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Strawberry Pop-Tart Pie Recipe Easy Homemade Flaky Crust Delight

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A nostalgic and comforting dessert combining a flaky, buttery crust with a bright, jammy strawberry filling. Perfect for breakfast, brunch, or dessert with a homemade charm and playful twist.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • ¼ cup sour cream
  • 4–6 tablespoons ice water
  • 1 cup fresh strawberries, hulled and chopped
  • ½ cup strawberry jam or preserves
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar (for filling)
  • 1 teaspoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • Coarse sugar or sanding sugar for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups of all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt.
  2. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks.
  3. Stir in ¼ cup sour cream until just combined.
  4. Add ice water, one tablespoon at a time, mixing gently until the dough starts to come together but isn’t sticky (about 4-6 tablespoons).
  5. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. While the dough chills, combine chopped fresh strawberries, ½ cup strawberry jam, 2 tablespoons sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice in a medium bowl. Toss gently to coat and set aside.
  7. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
  8. Carefully transfer it to your 9-inch pie dish, pressing it into the edges. Trim excess dough, leaving about a 1-inch overhang.
  9. Spoon the strawberry filling evenly into the crust, spreading it gently but leaving a little space at the edges.
  10. Roll out the second dough disc into another 12-inch circle. Place it over the filling.
  11. Trim excess dough, then fold the top and bottom crust edges together, crimping to seal.
  12. Cut a few small slits in the top crust to let steam escape during baking.
  13. Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden finish.
  14. Place the pie on a baking sheet to catch any drips and bake in a preheated oven at 375°F (190°C) for 40-45 minutes until the crust is golden brown and the filling is bubbling.
  15. Let the pie cool on a wire rack for at least 2 hours before slicing and serving.

Notes

Keep ingredients cold for a flaky crust. Don’t overwork the dough. Roll from the center outwards and turn dough a quarter turn between rolls. Crimp edges well and vent the top crust to prevent sogginess. Tent with foil if crust browns too quickly. Cool pie for at least 2 hours before slicing to let filling set.

Nutrition

Keywords: strawberry pie, pop-tart pie, flaky crust, homemade pie, strawberry dessert, easy pie recipe, brunch dessert

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