Name: This Pop-Tart Pie Is the Nostalgic Dessert I Can't Stop Making
Prep time: 40 min
Cook time: 55 min
Total time: 4 h 35 min
Yield: 10
Cuisine: American
Ingredients: 1 package premade refrigerated pie crusts (enough for one double-crust pie); 2 pounds frozen mixed berries, thawed and drained; 3/4 cup (150g) granulated sugar; 1/3 cup (45g) to 6 tablespoons (55g) cornstarch (see recipe note); 1 tablespoon finely grated lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon kosher salt; 1 teaspoon whole milk; 1 1/4 cups (140g) powdered sugar, plus more as needed; 4 teaspoons whole milk, plus more as needed; 1/2 teaspoon vanilla extract; Pinch kosher salt; Rainbow sprinkles or rainbow coarse sanding sugar, as desired

1 Arrange a rack in the bottom third of the oven. Line a rimmed baking sheet with foil and place it on the bottom rack.

2 Unwrap and unroll one of the pie crusts. Line a 9-inch pie pan with the dough, pressing it into the corners so it sits flush with the plate. Refrigerate while you make the filling.

3 Place the thawed and drained berries in a large bowl. Use a fork to lightly mash any very large berries into smaller chunks. It’s okay if some of the smaller berries get mushed. Add the sugar, cornstarch, lemon zest, lemon juice, and salt to the berries and toss until well combined and no dry pockets of cornstarch remain.

4 Remove the bottom crust from the refrigerator and scrape the berry filling into an even layer in the pie crust. Unwrap and unroll the remaining pie crust and place it over the berry filling. Tuck the overhanging top dough under the edge of the bottom crust's rim to build up the edge. Use a fork to crimp the crust edge and help seal the top and bottom crusts together. Brush the crust evenly all over the top and edge with milk. Score the pie with four 1-inch cuts (1 1/2 to 2 inches apart) to allow steam to escape.

5 Place the pie on the preheated baking sheet on the bottom rack of the oven. Bake for 25 minutes. Reduce the oven temperature to 375°F and continue to bake until the filling is bubbling slowly and has thickened (it should read at least 195°F on a digital thermometer) and the crust is golden brown, about 30 minutes more. Tent the pie with foil if the crust is getting too dark.

6 Place the pie on a wire rack and let cool to room temperature before glazing, about 2 1/2 hours. (It’s okay if the pie crust has small cracks and/or some of the filling bubbles out. As the pie cools, any cracks should settle closer together.)

7 Whisk together the powdered sugar, milk, vanilla, and salt in a small bowl until smooth. The glaze should be thick but spreadable and fall off the whisk in thick, slow ribbons. If it’s too thin, add more powdered sugar, and if it’s too thick, thin it with more milk. Spoon the glaze over the top of the cooled pie, gently pushing it to the crimped edge with the back of the spoon. Top with rainbow sprinkles or sanding sugar as desired. Let the glaze set before slicing, about 30 minutes. Leftover pie can be stored covered at room temperature for up to 2 days. The glaze will moisten and become soft if the pie is sliced. The pie may be reheated, but because the glaze will melt, this pie is best at room temperature. Love the recipe? Leave us stars and a comment below!