Giant Strawberry Pop Tart

This giant strawberry pop tart recipe is a nine portion version of a favorite childhood treat! It has a buttery crust, a delicious strawberry jam filling and is topped with the easiest, most icing and fun rainbow sprinkles!

This giant pop tart is a cross between a pop tart and a homemade pie. Both the pie crust and the jam filling can be homemade or store bought.

I wanted to come up with a pie that was fun to make, serve and eat. What is more fun than a giant strawberry frosted pop tart?

If you’re looking for more easy pie recipes, try my blueberry strawberry pies, giant blueberry pop tart, and my blueberry pop tarts!

WHY YOU WILL LOVE THIS RECIPE

• Fun: This big pop tart is fun to make, look at and eat!
• Like Real Pop Tarts: They have a similar pastry and jam filling and really look like a really big pop tart.
• A Perfect Dessert: A giant pop tart is basically like serving a pie! With a giant pop tart, you can choose between middle and edge pieces!

INSTRUCTIONS

This giant pop tart can be homemade or semi homemade with the help of store bought jam and/or pie crust.

HOW TO MAKE THE SEMI HOMEMADE VERSION

For semi homemade, you can skip making the pie crust and jam and go straight to assembling your pop tart. It’s definitely a great option that’ll save you some time and spare you some dish washing.

I recommend you still make the icing because I’m not sure what you’d buy as a substitute and it is literally the easiest icing you can make.

HOW TO MAKE THE HOMEMADE VERSION

To make homemade pop tarts, you’ll need to start by making a pie crust. I start with this step because it needs a couple of hours in the fridge before it’s ready to be used.

ABOUT THE PIE CRUST

I started with my great grandmother’s recipe (pictured above), but made a few tweaks to it. I added some sugar and replaced the lard with more butter.

PIE DOUGH TEMPERATURE

The most important thing to keep in mind when making the dough is to keep the ingredients and dough cold. Bon Appetit has a cool article on the why and the how of keeping pie dough cold.

When making the dough, I like to first cut my butter into cubes and then stick it back in the fridge while I measure out my dry ingredients.

MAKING THE DOUGH

Start by pulsing together the dry ingredients in a food processor so that they’re mixed together. Next, pulse in the chopped butter followed by the ice water.

Swirling an ice cube around in your cold water is a good idea because sometimes cold water straight from the tap is more room temperature. Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together. You definitely don’t want it to be wet/sticky.

It’s even helpful to have two sheets of plastic wrap already on the counter and ready for some dough to land on it. Just divide the dough in half, gently push down on the dough to form two disks, wrap each disk up nicely with the plastic wrap and put them in the fridge.

MAKING THE JAM

I like to make the jam after the dough since it doesn’t need as much fridge time. Putting the jam in the fridge allows it to cool and also helps it thicken up a bit more.

ROLLING OUT THE DOUGH

Once your dough is chilled and ready to go, you’ll want to have the following tools:

• a ruler
• a well floured rolling pin
• a sharp knife or pizza cutter: for trimming the edges
• a parchment paper lined baking sheet
• a pastry brush or two: one for brushing the egg wash and one for brushing off excess flour off your dough

Be gentle when rolling out your dough and transferring it to the baking sheet. At the same time, don’t worry if it’s not the perfect 9″ x 12″ rectangle. It’s homemade and some of the beauty of homemade is seeing the imperfections.

Once your dough is rolled out, spread the jam leaving about a 1 ” border. Brush the border with egg wash, but don’t discard the egg wash since you’ll use it on the top of the pop tart to help it get nice and golden when it bakes.

Once your top layer is on, go ahead and trim any extra dough if needed. Use your fingertips to gently press the edges together and then use a fork to press indentations in the edges. This part is fun because you really start to see it look like a pop tart.

Next, you’ll put some holes in the top of your tart to allow steam to release as it bakes. You could do larger slits as you would with a pie, but I like the small holes to keep it looking more like a pop tart. Make the holes with a toothpick or the tines of a fork.

