Strawberry Pop-Tart Pie - Willow Bird Baking

Strawberry Pop-Tart Pie

I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!

One of my blogger friends recently asked, “If you drink milkshakes, what’s your favorite flavor?” on her Facebook wall. It was a happy conversation until someone chimed in just to note how disgusting she felt milkshakes were. My friend responded, “Please don’t yuck my yum.”

Strawberry Pop-Tart Pie

What great advice, right? Since then, I’ve noticed people doing this EVERYWHERE: you mention loving hot dogs and someone has to pop out of the woodwork to let you know that hot dogs are nasty. You mention you’re going to see a movie and someone has to pop up and tell you they hated it. You mention that you can’t wait for the next book in a series to come out and they let you know that they just can’t get into it.

Sometimes I think it’s motivated by an interest in YOU: they just want to talk with you and that’s the honest contribution they have. Other times I think it’s motivated by a preoccupation with THEMSELVES. Remember when you were little and a topic would come up in class that you knew something about? Suddenly, it was absolutely urgent in your baby heart that you involve yourself in the conversation because YOU KNEW ABOUT IT, and that was super special! Remember that feeling? I think some adults still get that. Hot dogs come up and they KNOW HOW HOT DOGS ARE MADE and have STRONG FEELINGS about it. And if they know it and feel it, it’s SO IMPORTANT TO SAY IT!

No matter what the motivation, I think yucking someone’s yum is almost never constructive. (The exceptions are obvious: if someone’s opinions are racist, homophobic, sexist, or otherwise hurtful, then I think they need to be thoughtfully challenged. I value productive discussions of political and religious issues and feel morally compelled to engage in public discourse to serve the greater good. BUT THAT DOESN’T INCLUDE HOT DOGS.)

Strawberry Pop-Tart Pie

Maybe the solution is as simple as putting a pause between our brain and our lips (or fingers online). I obviously love the THINK acronym, but even in smaller matters, I find it useful to quickly assess: am I yucking someone’s yum? It’s one of my new favorite phrases! Thanks to Rebecca from Food with Family for introducing me to it!

Here’s a yum that I hope you won’t yuck: Strawberry Pop-Tart Pie! I admit it sounds weird, like I baked some pop-tarts into a pie, but that’s not it at all. It’s actually just a bright, fresh strawberry pie with a killer flaky crust topped with a sweet almond glaze. And it looks like a giant strawberry pop-tart, hence the name! The pie doesn’t hold its shape very well, so we ate it in bowls with giant scoops of vanilla bean ice cream, almost like a cobbler. The whole strawberries make it especially succulent and summery. Enjoy!

One year ago: Fruity Pebble Strawberry Ice Cream Sundaes
Two years ago: No-Bake Fruity Cereal Treat Cupfakes
Three years ago: Chocolate Pistachio Cream Cupcakes
Four years ago: Black and White Croquembouche
Five years ago: Milan Cookies (Milanos!)

Strawberry Pop-Tart Pie

Recipe by: Willow Bird Baking, using Cook’s Illustrated’s foolproof pie dough, inspired by Crepes of Wrath
Yield: 8 servings

I worked with this crust before and haaaated it for some reason? I think I was a little less experienced and didn’t realize that I could be aggressive with flouring my counter, because this time I absolutely loved it. The vodka is essential to the texture of the dough and imparts no taste (and the alcohol bakes out), so please don’t substitute. Though I haven’t tested, I think you could use fresh berries for this dish if you cooked them down for less time. Don’t go too nuts with the glaze or your pie will be too sweet — I recommend drizzling a little less than I did in the photos above and then reserving the rest to pour over individual slices as desired.

Crust Ingredients:
2 1/2 cups all-purpose flour, divided
1 teaspoon table salt
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (I use Plugrá)
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1 egg lightly beaten with 1 teaspoon water for egg wash

Filling Ingredients:
6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated on large holes of box grater
3 tablespoons sugar
2 tablespoons quick-cooking tapioca, ground in a spice or coffee grinder
Pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces (I use Plugrá)

Glaze Ingredients:
1 cup powdered sugar
1/4 teaspoon almond extract
2 tablespoons milk
sprinkles

Directions:
Make the crust: Pulse 1 1/2 cups of flour and salt together to combine. Add the butter and shortening and pulse for 15 seconds until mixture starts clumping. Add the last cup of flour and pulse 4-6 times until the mass of dough is broken up. Pour the mixture out into a large bowl and sprinkle in the water and vodka. Fold until combined and separate the mixture evenly onto two sheets of plastic wrap. Form each into a disc, wrap, and chill overnight.

