Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry Toaster Pastry Pie
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- Level: Intermediate
- Total: 8 hr (includes cooling time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 107 mg
- Sodium
- 186 mg
We took the nostalgic flavors of Pop-Tarts and reimagined them as a fruit-forward pie with a baker’s touch. We started with a homemade all-butter pastry dough to encase the fruit filling in a tender golden crust. For the vibrant filling we leaned into both fresh and freeze-dried strawberries for intense berry flavor and added a hint of lemon for brightness. The final Pop-Tarts touch is a glossy pink glaze — it’s naturally tinted with more freeze-dried strawberries — topped with cheerful rainbow sprinkles. It's both playful and elegant, fun to put together and a delight to serve.
- Level: Intermediate
- Total: 8 hr (includes cooling time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 107 mg
- Sodium
- 186 mg
Ingredients
Pie Dough:
Filling and Topping:
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Directions
- For the pie dough: Pulse the flour, sugar and salt together in a food processor until combined. Add the butter and pulse until it resembles yellow cornmeal with some bean-size bits of butter, about 10 pulses. Add the beaten egg and pulse just until a dough starts to come together. If it looks dry, pulse in up to 1 tablespoon of cold water. Remove the dough from the processor and use your hands to press it together into a rough ball. Divide it into 2 equal disks, wrap in plastic and refrigerate for at least 1 hour.
- Position a rack in the bottom third of the oven and preheat to 375 degrees F.
- On a floured surface, roll each dough disk into an 11- to 12-inch circle. Line a 9-inch pie plate with one circle, trimming it to leave a 1/2-inch overhang. Place the second circle on parchment and refrigerate both this and the pie plate while preparing the filling.
- For the filling and topping: Finely grind the freeze-dried strawberries in a spice grinder or mini food processor, then pass them through a fine-mesh sieve to remove any lumps or large seeds. Whisk 1 1/2 teaspoons of the ground strawberries into the confectioners’ sugar in a small bowl, cover tightly and set aside for the glaze (see Cook’s Note).
- Combine the fresh strawberries, superfine sugar, cornstarch, lemon juice, 1/4 teaspoon salt and the remaining ground freeze-dried strawberries in a medium bowl. Toss to coat and let macerate for 15 minutes.
- Pour the fruit and any accumulated juices into the chilled pie shell. Drape the second dough circle over the filling. Trim to match the bottom crust’s edge, then fold the top layer of dough under the edge of the bottom layer so that it is flush with the side of the pie plate. Use the back of a fork to seal and crimp the edges together. Beat the egg in a small bowl with a fork to make an egg wash. Brush the top of the pie with the egg wash. Cut a 3-inch X-shaped vent in the center.
- Place the pie on a baking sheet and bake on the lower oven rack until the filling is bubbling and thickened and the crust has browned all over, 60 to 70 minutes, rotating the pie pan halfway through. If the top of the pie starts to get too dark brown, tent it loosely with foil. Transfer the pie to a cooling rack and cool to room temperature, at least 4 hours or overnight.
- Make the glaze: Whisk the reserved freeze-dried strawberry and confectioners’ sugar mixture together with 3 tablespoons heavy cream and 1 pinch salt in a small bowl until smooth. Add more heavy cream, 1 teaspoon at a time, until the icing is thick but pourable enough to drip slowly off a spoon. Spread the icing evenly over the top of the cooled pie, then immediately sprinkle with coarse rainbow sugar or nonpareils. Let the glaze set for about 1 hour before slicing and serving. Leftovers can be covered and stored at room temperature for up to a day or refrigerated for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ground freeze-dried strawberries tend to clump together when left to sit on their own. Stirring them into the confectioners’ sugar first keeps the mixture light and powdery, so it makes a smooth glaze later in the recipe.
