Strawberry Pop Tart Slab Pie

1. Stage

Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper.

2. Stage

Roll out first square of the dough: Flour a clean counter well and roll out the pastry dough into a rectangle a little larger than 12x8 inches, to a 1/4-inch thickness. 

3. Stage

Trim the edges: Trim the sides of the dough with a sharp knife to get clean edges.

4. Stage

Fold the dough over the rolling pin: Using the rolling pin to transfer the dough to the lined baking tray: carefully roll the dough back onto the rolling pin, brushing off any excess flour.

5. Stage

Transfer the dough to the baking tray: Roll the pin with the dough away from you and onto the baking tray.

6. Stage

Make an egg wash and brush the edges: In a small bowl, beat an egg until combined. Brush the sides of the dough with the egg wash on all four sides.

7. Stage

Add the strawberry jam: Spread the strawberry jam evenly on the dough, avoiding the egg washed edges.

8. Stage

Roll out the second square of the dough: Roll out the second piece of dough just like before, into a rectangle a little larger than 12x8 inches, to a 1/4-inch thickness. Trim the edges and roll the dough back onto the rolling pin, brushing any excess flour off.

9. Stage

Cover the slab pie with the dough: Carefully roll the pin with the dough away from you and over the first piece of dough with jam.  Use your fingers to push the edges of the dough together.

10. Stage

Crimp the edges: Get a fork and press into the edges of the dough. Repeat this to create a crimped edge pattern, sealing all around the slab pie. 

11. Stage

Poke the dough with a fork: Using the same fork, poke the dough on top 3 to 4 times to help release any steam while baking.

12. Stage

Egg wash the top and bake: Brush the top with the egg wash and bake until the top is golden and dry to the touch, about 20 to 25 minutes. A little jam might spread out while baking which is fine.

13. Stage

Remove from the oven and cool: Remove the slab pie from the oven and let it cool on the baking tray for 45 minutes. Do not try to shift it while warm, as it will break.

14. Stage

Make glaze and decorate: In a medium bowl, mix the powdered sugar, milk, and vanilla until smooth. The glaze should evenly coat the back of a spoon, similar to that of heavy cream. If it is too thick add a little more milk, if it is too thin add more powdered sugar. Pour over the cooled slab pie and spread it evenly over the tart with the back of a spoon. Sprinkle with the rainbow sprinkles and let it sit until the glaze is set, 5 to 10 minutes.

15. Stage

Slice and serve: Using a sharp knife, slice the slab pie into 8 pieces and serve with milk.  Store the leftover in an airtight container or zip-top bag in the fridge for 3 days, or wrap pieces well and freeze for up to 1 month.  Love the recipe? Leave us stars and a comment below!