Make the filling: Preheat the oven to 400 degrees F, adjust the oven rack to the lowest position, and put a baking sheet on the rack to preheat along with the oven. Cook 3 cups frozen whole strawberries in a medium saucepan over medium heat, stirring frequently, until many of the berries have broken down and the mixture is thickened and reduced to 1 1/2 cups, about 12-15 minutes. Let cool slightly. Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to large bowl and add the cooked berries, the remaining 3 cups of uncooked berries, sugar, tapioca, and salt; toss to combine.

Assemble and bake: Roll out one disk of pie dough on a floured surface (since this is a wet dough, you can use more flour. Keep a bench scraper handy.) until it’s about 2 inches larger than your pie plate or skillet (I used a 10-inch skillet, but you could use a 9-inch pie plate and it should still work fine) all around. Use your rolling pin to help you drape the dough into your pie plate or skillet, letting the excess dough hang over. Pour strawberry mixture into the crust and scatter the 2 tablespoons of butter pieces over it. Roll out the second disk of dough and drape it over the top of the pie. Trim excess dough to about 1/2 inch all around and fold the top crust under the bottom crust. Crimp the edges. Cut a vent in the top crust and brush all over with the egg wash.

Place the pie on the heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer the pie to a wire rack and cool to room temperature, at least 4 hours. Whisk together the glaze ingredients and drizzle it lightly over the pie (use about half of it and reserve the rest for drizzling over pieces). Add sprinkles. Cut into wedges and serve.

August 4, 2014 by Julie Ruble | 73 Comments

73 Comments on Strawberry Pop-Tart Pie

Karen @ The Food Charlatan
August 4, 2014 at 1:46 am (10 years ago)

“absolutely urgent in your baby heart” haha Julie! Yes, I can remember those days. And I think you are so right about this, by the way, about people feeling the need to spout useless opinions all the time. (If you don’t like hot dogs, your opinion is useless. Obviously.) Let’s just all be a little bit nicer and let people enjoy there yums, hmm? 🙂 LOVING this pie. Who wouldn’t want a pop tart flavored pie??? (Probably the same people who don’t like milkshakes. and who cares about them anyway. I mean really. 🙂
Reply
- Julie Ruble
  August 4, 2014 at 12:15 pm (10 years ago)
  
  LOL! Thanks Karen 🙂
  Reply
- Andie
  June 7, 2024 at 4:04 pm (7 months ago)
  
  Well said and on that note I think this pie looks amazing and I’m more a cake person but will be trying this recipe.
  Reply
FoodNerd
August 4, 2014 at 3:36 am (10 years ago)

What a great idea!!! I love that it’s glaze and sprinkled, everything is better with glaze and sprinkles!!!

FoodNerd x

http://www.foodnerd4life.com
Reply
- Julie Ruble
  August 4, 2014 at 12:15 pm (10 years ago)
  
  I must agree! Thanks!
  Reply
- kayelea
  July 2, 2017 at 2:13 pm (7 years ago)
  
  Can you refrigerate this pie making a couple day in advance?
  Reply
  - Julie Ruble
    July 2, 2017 at 4:43 pm (7 years ago)
    
    You can — the crust might not be as crisp reheated (which I’d do in the oven), but the berry flavor should be even better.
    Reply
Carrie @Bakeaholic Mama
August 4, 2014 at 7:12 am (10 years ago)

Don’t get me started on the yum yukker uppers. I think I respond, “Please don’t yuk up my yum.” Several times a week. This pie however will never get yukked!
Reply
- Julie Ruble
  August 4, 2014 at 12:14 pm (10 years ago)
  
  Hate that!! It needs to have a shortcut key on the keyboard for food bloggers, right?! LOL. Thanks Carrie!
  Reply
Lauren at Keep It Sweet
August 4, 2014 at 7:51 am (10 years ago)

This pie is so much fun, I just love it!