Almost done! Just pop it in the fridge for another half hour then brush it with egg wash and bake it!

The icing will take you all of two minutes to make. Just stir together powdered sugar, heavy cream, milk and vanilla. I like the richness that heavy cream adds but if you don’t have any, you can still make the icing with milk in place of heavy cream.

Feel free to drizzle the icing over top or spoon and spread it. Sprinkles are optional but highly recommended!

HOW TO ENJOY YOUR POP TARTS

To serve, cut pop tarts into thirds both horizontally and vertically. Since it was baked as a giant loaded with filling, it tends to work better when served on a plate rather than hand held!

This giant strawberry pop tart really is the coolest, most fun seasonal dessert to make this spring or summer! It’s a retro treat that’ll take you back to your childhood while allowing you to enjoy some delicious, seasonal strawberry flavor!

FOR MORE FRUIT FILLED DESSERTS, CHECK OUT MY:

• Banana Brownies
• Upside Down Blackberry Cupcakes
• No Churn Raspberry and Roasted Strawberry Ice Cream
• Lemon Crinkle Cookies
• Lemon Blueberry Muffins

Giant Strawberry Pop Tart

★★★★★ 5 from 2 reviews

• Author: Natalie
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 Giant pop tart, 9 individual pop tarts
• Category: Desserts, Baking
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Giant Strawberry Pop Tart recipe is an easy, homemade version of a classic comfort food! Includes recipes for delicious, from scratch pie dough and strawberry jam and options for easy store bought swap outs! All coated in a simple, super easy icing and topped with rainbow sprinkles!

---

Ingredients

Units USM

FOR THE JAM FILLING (Use recipe below or about 1 cup store bought jam)

• 3 cups strawberries, hulled and roughly chopped
• 1/4–1/2 cup sugar (to taste)
• 1/2 lemon, juiced and zested
• pinch of sea salt
• 1 1/2– 2 teaspoons cornstarch
• 1/4 teaspoon vanilla

FOR THE CRUST (Use recipe below or store bought pie crust)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup unsalted butter, cold, cubed
• 3–4 tablespoons ice cold water

FOR THE EGG WASH

• 1 egg, beaten
• 1 teaspoon milk

FOR THE ICING

• 1 cup powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon milk
• 1/2 teaspoon vanilla

FOR THE DECORATION

• Rainbow sprinkles

---

Instructions

FOR THE STRAWBERRY JAM FILLING

1. Add the strawberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

FOR THE DOUGH

1. Fill a small bowl with some cold water and an ice cube. Set aside. Chop butter into cubes and place in the fridge or freezer for about 15 minutes while you assemble the dry ingredients.
2. In a food processor, pulse to combine the flour, sugar, and salt. Add the cubed butter and pulse until the dough resembles wet sand. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. 
3. Turn dough out onto a sheet of plastic wrap. Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a flat oval disk. Place each disk in the fridge for at least 30 minutes or up to two days.* 
4. Generously flour your counter. When ready to assemble the pop tart, remove one disk from the fridge. Gently roll the first disk out on your floured counter into a rectangle 9″ x 12″ in size. Use a pizza cutter or knife to trim the edges.
5. Carefully transfer dough to the baking sheet and place the baking sheet in the fridge. Roll out second disk the same size as the first one. 
6. Brush the edge of the first crust with a 1-inch border of egg wash. Spread the strawberry jam evenly over the dough. Leave a 1 inch border.
7. Carefully place the top crust over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the dough and place in the fridge for 30 minutes.
8. Preheat oven to 375 F. Remove dough from fridge and brush allover with the egg wash. Bake for 20-25 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and allow to cool before icing. 

FOR THE ICING

1. Stir together the powdered sugar, heavy cream, milk, and vanilla. Pour and spread over the pop tart. Top with sprinkles as desired!

 

---

Keywords: pop tart, pop tarts, giant pop tart, strawberry, strawberry jam, strawberries, pie crust, pie, pie dough