This strawberry Pop Tart–inspired skillet dessert layers thick strawberry preserves between flaky pie crust and finishes with a sweet vanilla glaze. Made with frozen premade pie crust for convenience and minimal cleanup, this dessert comes together quickly—about 10 minutes prep—and makes an impressive brunch or treat.
If you love the classic Pop-Tart flavors, this giant skillet version gives you a fresher, home-baked result with a thicker filling and frosting. Serve it slightly warm and gooey or chilled for a firmer texture—the glaze sets nicely when refrigerated.
Ingredients & Substitutions
- Pie crusts (2): Premade ready-to-bake crusts keep this recipe fast. Roll the dough lightly to about 1/8 inch so it fits the skillet snugly.
- Strawberry jam or preserves (3/4 cup): I use strawberry preserves for a thick, fruity layer. Blueberry is a great alternative. Choose a thicker, seedless jam when possible.
- Rainbow sprinkles: Optional, for a nostalgic Pop-Tart appearance.
- Powdered sugar (1 cup), milk (2 tbsp), vanilla extract (1/2 tsp): For the glaze. Use water or a dairy-free milk (like almond milk) in place of dairy if desired. For a different flavor, swap vanilla for a small amount of almond extract.
See the recipe card below for quantities, nutrition, and serving details.
Step by Step Instructions
Step 1.
Preheat the oven to 350°F. Lightly grease a 9–10 inch cast iron skillet. If using premade dough, lightly flour and gently roll the crust to about 1/8 inch thickness so it covers the skillet bottom and comes up the sides about 3/4 of the way.
Step 2.
Spread the jam evenly over the bottom crust so the entire surface is covered. Aim for a uniform layer to prevent gaps.
Step 3.
Place the top crust over the filling and crimp edges together with a fork. Fold any excess dough from the top down to align with the bottom crust. Poke 8–10 small holes in the top crust with a toothpick or fork to vent steam during baking.
Step 4.
Bake 30–35 minutes, until the crust is just baked and beginning to brown. Avoid over-browning—remove from the oven and let cool 30–40 minutes before glazing so the filling is set and the crust isn’t too hot.
Step 5.
Make the glaze by whisking powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk a little at a time if the glaze is too thick; it should be pourable for drizzling.
Step 6.
Drizzle or spread the glaze over the cooled crust and smooth with a spoon. Let the glaze set before slicing—placing the skillet briefly in the refrigerator or freezer will speed this up (watch closely to avoid freezing). Garnish with sprinkles if desired and serve chilled or at room temperature.
Expert Tips
- If the premade crust seems small for a 9-inch skillet, roll the bottom crust slightly larger so it covers the base and most of the sides.
- Adjust the amount of jam to control how gooey or firm the center is—this version yields a thicker filling and frosting than a store-bought Pop-Tart.
- If you don’t have cast iron, you can bake this in a standard 9-inch pie dish—bake times will be similar.
More Brunch Recipes
Baked French Toast
Skillet Dutch Baby
Baked Strawberry Frosted Donuts
Greek Yogurt Blueberry Muffins
Enjoyed this recipe? If you make it, please leave a star rating in the recipe card and a review in the comments!
Skillet Pop Tart
Ingredients
- 2 pie crusts (premade ready-to-bake)
- 3/4 cup strawberry jam or preserves (blueberry works too)
- Rainbow sprinkles or nonpareils, optional
Icing
- 1 cup powdered sugar
- 2 tablespoons milk (or dairy-free milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9–10 inch cast iron skillet. Roll the bottom crust to about 1/8 inch and line the skillet so dough comes up the sides roughly 3/4 of the way.
- Spread jam evenly over the bottom crust.
- Top with the second crust and crimp edges with a fork. Poke 8–10 holes for ventilation.
- Bake 30–35 minutes until the crust is just baked and starting to brown. Let cool 30–40 minutes before glazing.
- Whisk powdered sugar, milk, and vanilla until smooth and pourable.
- Drizzle glaze over the cooled crust, let set, then slice and serve chilled or at room temperature.
Notes
If a premade crust is slightly small for a 9-inch skillet, roll it out a bit to ensure full coverage. Adjust jam quantity to control how gooey the filling is. You can bake this in a standard 9-inch pie dish if you don’t have a skillet.
Nutrition
Nutrition information is an approximation.