Some people just have to have something to add, whether positive or negative. And mostly negative… I try to just tune them out but it sure is a bummer they have to be that way!
Reply
- Julie Ruble
  August 4, 2014 at 12:14 pm (10 years ago)
  
  Totally agree. Thanks Lauren!
  Reply
Emily R
August 4, 2014 at 9:04 am (10 years ago)

Yes! I notice this a lot lately, as well (and I’m sure I’ve been guilty of it too). I love that phrase ‘don’t yuck my yum!’ A good/quick way to determine if we should share our opinion or not. Ha. Also, this pie looks amazing. Pop-tarts are a guilty pleasure of mine. You should make a ‘cinnamon brown sugar pop-tart pie’ next! 🙂
Reply
- Julie Ruble
  August 4, 2014 at 12:14 pm (10 years ago)
  
  YESSSS that’s a fantastic idea 🙂 Thanks Emily!
  Reply
Valerie | Pursuit of Sweetness
August 4, 2014 at 9:44 am (10 years ago)

“Please don’t yuck my yum.” HAHA! I love that phrase 🙂 What a cute way to say something so truthful! Speaking of truth, I love your playful take on this pie…SPRINKLES! And almond + strawberry sounds divine.
Reply
- Julie Ruble
  August 4, 2014 at 12:13 pm (10 years ago)
  
  Thanks, Valerie!
  Reply
Cindy Briley
August 4, 2014 at 9:50 am (10 years ago)

Haha!! I know plenty of yum yuckers. I usually call them Debbie Downers ala SNL. Anyway, beeeuuuutiful pie. Really want to try that crust.
Reply
- Julie Ruble
  August 4, 2014 at 12:13 pm (10 years ago)
  
  Yep, they’re sure out there! Thanks Cindy! The crust is GREAT!!
  Reply
Becca @ Amuse Your Bouche
August 4, 2014 at 10:42 am (10 years ago)

Oh my gooood yes! Who knew that just a little bit of icing could turn a normal (but delicious!) pie into THIS BEAUTIFUL THING!
Reply
- Julie Ruble
  August 4, 2014 at 12:13 pm (10 years ago)
  
  Aw, thanks Becca!
  Reply
Amy | Club Narwhal
August 4, 2014 at 11:33 am (10 years ago)

Julie, I am behind this 110%–it is a total yum in every way! Also, I’m totally a hot dog lover that lives in chronic shame because of anti-hot dog remarks 🙂 Still doesn’t stop me from devouring them on every Ikea or Costco trip!
Reply
- Julie Ruble
  August 4, 2014 at 12:13 pm (10 years ago)
  
  I know, right?! They’re delicious, and let’s not let anyone tell us differently 😉
  Reply
Sherri@The Well Floured Kitchen
August 4, 2014 at 12:08 pm (10 years ago)

Great post and good reminder to stop and think before we speak! I love this idea, so creative. Pop tart pie=yum!
Reply
- Julie Ruble
  August 4, 2014 at 12:20 pm (10 years ago)
  
  Thanks Sherri!
  Reply
christine
August 4, 2014 at 12:30 pm (10 years ago)

Cook’s Illustrated pie crust saved my pie baking soul. Until CI came along, my pie crusts were always tough no matter how gently I treated the dough but now my pie crusts are tender and flaky to the point of being reminiscent of puff pastry. Of course I made some changes to the recipe. I got rid of the shortening (ick) and subbed an equal amount of butter. I also got rid of the sugar. The sugar made it brown too quickly for taste. Most importantly I don’t use the full amount of liquid, maybe 2/3 of it, adding the liquid until the dough resembles playdoh, definitely moist but not anywhere near sticky. I don’t need tons of flour to roll it out and I can roll it out and move it around without fear, just keep it cold. Now I’m in the mood to make this pie :o)
Reply
- Julie Ruble
  August 4, 2014 at 12:31 pm (10 years ago)
  
  Thanks for sharing your method, Christine!
  Reply
Stefanie
August 4, 2014 at 1:12 pm (10 years ago)

Oh my god this looks absolutely phantastic! Will try this the next days!! 😀
Reply
- Julie Ruble
  August 4, 2014 at 1:25 pm (10 years ago)
  
  Thanks Stefanie!
  Reply
Rebecca {foodie with family}
August 4, 2014 at 2:17 pm (10 years ago)

I am virtually high fiving all the people who don’t yuck other’s yums! I can’t even handle that. I wouldn’t let my own kids do that so I’m flabbergasted when adults do it! Now, onto more important things.
1) Thanks for the shoutout!
2) THIS PIE! I’d love a slice right now!
Reply
- Julie Ruble
  August 4, 2014 at 7:11 pm (10 years ago)
  
