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To a large sauce pot (4 quart), over medium heat, add the fresh diced strawberries and granulated sugar. Cook the strawberries for 10-12 minutes or until most of their juices have been released and the liquids start to rapidly boil. Be sure to stir often to avoid the liquids from burning or bubbling over.
5 cups fresh strawberries,1 cup granulated sugar
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To a small bowl, whisk together the fresh lemon juice and cornstarch until smooth and all the cornstarch has dissolved completely. This will create a slurry to thicken the strawberry filling even more.
4 tablespoons cornstarch,4 tablespoons fresh lemon juice
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While whisking constantly, slowly pour in the cornstarch slurry to the boiling strawberries and cook for another 1-2 minutes or until the strawberry filling is thick and glossy. Do not stop whisking to ensure that no lumps form from the added cornstarch slurry.
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Remove the cooked strawberry filling from the heat, stir in the vanilla extract, then transfer the strawberry filling to a large shallow bowl to allow the filling to cool for approximately 30 minutes before adding to the prepared pie crust. It should be warm to the touch (not too hot) when added to the pie crust.
1 teaspoon vanilla extract
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Adjust the racks in your oven to allow the pie to be baked in the lower two-thirds of the oven and preheat the oven to 375°F.
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Place a 9 inch pie dish onto a large rimmed baking sheet. The baking sheet will catch any strawberry syrup that may bubble over and will make transporting the pie to, and from, the oven easier.
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Remove the refrigerated pie crusts from their packaging and unroll the pie crusts according to the package instructions. Place one pie crust into the bottom of the 9 inch pie dish pressing the bottom and sides up against the pie dish. The second crust will be used for the top of the pie.
14.1 ounce package refrigerated pie crusts
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Whisk the egg in a small bowl to create an egg wash for the pie crust.
1 large egg
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Using a pastry brush, lightly brush the bottom and sides of the pie crust inside the pie dish. Be sure to cover the entire surface of the pie crust as this will help to ensure the strawberry pie filling does not make the crust soggy when baked and will also make sure the top and bottom crust seal well when crimped together. Set aside the remaining egg wash for brushing the top crust.
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Pour the slightly warm strawberry filling into the prepared pie crust.
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Top the pie with the second pie crust. Using a sharp paring knife, trim the excess crust from the outer edges of the pie dish. Using the tines of a fork, crimp the edges of the pie crust to seal the top and bottom crusts together.
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Lightly brush the entire top surface of the strawberry pop tart pie with the egg wash. You can discard any excess egg wash you may have when done.
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Using a sharp paring knife again, cut 4 – 1 inch slits into the top crust to allow steam to escape as the pie bakes. This will help prevent the liquids from bursting out the edges of the crust and bubbling over.
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Bake the strawberry pop tart pie in the lower two-thirds of your oven for 40-45 minutes or until the crust is golden brown. Remove the pie, and the rimmed baking sheet, from the oven and allow the strawberry pop tart pie to cool completely (for a minimum of 5-6 hours), or until it feels fully cool to the touch, at room temperature before adding the glaze.
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Once the pie has cooled completely, make the glaze by adding the sifted powdered sugar, 2 tablespoons whole milk and vanilla extract to a medium bowl and whisk until smooth. The consistency of the glaze should be thick yet still easily spreadable. If needed, you can add more whole milk, 1 teaspoon at a time, until it reaches a thick yet spreadable consistency, similar to melted white chocolate.
1½ cups powdered sugar,2-2½ tablespoons whole milk,½ teaspoon vanilla extract
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Using a large spoon, slowly add the glaze over the surface of the cooled pie, spreading to an even coating, being careful not to go as far as the outer crimped edges. This is reminiscent of the classic pop tart pastries. Evenly sprinkle the rainbow sanding sugar over the glaze.
½ teaspoon rainbow sanding sugar sprinkles
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Allow the glaze to harden and set (minimum of 30 minutes) before slicing and serving this strawberry pop tart pie.
