Description
A fun and fruity dessert that combines the classic flavors of strawberry Pop-Tarts in a delicious slab pie format, perfect for sharing.
Ingredients
Scale
- 2 sheets refrigerated pie crust (or homemade pastry)
- 1 egg (beaten, for egg wash)
- 1 ½ cups strawberry jam (or preserves)
- 1 tbsp cornstarch + 1 tbsp water (optional, to thicken jam)
- 1 tsp vanilla extract
- ½ cup fresh strawberries, chopped (optional, for extra fruity texture)
- 1 cup powdered sugar
- 2–3 tbsp milk (or cream)
- ½ tsp vanilla extract
- Rainbow sprinkles 🎊
Instructions
- In a small saucepan, warm the jam over low heat. Stir in cornstarch slurry (if using) and cook until slightly thickened. Add vanilla and chopped strawberries (optional). Let cool.
- Preheat oven to 375°F (190°C). Roll out pie crust sheets slightly to fit a 9×13-inch pan. Place one sheet on the bottom, pressing into the pan. Spread strawberry filling evenly over the crust, leaving a ½-inch border. Place the second crust sheet on top, seal edges with a fork, and brush with egg wash. Poke holes across the top with a fork to vent steam.
- Bake for 25–30 minutes, until golden brown. Cool completely before glazing.
- Mix powdered sugar, milk, and vanilla until smooth and pourable. Drizzle glaze over the cooled slab pie. Sprinkle with rainbow sprinkles immediately (before glaze sets).
Notes
- For a thicker filling, use the cornstarch slurry.
- Feel free to add more fresh strawberries for added texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg