Strawberry Tart Pie is a playful twist on traditional fruit pies that brings the nostalgic fun of a Pop-Tart treat into a homemade dessert you can share with family and friends. This pie combines the comforting flakiness of a classic pie crust with a luscious, slightly jammy strawberry filling, all finished with a sweet royal icing glaze and rainbow sprinkles for a whimsical, bakery‑style look. It’s ideal for summer celebrations, cozy baking afternoons, or whenever you crave something sweet and cheerful. With just a few simple ingredients and straightforward steps, you’ll create a dessert that delights both eyes and taste buds.
Why You’ll Love This Strawberry Tart Pie
Strawberry Tart Pie delivers all the charm of a Pop-Tart, the sugary glaze, the inviting aroma, the playful sprinkles, but elevated to a full‑size pie that’s perfect for sharing. It offers the tender flakiness of pie crust and the bright, fresh flavor of cooked strawberries with a hint of lemon and vanilla. Once glazed and sprinkled, it becomes a fun, festive dessert that delights kids and adults alike. Plus, using store-bought pie crusts makes the process quick and accessible even for novice bakers. This recipe is both nostalgic and gourmet, bridging classic comfort food with modern dessert creativity.
Ingredients
For the pie
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2 nine‑inch pie crusts (store‑bought or homemade)
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1/3 cup water
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2 pounds fresh strawberries, hulled
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3/4 cup granulated sugar
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2/3 cup cornstarch
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Juice and zest of 1/2 lemon
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1 teaspoon vanilla extract
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A pinch of salt
For the glaze
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1 cup powdered sugar
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2 tablespoons half and half (or milk or cream)
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Rainbow nonpareil sprinkles
Step-by-Step How to Make Strawberry Tart Pie
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Preheat your oven to 375 degrees Fahrenheit. Grease a nine‑inch pie plate so the crust won’t stick.
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In a medium pot over medium‑low heat, combine the water, hulled strawberries, granulated sugar, lemon juice, lemon zest, a pinch of salt, and the vanilla extract. Stir gently and let the strawberries soften. This usually takes about four to five minutes.
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Once the strawberries start releasing their juices and become tender, sprinkle in the cornstarch. Stir consistently and cook for another one to two minutes until the mixture thickens and becomes slightly gelled. Remove from the heat and let the filling cool a little bit.
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Lay one pie crust into the prepared pie plate. Pour the warm (not piping hot) strawberry filling into the crust, spreading evenly.
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Place the second pie crust on top. Press gently around the edges and crimp to seal. Use a sharp knife to cut a few slits in the center of the top crust so steam can escape during baking.
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Bake in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and baked through.
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Remove the pie from the oven and let it cool completely on a wire rack. Cooling fully is important before glazing so the icing doesn’t melt away or seep into the crust.
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Once cooled, whisk together the powdered sugar and half and half until you have a thick—but still pourable—glaze.
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Drizzle the glaze over the pie’s top using a spoon or small spatula in a zigzag or circular pattern. Immediately sprinkle the rainbow nonpareils over the glaze before it sets so they adhere nicely.
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Allow the icing to set at room temperature for about 15 to 20 minutes before slicing. Then cut into wedges and serve.
Helpful Tips
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Use ripe, sweet strawberries for the best flavor. Under‑ripe berries may yield a filling that tastes a bit tart even with the sugar.
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When cooking the filling, keep the heat at medium‑low — too hot or too fast can cause the cornstarch to clump or the filling to scorch.
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Let the strawberry mixture cool slightly but stay pourable before adding to the crust, to prevent soggy bottoms.
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Chill the baked pie completely before glazing so the icing stays on top and doesn’t melt into the filling.
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For a cleaner slice, use a sharp serrated knife. Wiping the knife between cuts can ensure neat, beautiful wedges.
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If your glaze gets too thick while working, add a tiny splash more half and half to loosen it — but be careful not to make it too runny, or it won’t set nicely.
Substitutions And Variations
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If strawberries are out of season, try mixed berries — a combination of raspberries, blueberries, and blackberries gives a mixed berry Pop-Tart pie with a different but equally delicious flavor.
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Instead of half and half, you can use whole milk or heavy cream for the glaze. Heavy cream will create a richer icing with a slightly softer set.
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For a crunchy twist, add a sprinkle of coarse sugar or chopped nuts (like almonds or pecans) on top of the glaze before it sets.
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Want a more pastry‑like crust? Use a homemade butter crust and chill it thoroughly before baking to get extra flakiness.
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For a “mini pie” version, make several small pies using a muffin tin or mini tart pans — adjust baking time accordingly (about 20 to 25 minutes).
Storage Instructions
Store leftover slices in an airtight container at room temperature for up to one day. After that, transfer to the refrigerator where the pie will keep for up to 3 to 4 days. Because of the glaze, the crust may soften slightly over time — you can refresh slices in a 300-degree oven for 5 to 7 minutes to crisp up the crust again before serving.
If you plan to keep the pie longer, you can freeze individual slices after glazing and letting them set. Wrap each slice tightly with plastic wrap, followed by foil, then place in a freezer bag. They will keep up to 2 months. To reheat, thaw overnight in the fridge and warm gently in a low oven.
