Strawberry Pop Tart Slab Pie
A delicious and shareable slab pie version of the classic strawberry pop tart, featuring flaky crust and a jammy strawberry filling topped with a simple icing.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Icing
- Powdered sugar
- Milk
For the Egg Wash
- 1 large egg, beaten
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- In a large bowl, stir together the flour, salt, and 1 tablespoon sugar until evenly combined.
Making the Crust
- Cut in the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough holds together. Avoid making it wet or sticky.
- Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out one disk on a floured surface to fit the baking sheet and press it flat.
Making the Filling
- In a bowl, mix the sliced strawberries, 3/4 cup sugar, cornstarch, and vanilla until everything is well coated.
- Spread the strawberry mixture evenly over the bottom crust.
Baking and Icing
- Roll out the second disk, place it over the filling, seal the edges, and cut slits on top for venting.
- Brush the top with beaten egg for a golden finish and bake for 25-30 minutes until golden brown.
- Let it cool, then mix powdered sugar with milk to make icing and drizzle it over the pie.
- Slice into squares and serve.
Notes
Keep everything cold for the best flaky crust. Don’t overwork the dough, and ensure a good seal to prevent juices from leaking.