Giant Strawberry Pop-Tart
A fun Giant Strawberry Pop-Tart made with flaky pie crust, sweet strawberry preserves, simple icing, and colorful sprinkles.
Print
Pin
Servings: 12
Ingredients
For the Pop-Tart
- 4 ready-to-bake pie crusts
- 1 ½ cups strawberry preserves
- 3 tbsp softened butter for brushing
For the Icing
- 2 cups powdered sugar
- 4 tbsp milk
- Sprinkles for garnish
Instructions
Preheat the oven.
- Preheat the oven to 375°F.
Prepare the sheet pan.
- Lightly coat a large sheet pan with non-stick cooking spray.
Prepare the bottom crust.
- On a large cutting board or clean work surface, roll two ready-to-bake pie crusts together to form one large sheet of dough.
Trim the bottom crust.
- Using a pastry wheel or sharp knife, trim the dough into a rectangle measuring approximately 12x16 inches, or to the best size that fits the sheet pan.
Transfer the bottom crust.
- Gently roll the prepared crust around the rolling pin, then carefully transfer it to the prepared sheet pan. Unroll and position it evenly.
Add the strawberry filling.
- Spread the strawberry preserves over the center of the crust, leaving a 1-inch border around all edges.
Prepare the top crust.
- On the same cutting board or work surface, roll the remaining two ready-to-bake pie crusts together. Trim the dough to match the size of the bottom crust.
Place the top crust.
- Gently roll the top crust around the rolling pin, transfer it to the sheet pan, and place it evenly over the strawberry preserves.
Seal the edges.
- Use your fingers to pinch the top and bottom crusts together around the edges.
Crimp the edges.
- Use a fork to gently press around the sealed edges to secure the filling inside and create a decorative border.
Vent the pastry.
- Use a toothpick to poke small holes across the top center of the pastry to allow steam to escape during baking.
Brush with butter.
- Brush the top and edges of the pastry evenly with the softened butter.
Bake the Pop-Tart.
- Bake for approximately 25 minutes, or until the crust is golden brown. Rotate the sheet pan halfway through the baking time for even browning.
Monitor the filling.
- If the strawberry filling begins to seep from the edges and a rimmed sheet pan is not being used, place a larger pan underneath to catch any drips. If needed, carefully remove excess jam from the pan and return the pastry to the oven to finish baking.
Cool the pastry.
- Remove the Giant Strawberry Pop-Tart from the oven and allow it to cool while preparing the icing.
Prepare the icing.
- In a small mixing bowl, whisk together the powdered sugar and milk until smooth and spreadable.
Ice the Pop-Tart.
- Spread the icing over the center of the cooled pastry, leaving the crimped edges visible.
Garnish.
- Immediately top the icing with sprinkles before it sets.
Slice and serve.
- Cut into squares or rectangles and serve.
Notes
To make this recipe gluten-free, replace the ready-to-bake pie crusts with certified gluten-free pie crusts or homemade gluten-free pie dough.
Confirm that the strawberry preserves are certified gluten-free, as some brands may contain additives or be processed in shared facilities.
Use certified gluten-free powdered sugar and sprinkles, especially when preparing this recipe for someone with celiac disease or gluten sensitivity.
Verify that the butter and milk are gluten-free and free from cross-contamination warnings.
Prepare the recipe on a clean work surface with clean utensils, a clean rolling pin, and a clean sheet pan to avoid cross-contamination.
If using gluten-free pie dough, handle it gently, as it may be more delicate than traditional pie crust. Chill the dough briefly if it becomes too soft to transfer.