  Thank YOU for our awesome new phrase 😀
  Reply
Marye
August 4, 2014 at 2:34 pm (10 years ago)

This looks amazing. I love strawberries and with the sprinkles? So CUTE! I also really like what you said about yucking other people’s yum! Thanks for the reminder to everyone!
Reply
- Julie Ruble
  August 4, 2014 at 7:11 pm (10 years ago)
  
  Thanks, Marye!
  Reply
Jennifer | Bake or Break
August 4, 2014 at 3:51 pm (10 years ago)

I would so not “yuck” this one. In fact, I would take it and hide it away from everyone so I could keep it all to myself.
Reply
- Julie Ruble
  August 4, 2014 at 7:12 pm (10 years ago)
  
  Thanks Jennifer 🙂
  Reply
Jaren (Diary of a Recipe Collector)
August 4, 2014 at 5:07 pm (10 years ago)

We just had a conversation about this in my facebook group. Why must they be “negative nellies” and ruin somebody else’s good thing? This little pie looks so fun!
Reply
- Julie Ruble
  August 4, 2014 at 7:12 pm (10 years ago)
  
  Thanks Jaren! I agree.
  Reply
Anton
August 4, 2014 at 9:08 pm (10 years ago)

Icing on pie, oh where have you been all my life? Yes yes yes please.
Reply
- Julie Ruble
  August 4, 2014 at 10:44 pm (10 years ago)
  
  Thanks, Anton 🙂
  Reply
Heather || Heather's Dish
August 4, 2014 at 9:11 pm (10 years ago)

Isn’t Rebecca the best? That girl has so much wisdom 🙂 And this pie…I mean, I starting drooling the second I saw the title. Strawberry pop-tarts are one of my favorite things ever!
Reply
- Julie Ruble
  August 4, 2014 at 10:44 pm (10 years ago)
  
  She so is! 🙂 Thanks, Heather!
  Reply
cheri
August 4, 2014 at 10:38 pm (10 years ago)

This is so clever, love pop tarts and everything about this pie.
Reply
- Julie Ruble
  August 4, 2014 at 10:45 pm (10 years ago)
  
  Thanks Cheri!
  Reply
Erin @ The Spiffy Cookie
August 5, 2014 at 12:34 pm (10 years ago)

Love this!! Such a fun topping for fruit pie.
Reply
- Julie Ruble
  August 6, 2014 at 12:28 am (10 years ago)
  
  Thank you, Erin!
  Reply
Annie @ Annie's Noms
August 6, 2014 at 3:18 am (10 years ago)

This looks amazing!! I love pop tarts and in pie form? Divine!!
Reply
- Julie Ruble
  August 6, 2014 at 10:22 am (10 years ago)
  
  Thank you, Annie!
  Reply
Erin M
August 9, 2014 at 7:49 pm (10 years ago)

This looks so great!
Reply
Dia S
September 19, 2014 at 5:43 pm (10 years ago)

Would it completely ruin the pie if I made it with premade crust?
I’m not confident enough with my baking skills to try to do it from scratch.
Reply
- Julie Ruble
  September 20, 2014 at 9:42 pm (10 years ago)
  
  I think it would work fine, Dia!
  Reply
Steph K.
September 25, 2014 at 1:34 pm (10 years ago)

This looks amazing! What a blast from the past, I used to love strawberry pop tarts as a kid. This version for adults is so fun and creative.
Reply
Jory
February 5, 2015 at 4:30 pm (10 years ago)

The *only* thing I would change on this recipe is that I remember hearing a while ago that the sprinkles on poptarts are actually just Froot Loop crumbs. (I cant find anything online to verify this, but like, looking at one right now, I feel like it’s absolutely correct.) Anyway, thats something you could totally do at home that would really add to the authenticity.
Reply
Mira8
March 5, 2015 at 7:52 pm (10 years ago)

Well I just came looking for a recipe and found a philosophy! 🙂 “Don’t yuck my yum” – I love it! So tired of all the haters out there. Great post.
Reply
Amanda
August 26, 2015 at 8:41 pm (9 years ago)

