Strawberry Pop Tart Slab Pie

 

Ever since I saw this post for a S'mores Pop Tart slab pie, I just knew I had to make my own version of a frosted strawberry Pop Tart!  Can you think of anything more fun and delightful than a huge slab pie filled with jammy fresh strawberries, glazed, and topped with rainbow sprinkles?  I didn't think so. 

One pro-tip for making this pie is to use parchment paper.  You can use it to figure out how large to roll the dough out to just by creasing the paper inside the baking pan first.  You can also use it to easily transport the rolled out dough to the refrigerator and into the baking pan.  Lastly, it makes it super easy to remove the pie from the pan and totally saves time on clean up!

I didn't use all the glaze because I didn't want the pie to be too sickeningly sweet, but it also meant I didn't get a nice opaque frosting on top, which would have looked more authentic.  To make it super authentic, I'd also glaze one of the shorter sides of the pie all the way to the edge since my Pop Tarts always seem to be unevenly frosted like that.

Strawberry Pop Tart Slab Pie
serves 10-12 (although I served it to a small group of 5, and we pretty much demolished it)

For the crust:
2 1/2 cups flour
3 tablespoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter (2 sticks), cubed
1/4 cup ice water, more as needed

For the filling:
1 lb. fresh strawberries
1/2 cup vanilla or granulated sugar
2 tablespoons cornstarch
Pinch of kosher salt
Juice from 1/2 lemon

For the glaze:
1 cup confectioner's sugar
2 tablespoons milk
Rainbow sprinkles!

Mix the flour, sugar, and salt together in a food processor.  Add the butter and pulse until the butter has been cut into pea-sized pieces.  Add the water and pulse to combine.  Add more water if needed, a tablespoon at a time, just until the dough comes together.  Divide the dough in two, wrap with plastic wrap, and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 400°F.

Tear off two large pieces of parchment paper and tuck each into a 9" x 13" baking pan, creasing along the sides and corners so you know how large to roll the dough.  One at a time, roll out the two pieces of dough to about 10" x 14" on the parchment paper.  It's okay if it's not perfect since you'll be tucking the sides over and under.  You can cut off any excess pieces and patch up other corners or cracks if needed, too.  Transfer the rolled out dough on the parchment paper back to the refrigerator while you prepare the filling.

Wash, hull, and thinly slice the strawberries.  Toss with the sugar, cornstarch, salt, and lemon juice.

Tuck one of the rolled out crusts with the parchment paper into the baking pan, making sure there is enough dough on all sides to form a rim.  Spread the strawberry filling evenly over the crust.  Top with the other rolled out pie crust.  Carefully crimp together the edges and fold the excess dough over and under the edge, lifting up the parchment paper underneath to help with this process.  If there was a lot of extra dough, you can trim it off, but you want to make sure the filling is sealed inside.

Use a fork to prick the top crust evenly all around.  Bake for 20 minutes.

Check to make sure that the holes you made are still open (sometimes they shrink and seal up), and if not, prick again with a fork.  Rotate and return to the oven for another 20 minutes or until golden brown.

Make the glaze in the meantime by mixing together the confectioner's sugar and milk.

Allow the pie to cool before using the parchment paper as a sling to remove it from the pan and onto a large cutting board.  Spread the glaze over the pie, leaving a 1/2" border.  Immediately top with the rainbow sprinkles.

The pie actually reminded me a little more of a Toaster Strudel than a Pop Tart, which isn't a bad thing.  Oooh, now to make a gigantic Toaster Strudel with puff pastry and cream cheese frosting....

Next:  Grace's Ginger Scallion Fish
Previously:  Ginger Beer Sherbet
Last Year:  Oven Fried Mac 'n' Cheese Pizza