of the classic breakfast treat! With a buttery shortcrust, sweet strawberry jam filling, and a glossy glaze topped with sprinkles, this dessert is perfect for sharing. It's easy to make, fun to decorate, and deliciously satisfying. Whether for a brunch, birthday party, or just a fun baking project, this slab pie is a guaranteed hit.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • All-butter shortcrust dough divided into two squares
  • All-purpose flour for rolling
For the Filling:
  • 1/2 cup good-quality strawberry jam
For the Egg Wash:
  • 1 egg beaten
For the Glaze:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles

Method
 

Preheat and Prepare:
  1. Preheat the oven to 350°F (180°C) and line a large baking tray with parchment paper.
Roll Out the First Dough Square:
  1. Lightly flour your work surface and roll out one square of dough into a rectangle slightly larger than 12x8 inches, about 1/4-inch thick.
  2. Trim the edges with a knife for a clean finish and carefully transfer the dough to the prepared tray by rolling it over the rolling pin.
Add the Filling:
  1. Spread the strawberry jam evenly over the dough, leaving a 1/2-inch border around the edges.
  2. Brush the edges with the beaten egg to help seal the pie later.
Roll Out the Second Dough Square:
  1. Roll out the second dough square to match the first. Trim the edges and transfer it over the jam-filled base.
  2. Press the edges together gently with your fingers to seal.
Crimp and Vent:
  1. Use a fork to crimp the edges of the pie, ensuring a tight seal.
  2. Poke 3–4 small holes in the top layer with the fork to allow steam to escape.
Egg Wash and Bake:
  1. Brush the top crust with the remaining egg wash for a golden finish.
  2. Bake for 20–25 minutes, or until the crust is golden and set.
Cool Completely:
  1. Allow the pie to cool on the tray for at least 45 minutes. Moving it while warm may cause it to break.
Make the Glaze:
  1. In a bowl, mix the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more powdered sugar or milk as needed.
  2. Pour the glaze over the cooled pie, spreading it evenly with the back of a spoon.
Decorate and Serve:
  1. Sprinkle rainbow sprinkles over the glaze for a fun finish.
  2. Let the glaze set for 5–10 minutes before slicing the pie into 8 pieces.
  3. Serve with a cold glass of milk or coffee.

Notes

  • Customizable Filling: Swap strawberry jam for raspberry, apricot, or even Nutella.
  • Prevent Leaks: Ensure the edges are tightly crimped to prevent the jam from oozing out during baking.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap pieces individually and freeze for up to 1 month.
  • Reheating: Warm slices in the microwave for 10–15 seconds to enjoy a fresh-from-the-oven taste.

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