Strawberry Tart Pie: A Heavenly 4-Ingredient Showstopper

No heading needs to be written for the introduction. Let me tell you, this Strawberry Tart Pie is the kind of dessert that makes people gather around the table just to admire it before digging in. I first made this for a summer potluck years ago, and now it’s my go-anywhere showstopper. The magic? Fresh strawberries cooked down into a jammy filling, hugged by a flaky crust, then drizzled with sweet royal icing and showered with rainbow sprinkles—because why not? After testing countless versions (some too runny, others too sweet), I landed on this foolproof method with cornstarch for the perfect set and a touch of lemon zest to brighten it all up. Trust me, one bite and you’ll see why this pie feels like a celebration on a plate.

Why You’ll Love This Strawberry Tart Pie

Oh, where do I even start? This pie is like a little slice of happiness—here’s why:

• Easiest fancy dessert ever: Store-bought crust? Yes, please! No one will guess how simple it is.
• Bursting with fresh strawberries: That jammy filling tastes like summer in every bite.
• That glossy glaze: The royal icing drizzle turns it from “homemade” to “bakery-worthy” in seconds.
• Sprinkle magic: Rainbow nonpareils make it irresistible to kids (and let’s be real—adults too).
• Party perfection: Bring this to any gathering and watch it disappear before the main course!

Seriously, it’s the pie that keeps people coming back for “just one more sliver.”

Ingredients for Strawberry Tart Pie

Here’s everything you’ll need to make this sunny, sprinkle-topped beauty—measurements matter here, so grab those cups and spoons!

• 2 – 9″ store-bought or homemade pie crusts (thawed if frozen)
• 1/3 cup water
• 2 lbs. fresh strawberries, hulled and halved (about 4 cups)
• 3/4 cup granulated sugar
• 2/3 cup cornstarch
• 1/2 lemon, juiced and zested (about 1 tablespoon juice + 1 teaspoon lemon zest)
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons half and half (for the glaze)
• Rainbow nonpareil sprinkles (because joy is mandatory!)

Ingredient Notes & Substitutions

Cornstarch is key—it thickens the filling without cloudiness. In a pinch, tapioca starch works too (use 1/2 cup). No half and half? Whole milk or heavy cream will do, but adjust slowly to avoid a runny glaze. And while frozen strawberries can work, fresh berries give that bright, jammy texture we love. (P.S.: Skip the sprinkles if you must, but… why?)

Equipment You’ll Need

Gather these trusty tools—nothing fancy, just the basics to make pie magic happen:

• 9″ pie plate (glass or ceramic for even baking)
• Medium pot (for that luscious strawberry filling)
• Whisk (to avoid cornstarch lumps!)
• Sharp knife (hulling strawberries is easier with a paring knife)
• Pastry brush (optional, but great for crimping edges)

How to Make Strawberry Tart Pie

Ready to turn those beautiful strawberries into a pie that’ll steal the show? Follow these simple steps—I promise, it’s easier than it looks!

Step 1: Prepare the Strawberry Filling

First things first: get that filling going! In a medium pot over medium-low heat, combine water, strawberries, sugar, lemon juice, zest, vanilla, and salt. Let it bubble gently for 4-5 minutes until the berries soften and release their juices—you’ll smell that sweet-tart magic happening. Now whisk in the cornstarch and keep stirring for just 1-2 minutes until it thickens into a glossy, jammy consistency. Don’t walk away here! Overcooking makes the filling too stiff. Remove from heat the second it coats your spoon.

Step 2: Assemble and Bake the Pie

While your oven preheats to 375°F, fit one crust into a greased 9″ pie plate. Pour in that warm strawberry goodness (it’ll be thick—perfect!). Lay the second crust on top, trim the edges, and crimp them together with your fingers or a fork for that classic pie look. Pro tip: Cut 4-5 small slits in the center so steam can escape. Bake for 35-45 minutes until the crust is golden brown—your kitchen will smell incredible!

Step 3: Glaze and Decorate

Here’s where patience pays off: let the pie cool completely, about 2 hours. Rushing this means runny glaze—trust me, I’ve been there! Whisk powdered sugar and half-and-half until smooth, then drizzle artfully over the cooled pie with a spoon or piping bag. Immediately shower with sprinkles (they’ll stick to the wet glaze). Let the icing set for 15 minutes before slicing into those gorgeous, berry-packed wedges.

Tips for the Perfect Strawberry Tart Pie

Here’s my hard-won wisdom after many (many!) strawberry pie experiments—follow these tips, and yours will turn out bakery-perfect every time:

• Fresh is best: Those juicy, ripe strawberries make all the difference—skip the frozen ones unless absolutely necessary.
• Don’t overfill: Leave a 1/2-inch border when adding the top crust to prevent leaks (sticky strawberries love to bubble over!).
• Chill your crust: If using homemade dough, pop it in the fridge for 30 minutes before rolling—cold dough = flakier results.
• Thicken wisely: Stir that cornstarch in gradually to avoid lumps, and don’t rush the thickening step—it should coat the back of a spoon thickly.
• Cool completely: I know it’s tempting, but slicing into a warm pie guarantees a messy glaze situation. Worth the wait!

Little tricks, big payoff—your future self will thank you when that first slice comes out picture-perfect.

Serving and Storage

This pie is pure sunshine served chilled—I love it with a dollop of whipped cream or vanilla ice cream melting into those jammy strawberry layers. Leftovers? (As if!) Store any precious slices in an airtight container in the fridge for up to 3 days. The glaze might soften a bit, but the flavor just gets better. Pro tip: Add fresh sprinkles before serving again for that just-made look!

Strawberry Tart Pie FAQs

I’ve gotten so many questions about this pie over the years—here are the answers to the ones that pop up most often:

• Can I use frozen strawberries? You can, but thaw and drain them first—they’ll release extra liquid that can make your filling runny. Fresh berries give that perfect jammy texture, though!
• How do I prevent a soggy bottom crust? Two tricks: 1) Bake your pie on the oven’s lower rack, and 2) Brush the bottom crust with a thin layer of beaten egg white before adding filling—it creates a moisture barrier.
• What can I use instead of cornstarch? Tapioca starch (use 1/2 cup) works great. Flour can substitute in a pinch, but it’ll make the filling cloudy.
• Can I make this ahead? Absolutely! Bake the pie (without glaze) 1 day ahead, then add the icing and sprinkles just before serving—the crust stays crispier this way too.
• My glaze is too thick/thin—help! Too thick? Add half-and-half 1 teaspoon at a time. Too thin? Whisk in more powdered sugar until it ribbons off your whisk.

Still stumped? Drop me a comment—I’m happy to troubleshoot your pie adventures!

Nutritional Information

Just a heads up—these values are estimates and will vary based on your specific ingredients and brands. A typical slice of this Strawberry Tart Pie has about 350 calories, with that sweet-tart strawberry filling balancing the flaky crust and sugary glaze. (But let’s be real—this pie is pure joy, not a diet food!)

Final Thoughts

There you have it—my all-time favorite Strawberry Tart Pie that never fails to wow. Give it a try and tag me in your photos—I’d love to see your sprinkle-covered masterpieces! Happy baking!

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