Recipe: Strawberry Pop Tart Pie

I used a lot of less strawberries than the original recipe called for but somehow the cake was pretty much perfectly full so I’m not sure how the math on that works out (or maybe because she used frozen and I used fresh?). This is a cake that desires to be frosted. It was beautiful without out but the frosting/glaze is what gives it it’s pop tart effect. I’ve never been a fan of pop tarts but I enjoyed the illusion and loved the crust on this pie too. The dough is very wet so don’t be afraid to aggressively flour everything when working with it.

Strawberry Pop Tart Pie
Serves 10
Crust Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon table salt
  3. 12 tablespoons cold unsalted butter
  4. 1/2 cup cold vegetable shortening
  5. 1/4 cup cold vodka
  6. 1/4 cup cold water
  7. 1 egg lightly beaten with 1 teaspoon water for egg wash
Filling Ingredients
  1. 2 pints strawberries
  2. 1 apple, grated
  3. 1.5 tablespoons sugar
  4. 3 tablespoons quick-cooking tapioca
  5. 2 tablespoons unsalted butter
  6. salt
Glaze Ingredients
  1. 1/2 cup powdered sugar
  2. a small pinch vanilla
  3. 1 tablespoons milk
  4. sprinkles
  1. Make the crust by mixing the flour, salt, butter and shortening, water and vodka. Pulse or mix until the dough starts to form a wet ball. Separate the dough evenly in to two disc, cover in sheets of plastic wrap and chill overnight.
  2. Make the filling:. Cook about half the strawberries in a medium saucepan over medium heat, stirring frequently, until the berries bust, about 12-15 minutes. Turn the heat off and add the grated apple, uncooked berries, sugar, tapioca, and salt and stir to combine.
  3. Assemble and bake: Roll out one disk of pie dough on a floured surface until it’s about 2 inches larger than your pie plate 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 the (cool) strawberry mixture into the crust then 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.
  4. Bake at 400F for 30 minutes then reduce the oven temperature to 350 degrees and bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Cool to room temperature (pies take a really long time to cool btw, at least 4 hours). Then whisk together the glaze ingredients and drizzle it lightly over the pie. Add sprinkles. Cut into wedges and serve.
Adapted from Willow Bird Baking
Mab Made Food

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