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Okay, But Have You Ever Turned a Pop-Tart Into a Whole Pie?

Okay, But Have You Ever Turned a Pop-Tart Into a Whole Pie?
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This Strawberry Pop-Tart Pie takes everything you love about the classic toaster pastry and transforms it into a show-stopping dessert. With flaky pie crust, sweet strawberry jam filling, and a sugar glaze with rainbow sprinkles, it’s nostalgic, whimsical, and ridiculously delicious.

Ingredients

Scale
  • 2 9-inch pie crusts (store-bought or homemade)
  • 1 cup strawberry jam or preserves
  • 1 tablespoon cornstarch
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles (for topping)
  • 1 egg (optional, for egg wash)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Roll out one pie crust and fit it into a 9-inch tart pan or pie dish.
  3. In a small bowl, mix strawberry jam with cornstarch until well combined.
  4. Spread the jam mixture evenly over the bottom crust.
  5. Top with the second crust and crimp the edges to seal. Use a fork to press down or braid the edges. Cut a few small slits in the top crust to vent.
  6. Optional: Brush top crust with a beaten egg for a golden finish.
  7. Bake for 30–35 minutes or until the crust is golden and filling is bubbling.
  8. Let the pie cool completely.
  9. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pie.
  10. Add rainbow sprinkles on top and let glaze set before slicing.

Notes

  • Don’t overfill the pie—too much jam can cause leaks.
  • Chill before slicing for cleaner edges.
  • Swap strawberry jam with any berry jam you like.

Nutrition

Find it online: https://cookedbyandy.com/okay-but-have-you-ever-turned-a-pop-tart-into-a-whole-pie/