Skillet Pop Tart

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A delicous skillet pasty in thin pie form, layered with strawberry jam and vanilla glaze.

Prep Time10

Cook Time35

Course: Breakfast

Cuisine: American

Servings: slices

Author: Shawn Williams

Ingredients

2 pie crusts I use premade (ready to bake)
3/4 cup strawberry jam or preserves or blueberry
rainbow sprinkles or nonpareils

Icing

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Lightly grease a 9-10 inch cast iron skillet. Lightly flour the pie crust and gently roll it out if using premade dough. If making your own pie crust, ensure 1/8 inch thickness. Line the skillet with the bottom cust. The dough should come up the sides of the skillet about 3/4 of the way.
Add the jam to the bottom crust. Spread evenly with a spoon until the entire bottom is covered. The more uniform the better.
Add the top crust and crimp the edges together with a fork. You can fold any excess dough from the top crust downward so it lines up with the bottom crust. Use a toothpick to poke 8-10 holes in the top crust. This is important for ventilation.
Bake for 30-35 minutes or until the crust is just baked and starting to brown. Avoid a golden finish for the best flavor. Remove from the heat and let cool for 30-40 minutes before adding frosting.
Mix milk, confectioners sugar, and vanilla extract in a small bowl until smooth. If too thick, add more milk until runny enough to drizzle.
Pour over the top of the crust and smooth with a spoon. Let glaze set before cutting. It helps to put in the fridge or freezer (watch carefully to not freeze) to speed up the process. Serve chilled or room temp!

Notes

If using premade pie crust ad a 9-inch skillet, be sure to slightly roll out the bottom crust to extend the size. This helps to ensure it fully covers the bottom and most of the sides of the skillet.

You can use more or less jelly filling depending on the desired texture. This recipe renders a thicker pastry and frosting layer than an actual Pop Tart.

You can make this recipe in a standard pie crust if you don't have a cast iron skillet. A 9-inch skillet is the perfect size.

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