Strawberry Pop-Tart Pie

by Julie Ruble on August 4, 2014 · 46 comments

Strawberry Pop-Tart Pie
Strawberry Pop-Tart Pie

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.

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{ 43 comments… read them below or add one }

Karen @ The Food Charlatan August 4, 2014 at 1:46 am

“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. :)

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Julie Ruble August 4, 2014 at 12:15 pm

LOL! Thanks Karen :)

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FoodNerd August 4, 2014 at 3:36 am

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

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Julie Ruble August 4, 2014 at 12:15 pm

I must agree! Thanks!

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Carrie @Bakeaholic Mama August 4, 2014 at 7:12 am

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!

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Julie Ruble August 4, 2014 at 12:14 pm

Hate that!! It needs to have a shortcut key on the keyboard for food bloggers, right?! LOL. Thanks Carrie!

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Lauren at Keep It Sweet August 4, 2014 at 7:51 am

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!

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Julie Ruble August 4, 2014 at 12:14 pm

Totally agree. Thanks Lauren!

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Emily R August 4, 2014 at 9:04 am

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! :)

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Julie Ruble August 4, 2014 at 12:14 pm

YESSSS that’s a fantastic idea :) Thanks Emily!

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Valerie | Pursuit of Sweetness August 4, 2014 at 9:44 am

“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.

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Julie Ruble August 4, 2014 at 12:13 pm

Thanks, Valerie!

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Cindy Briley August 4, 2014 at 9:50 am

Haha!! I know plenty of yum yuckers. I usually call them Debbie Downers ala SNL. Anyway, beeeuuuutiful pie. Really want to try that crust.

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Julie Ruble August 4, 2014 at 12:13 pm

Yep, they’re sure out there! Thanks Cindy! The crust is GREAT!!

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Becca @ Amuse Your Bouche August 4, 2014 at 10:42 am

Oh my gooood yes! Who knew that just a little bit of icing could turn a normal (but delicious!) pie into THIS BEAUTIFUL THING!

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Julie Ruble August 4, 2014 at 12:13 pm

Aw, thanks Becca!

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Amy | Club Narwhal August 4, 2014 at 11:33 am

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!

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Julie Ruble August 4, 2014 at 12:13 pm

I know, right?! They’re delicious, and let’s not let anyone tell us differently ;)

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Sherri@The Well Floured Kitchen August 4, 2014 at 12:08 pm

Great post and good reminder to stop and think before we speak! I love this idea, so creative. Pop tart pie=yum!

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Julie Ruble August 4, 2014 at 12:20 pm

Thanks Sherri!

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christine August 4, 2014 at 12:30 pm

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)

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Julie Ruble August 4, 2014 at 12:31 pm

Thanks for sharing your method, Christine!

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Stefanie August 4, 2014 at 1:12 pm

Oh my god this looks absolutely phantastic! Will try this the next days!! :D

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Julie Ruble August 4, 2014 at 1:25 pm

Thanks Stefanie!

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Rebecca {foodie with family} August 4, 2014 at 2:17 pm

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!

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Julie Ruble August 4, 2014 at 7:11 pm

Thank YOU for our awesome new phrase :D

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Marye August 4, 2014 at 2:34 pm

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!

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Julie Ruble August 4, 2014 at 7:11 pm

Thanks, Marye!

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Jennifer | Bake or Break August 4, 2014 at 3:51 pm

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.

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Julie Ruble August 4, 2014 at 7:12 pm

Thanks Jennifer :)

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Jaren (Diary of a Recipe Collector) August 4, 2014 at 5:07 pm

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!

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Julie Ruble August 4, 2014 at 7:12 pm

Thanks Jaren! I agree.

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Anton August 4, 2014 at 9:08 pm

Icing on pie, oh where have you been all my life? Yes yes yes please.

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Julie Ruble August 4, 2014 at 10:44 pm

Thanks, Anton :)

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Heather || Heather's Dish August 4, 2014 at 9:11 pm

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!

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Julie Ruble August 4, 2014 at 10:44 pm

She so is! :) Thanks, Heather!

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cheri August 4, 2014 at 10:38 pm

This is so clever, love pop tarts and everything about this pie.

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Julie Ruble August 4, 2014 at 10:45 pm

Thanks Cheri!

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Erin @ The Spiffy Cookie August 5, 2014 at 12:34 pm

Love this!! Such a fun topping for fruit pie.

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Julie Ruble August 6, 2014 at 12:28 am

Thank you, Erin!

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Annie @ Annie's Noms August 6, 2014 at 3:18 am

This looks amazing!! I love pop tarts and in pie form? Divine!!

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Julie Ruble August 6, 2014 at 10:22 am

Thank you, Annie!

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Erin M August 9, 2014 at 7:49 pm

This looks so great!

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