Strawberry Pop Tart Slab Pie Recipe
A giant homemade pop tart with a flaky buttery crust, juicy strawberry filling, and a silky sugar glaze.
Ingredients
Crust & Filling
- 2 refrigerated pie crusts each unrolled into a 10×15-inch rectangle
- 2 cups fresh strawberries sliced
- 0.25 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice fresh
Glaze & Egg Wash
- 1 egg
- 1 tablespoon water
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
Crust & Filling
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unroll one pie crust and gently stretch into a 10×15-inch rectangle.
- In a medium bowl, toss strawberries with granulated sugar, cornstarch, and lemon juice until evenly coated.2 cups fresh strawberries, 0.25 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
- Spread the strawberry mixture down the center of the dough, leaving a 1-inch border on all sides.
- Unroll the second crust to the same size and drape it over the filling. Trim excess dough and crimp edges with a fork.
- Cut 6–8 small slits in the top crust to allow steam to escape.
Glaze & Egg Wash
- Whisk the egg with water in a small bowl and brush evenly over the top crust.1 egg
- Bake for 20–25 minutes, until the crust is deep golden and the filling gently bubbles.
- Let the slab rest for 10 minutes on the baking sheet.
- Meanwhile, whisk powdered sugar, milk, and vanilla extract until smooth.1 tablespoon water, 1 cup powdered sugar, 2 tablespoons milk
- Drizzle the glaze over the warm pie, let set, then slice into bars.
Notes
Testing note: letting the pie rest exactly 10 minutes before glazing ensures the icing sets with perfect drips.
Store cooled bars at room temperature up to 1 day or refrigerate up to 3 days in an airtight container.
Nutrition
Serving: 150gCalories: 320kcalCarbohydrates: 45g
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