This sweet and sprinkle-topped pie reminds us of everyone’s favorite breakfast pastry. Essentially a dressed-up slab pie, this giant “Pop-Tart” is filled with a sweet raspberry filling and topped with classic pink icing. Not only does it serve a crowd, it also brings back memories of the flaky crust and confetti sprinkles of the store-bought toaster variety. Instead of the hand-held version, go for this super-sized DIY dessert you can share with all your friends.
Prep time: 30 minutes
Bake time: 45 to 55 minutes
Total time: 80 to 90 minutes, plus cooling
Pie dough for 3 single crusts, homemade or store-bought
8 cups of fresh or frozen raspberries
1 1/4 cups granulated sugar
1/3 cup cornstarch
1 Tbsp fresh lemon juice
1 tsp cinnamon
2 Tbsp cream
Sugar for sprinkling
2 cups confectioner’s sugar, sifted
2 to 4 Tbsp milk
1. Preheat oven to 400°F.
2. Lightly dust a clean surface with flour. Roll out 1/2 of the pie dough to about 1/4-inch thick and in the shape of a large rectangle. The dough should be about 2 inches larger than your pan on each side. We used a 9 by 13-inch jelly roll pan.
3. Gently roll the dough back over the rolling pin, lift and place inside the pan. Fit the dough into the rectangular pan, leaving a bit of overhang around the edges. Place in the refrigerator to chill.
4. Meanwhile, gently fold the raspberries with the sugar, cornstarch, lemon juice and cinnamon in a large mixing bowl. Remove the pan from the fridge, and fill the bottom pie crust with the raspberries. Leave any juices behind. Return to the refrigerator to chill.
5. Again, lightly dust a clean surface with flour. Roll out the remaining pie dough to about 1/4-inch thick and in the shape of a large rectangle. The dough should be about 1 inch larger than you pan on each side.
6. Gently roll the dough back over the rolling pin, lift and place on top of the raspberries.
7. Tuck any excess dough from the edges under on all sides and press to seal. Using a fork, crimp the two pieces of dough together all around the edges to seal the crust in place. Trim the edges as needed.
8. Use a paring knife to cut small vents in the top of the crust. Mix cream with a dash of water and brush over the crust with a pastry brush. Lightly sprinkle with sugar.
9. Place the pie on a baking sheet and into the oven. Bake for about 45 to 55 minutes, or until the top crust is golden and juices slightly bubble out of the vents. Remove from the oven and cool on a wire rack.
10. When the pie has completely cooled, make the icing. Gently stir enough milk into the sugar until a thick yet spread consistency. Add food coloring until desired color is achieved. Spread the icing on top of the cooled pie with an offset spatula or the back of a spoon. Immediately top with sprinkles before the icing sets.