Next, roll out one of the pie crusts and gently fit it into the pie dish. Pour the strawberry filling into the crust, making sure it’s evenly distributed. Then, cover the filling with the second pie crust. I usually like to crimp the edges for a beautiful finish—nothing beats the rustic look of a well-sealed pie! Using a sharp knife, cut a few slits in the top crust to let the steam escape while baking.
Now for the fun part! Brush the top crust with the egg wash (just whisk an egg with a little water) to give it that golden-brown finish. If you’re feeling festive, add some colorful sprinkles on top; it gives it a whimsical touch that kids (and adults) will adore. Pop it in the oven for about 25-30 minutes, or until the crust is golden and flaky. The delightful smell wafting through my kitchen at this point is absolutely irresistible!
Once baked, let your Strawberry Pop-Tart Pie cool for a bit before slicing. This waiting will help the filling set, and trust me, it’s worth the wait. Your taste buds will thank you when you bite into that flaky crust combined with the sweet, tart strawberry filling!
Pro Tips for Best Results
I found that letting the pie cool for at least 15 minutes helps the filling firm up nicely, making it easier to slice. If you serve it too warm, the filling can ooze out, and while that might be delicious, it can get a bit messy! Trust me, I learned this the hard way during my first attempt.
When it comes to the strawberries, using fresh, ripe berries yields the best flavor. I often pick them up from a local farmer’s market when they’re in season. But if it’s off-season, frozen strawberries can work; just make sure to thaw them beforehand and drain any excess liquid to prevent a soggy crust.
Lastly, if you want an extra layer of sweetness, consider adding a glaze. A simple combination of powdered sugar and a bit of milk drizzled over the cooled pie creates a lovely finish that enhances the flavors beautifully.
Common Mistakes to Avoid
One mistake I made initially was using a glass pie dish without adjusting the baking time. Glass conducts heat differently, so the crust may brown faster. I recommend checking for doneness a little earlier if you’re using glass. (See the next page below to continue…)