Do you think this would be possible with blueberries? I’m thinking of changing the apple to a sweeter type as well for blueberry pie as well. Any suggestions or recommendations? Thanks!
Reply
- Julie Ruble
  August 29, 2015 at 10:10 pm (9 years ago)
  
  I think something like this filling would be delicious: http://willowbirdbaking.com/2010/03/07/fresh-blueberry-pie/!
  Reply
Carrie
September 4, 2015 at 7:20 pm (9 years ago)

i have a dough I make from scratch for everything they I love and it’s always soft and yummy. Should I make this one instead? I mean, is this dough more flaky like an actual Pop tart?
Reply
- Julie Ruble
  September 4, 2015 at 7:45 pm (9 years ago)
  
  Nope, it’s not special — it’s just a pie crust dough I love (so it IS flaky, but no different than any good pie crust). If you have a favorite, feel free to use it!
  Reply
Angela
September 14, 2015 at 10:34 pm (9 years ago)

I just made this and it looks and smells amazing. I have to wait until tomorrow to cut into that bad boy though. It’s gonna be tough to refrain. I was curious if I should keep it in the fridge or room temp in the meantime? Thanks so much for sharing this recipe!
Reply
Loryn Purvis
September 23, 2015 at 1:01 am (9 years ago)

Wow! This may just be the most creative, awesome pie that I have ever seen. Can’t wait to try it!
Reply
Jenny
October 11, 2015 at 4:46 pm (9 years ago)

I made this as a blueberry pop tart pie and presented it to my nephew for his graduation as a United States Marine! I’ve never seen two pieces of pie disappear so quickly! (I used Nick Malgieri’s blueberry pie recipe.)

My nephew is home on leave for 10 days, and he wants the strawberry pie next! I’m really looking forward to trying it. Thanks so much for the recipe!
Reply
- Julie Ruble
  October 11, 2015 at 8:10 pm (9 years ago)
  
  Sounds like a delicious adaptation, Jenny, and I’m so glad he enjoyed it! Congratulations to him on his accomplishment!
  Reply
Clarissa
April 4, 2016 at 9:02 pm (9 years ago)

I am wondering. Can I leave the vodka out? I know it’s small but why does there need to be vodka in a pop tart pie? I’m not being rude I actually am wondering. I’d make this for my son so if possible to leave the vodka I’d prefer to unless it’s actually needed as part of the recipe. 🙂
Reply
- Julie Ruble
  April 4, 2016 at 10:17 pm (9 years ago)
  
  Hi Clarissa,
  
  It’s necessary for this crust recipe and imparts no flavor — the idea is actually for it to evaporate. Read more about a vodka pie crust here: http://www.thekitchn.com/recipe-review-vodka-pie-crust-68851
  
  You could try another crust recipe in this vodka crust’s place. Hope that helps!
  Reply
Renee’
July 14, 2019 at 7:06 pm (5 years ago)

Hi, can I use tapioca starch in place of grinding the tapioca?
Reply
- Julie Ruble
  July 15, 2019 at 2:05 am (5 years ago)
  
  I’ve never tried it but it does look like it might be possible! This page has some good advice: https://www.thespruceeats.com/instant-tapioca-substitute-4142739
  Reply
Vanessa
July 11, 2022 at 10:43 pm (2 years ago)

This looks so good! Can I make with other kinds of fruit?
Reply
- Julie Ruble
  July 12, 2022 at 12:11 am (2 years ago)
  
  Yes, I’d say any pie filling recipe!
  Reply
Suzanne
July 11, 2022 at 10:45 pm (2 years ago)

Thanks for sharing! Does it keep long?
Reply
Kait
October 4, 2022 at 6:02 pm (2 years ago)

Hi! This looks amazinggg, what kind of sprinkles did you use? They are so cute!
Reply
- Julie Ruble
  October 5, 2022 at 2:05 am (2 years ago)
  
  Thank you! They’re called rainbow sugar sprinkles and are usually available at grocery stores in the baking aisle! Instead of the little rods, they look like colored sugar 🙂 Hope you enjoy!!
  Reply
  - Kait
    October 5, 2022 at 9:15 am (2 years ago)
    
    Thank you!! I will look, so cute. Neeed to make this
    Reply
Jenny
December 31, 2021 at 7:17 pm (3 years ago)

This is fantastic!!!!!!! I’m literally going to the grocery store right now! So excited!!!!!!!
Reply