This recipe began as a little experiment to mash up two of my favorite things: a flaky, homey pie and the cheerful frosting-on-a-crust nostalgia of a classic pop tart. The first time I made this it was for a neighborhood potluck and everyone asked for the recipe. I discovered the balance of tart, simmered strawberries and glossy white glaze on a rainy Saturday when I had extra pie crusts and a bushel of overly ripe berries. What makes this version special is the way the filling cooks down until glossy and jammy without being overly sweet, and how the egg-washed crust keeps everything crisp for days.

Texturally this dessert sits somewhere between a fruit pie and a hand-held pastry: the bottom crust is brushed so it stays crisp, while the top becomes golden and slightly flaky with delicate slashes to vent steam. The glaze sets firm enough to mimic the pop tart feel and the rainbow sanding sugar is purely joyful. It is a dessert that travels well, pleases kids and adults alike, and keeps surprising people who expect ordinary pie. I often make this for summer gatherings when strawberries are at their best, but it has become our birthday pie for anyone who grew up on toaster pastries.

Ingredients

• Strawberries: 5 cups fresh strawberries, hulled and diced small. Choose ripe but firm berries; softer berries will break down too quickly and produce a thinner filling.
• Sugar: 1 cup granulated sugar provides sweetness and helps macerate the berries; reduce to 3/4 cup if your strawberries are extraordinarily sweet.
• Thickener: 4 tablespoons cornstarch for a glossy, sliceable filling. Dissolve into lemon juice to avoid lumps and cook until glossy.
• Acid: 4 tablespoons fresh lemon juice brightens the fruit and balances the sweetness; always use fresh juice, not bottled, for the cleanest flavor.
• Vanilla: 1 teaspoon vanilla extract stirred in off the heat for floral complexity.
• Pie crusts: 14.1 ounces refrigerated pie crusts (two 9-inch crusts per box). I recommend Pillsbury refrigerated crusts for consistent results; thaw according to package directions.
• Egg wash: 1 large egg, beaten to brush the crusts for color and seal.
• Glaze: 1 1/2 cups sifted powdered sugar, 2 to 2 1/2 tablespoons whole milk, 1/2 teaspoon vanilla extract, plus 1/2 teaspoon rainbow sanding sugar for garnish.

Instructions

Cook the strawberries: In a large 4-quart saucepan over medium heat add the diced strawberries and granulated sugar. Cook, stirring often, for 10 to 12 minutes until juices release and the mixture comes to a rapid boil. Watch carefully to prevent scorching or bubbling over and reduce heat slightly if needed. Make the cornstarch slurry: Whisk the cornstarch into the fresh lemon juice in a small bowl until completely smooth. This slurry prevents lumps and ensures the filling will thicken quickly and evenly when added to hot fruit. Thicken the filling: With the strawberry mixture at a simmer, slowly pour the slurry in while whisking constantly. Cook for 1 to 2 minutes more until the filling is thick and glossy. Remove from heat, stir in vanilla, and transfer to a wide shallow bowl to cool until warm to the touch, about 30 minutes. Prepare the oven and crust: Adjust oven racks to the lower two-thirds and preheat to 375 degrees Fahrenheit. Place a 9-inch pie dish on a rimmed baking sheet. Unroll one pie crust into the dish and press to fit. Brush bottom and sides with beaten egg to create a barrier against sogginess and set aside the remaining egg wash for the top crust. Assemble the pie: Pour the warm strawberry filling into the prepared crust. Lay the second crust over the top, trim excess, and crimp edges with a fork to seal. Brush the top with egg wash and cut four 1-inch slits to vent steam. Bake and cool: Bake on the rimmed sheet in the lower two-thirds of the oven for 40 to 45 minutes until the crust is deeply golden. Remove and cool completely at room temperature for a minimum of 5 to 6 hours, ideally overnight, before glazing so the filling sets and slices cleanly. Glaze and finish: Once cool, whisk sifted powdered sugar, 2 tablespoons whole milk, and vanilla until smooth. Add more milk, 1 teaspoon at a time, to reach a thick but spreadable consistency. Spoon glaze over the center of the pie, spreading within the crimped edge, and sprinkle with sanding sugar. Let set at least 30 minutes before slicing.

Storage Tips

Store the unglazed pie covered at room temperature for up to 24 hours to keep the crust crisp. Once glazed, refrigerate loosely covered with a sheet of parchment to prevent the glaze from sticking to the cover; the chilled pie will keep for up to 3 days. For longer storage, freeze a fully cooled, unglazed pie tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze shortly before serving to restore the fresh-tasting top layer.

Ingredient Substitutions

If strawberries are out of season swap in a mixed berry blend such as raspberries and blueberries for depth of flavor; reduce sugar slightly if using very sweet berries. For a lower-sugar option use 3/4 cup granulated sugar and consider adding a teaspoon of lemon zest to enhance brightness. To make the pie dairy-free use a vegan butter pie crust and replace whole milk in the glaze with unsweetened almond or oat milk, adding a touch less liquid until the desired thickness is reached.

Serving Suggestions

Serve slices slightly chilled or at room temperature with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a brunch twist offer small squares alongside coffee and fruit salad. Garnish with a few fresh halved strawberries and a light dusting of powdered sugar for an elegant presentation. This pie is also delightful as a portable treat for potlucks; slice into hand-friendly rectangles and place on parchment for easy serving.

Seasonal Adaptations

In peak summer make this with local berries and serve at room temperature for maximum flavor. In late spring when strawberries are just arriving, add a tablespoon of strawberry jam to the filling for color and depth. For a winter adaptation use frozen strawberries but thaw and drain well first, then cook a minute longer to concentrate the flavor. Holiday versions pair the pop tart glaze with a sprinkle of edible glitter or colored sanding sugar to match seasonal themes.

Meal Prep Tips

Prepare the filling ahead and cool completely, then refrigerate in an airtight container for up to 48 hours. When ready, press it into the prepared crusts and bake as instructed. If you plan to bring the pie to an event, glaze on-site to avoid condensation during travel. Use a rimmed baking sheet to catch any overflow while transporting and a pie carrier or lined cardboard box to keep it protected on the move.

This Pop Tart Pie is equal parts playful and practical. It takes a few thoughtful steps—cooking the berries correctly, creating a cornstarch slurry, brushing the crust—but rewards you with a dessert that holds slices beautifully and delivers bright strawberry flavor under a nostalgic frosting finish. Make one for a casual weekend dessert and watch it disappear.