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Related Video: Strawberry Shortcake Cookies
Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
188
Pop-Tarts may be a go-to quick and easy breakfast, but in this recipe, we decided to transform them into a centerpiece dessert (or extra-sweet breakfast!) to share. This strawberry Pop-Tart skillet is a playful twist on a nostalgic childhood favorite. It’s sharing size so you’ll never have to fight over the last Pop-Tart in the package again, and it’s perfect for any occasion. Want to replace your birthday cake with a Pop-Tart? Impress your guests at your next dinner party? We've got you. With a jammy strawberry filling, buttery pie crust, and sweet icing, this dessert is sure to be a fan favorite.
The crust:
To save yourself the time and trouble, we recommend using a store-bought pie crust as the base for this dessert (the Pillsbury pre-made pie crust is a great option). If you really want to go all out, check out our perfect pie crust recipe.
The filling:
If you’re intimidated by making homemade fruit pies, we totally get it. Luckily, this recipe is foolproof and will leave you with a perfectly sweet, perfectly jammy filling every time. By cooking the strawberries on the stove with cornstarch before adding the filling to your pie, you won’t have to worry about whether or not the inside of your pie is fully cooked by the time the pie crust is golden brown.
Storage:
This pie is a great dessert to make ahead. Wrap it in plastic wrap or tin foil and store it in your refrigerator for up to 4 days. Serve cold or warm in the oven at 350° for 10 minutes.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 1/2 cups
(350 g.) sliced fresh strawberries
- 1/4 cup
granulated sugar
- 2 Tbsp.
cornstarch
- 2 Tbsp.
fresh lemon juice
All-purpose flour, for surface
- 2
batches store-bought or homemade pie dough
- 1 cup
(115 g.) confectioners' sugar
- 1
(or more) tbsp. whole milk
- 1/2 tsp.
pure vanilla extract
- 1 Tbsp.
sprinkles (optional)
Directions
- Step 1Place a rack in center of oven; preheat to 425°. In a small saucepan over low heat, cook strawberries, granulated sugar, cornstarch, and lemon juice, stirring frequently, until strawberries are broken down and mixture is thickened, about 10 minutes.
- Step 2On a lightly floured surface, roll out 1 batch of dough to fit a 9" cast-iron skillet. Press dough into skillet, making sure it covers bottom and sides. Pour strawberry filling into dough.
- Step 3Roll out remaining dough and place over filling. Cut 4 slits in the center to allow steam to escape. Trim any excess dough, leaving a 1" overhang. Fold top edge of dough over bottom, then crimp using the back of a fork.
- Step 4Bake pie until crust is golden brown, 25 to 30 minutes. Let cool 20 to 25 minutes.
- Step 5Meanwhile, in a medium bowl, whisk confectioners’ sugar, milk, and vanilla, adding more milk to loosen if needed, until smooth.
- Step 6Pour glaze over pie. Top with sprinkles (if using) while glaze is still warm. Refrigerate until glaze is set, 1 to 2 hours.
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