Nutritional Information
Here is an approximate nutritional breakdown per serving (assuming 8 servings per pie):
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Calories: ~310–340 kcal
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Carbohydrates: ~58 g (includes natural sugars from berries plus added sugar)
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Fat: ~7–9 g (from pie crust)
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Protein: ~2–3 g
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Fiber: ~3–4 g (from strawberries)
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Sugars: ~30–35 g (including filling and glaze)
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Sodium: ~120–150 mg (depends on crust and salt added to filling)
Serving Suggestions
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Serve slightly warm or at room temperature, maybe with a scoop of vanilla ice cream on the side or a dollop of whipped cream.
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For a festive touch, add fresh whole strawberries or strawberry halves on top of the glaze before sprinkles set.
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Pair with a cup of hot coffee or a cold glass of milk for that nostalgic dessert feel.
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If you’re serving to kids (or just indulging your inner child), a sprinkle bar side with extra nonpareils, mini chocolate chips, or crushed candy pieces lets everyone deck their slice the way they like.
Frequently Asked Questions About Strawberry Tart Pie
One common question is whether you can use frozen strawberries instead of fresh. You can, but thaw them completely and drain off excess liquid before cooking. Frozen berries tend to be softer and release more water, so draining helps avoid a runny filling.
Another question is whether it is possible to skip the glaze or replace it with something else. Yes, you may omit the glaze if you prefer a more traditional pie look. You can also substitute with a simple cream cheese glaze or a light powdered sugar dusting for something less sweet but still visually appealing.
Some wonder if the pie can be made ahead of time. It can, you can bake the pie and store it unglazed at room temperature for up to one day before adding glaze and sprinkles. Glazing just before serving ensures the sprinkles stay shiny and the icing remains crisp rather than soggy.
Finally, many ask if two crusts are necessary or suggest doing a lattice top. Two crusts are used to replicate the look and feel of a Pop-Tart — sealed and glazed on top. But a lattice top crust or even a top crust with decorative cutouts also works beautifully if you prefer a classic pie aesthetic.
Final Thoughts
Thank you for trying out the Strawberry Tart Pie with me. I hope you enjoy the joyful combination of buttery crust, sweet-tart strawberry filling, and cheerful glaze just as much as I do. This dessert brings together the simplicity of a homemade pie and the playful spirit of a Pop-Tart, perfect for sharing with loved ones or indulging in a fun treat. It’s easy enough for beginner bakers and satisfying enough for dessert lovers of all kinds. Here’s to cozy kitchens, happy baking, and many delicious slices to come. Enjoy!
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Strawberry Tart Pie
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Strawberry Tart Pie is a cheerful dessert made with fresh strawberries, a golden pie crust, sweet glaze, and sprinkles. It’s an easy, fun twist on the classic pie that brings back all the nostalgic flavor of a childhood favorite. Perfect for parties or weekend baking. Make it today and share a slice of happiness!
Ingredients
For the Pie:
2 (9-inch) store-bought or homemade pie crusts
1/3 cup water
2 lbs fresh strawberries, hulled
3/4 cup granulated sugar
2/3 cup cornstarch
1/2 lemon, juiced and zested
1 tsp vanilla extract
Pinch of salt
For the Glaze:
1 cup powdered sugar
2 tbsp half and half (or milk)
Rainbow nonpareil sprinkles
Instructions
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Preheat your oven to 375 degrees Fahrenheit. Grease a nine‑inch pie plate so the crust won’t stick.
-
In a medium pot over medium‑low heat combine the water, hulled strawberries, granulated sugar, lemon juice, lemon zest, a pinch of salt, and the vanilla extract. Stir gently and let the strawberries soften. This usually takes about four to five minutes.
-
Once the strawberries start releasing their juices and become tender, sprinkle in the cornstarch. Stir consistently and cook for another one to two minutes until the mixture thickens and becomes slightly gelled. Remove from heat and let the filling cool a little bit.
-
Lay one pie crust into the prepared pie plate. Pour the warm (not piping hot) strawberry filling into the crust, spreading evenly.
-
Place the second pie crust on top. Press gently around the edges and crimp to seal. Use a sharp knife to cut a few slits in the center of the top crust so steam can escape during baking.
-
Bake in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and baked through.
-
Remove the pie from the oven and let it cool completely on a wire rack. Cooling fully is important before glazing so the icing doesn’t melt away or seep into the crust.
-
Once cooled, whisk together the powdered sugar and half and half until you have a thick—but still pourable—glaze.
-
Drizzle the glaze over the pie’s top using a spoon or small spatula in a zigzag or circular pattern. Immediately sprinkle the rainbow nonpareils over the glaze before it sets so they adhere nicely.
-
Allow the icing to set at room temperature for about 15 to 20 minutes before slicing. Then cut into wedges and serve.
Notes
Use ripe, sweet strawberries for best results.
Make sure the pie is completely cool before glazing to prevent melting.
Pie can be made a day ahead and stored unglazed until ready to serve.
For a dairy-free version, substitute half and half with almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 330
- Sugar: 32g
- Carbohydrates: 60g
- Protein: 3g