strawberry slab pie


– Perfect for feeding a crowd! This strawberry slab pie is a twist on my grandma’s strawberry pie with a shortbread crust.


– 2 ¼ cup all purpose flour

– ¼ cup sugar

– ¼ teaspoon kosher salt

– 1 cup cold butter, cut into cubes


– 6 oz strawberry jello

– 1 ½ cups sugar

– ⅓ cup cornstarch

– ½ tsp salt

– 20 oz sprite (2 ½ cups)

– 32 oz strawberries, washed and tops removed

– Whipped topping or whipped cream for garnish.

– Preheat oven to 325 degrees.

– Mix flour, sugar, salt and butter together until crumbly.

– Press into a sheet pan and prick all over with a fork.

– Bake 22-25 minutes or until light brown.

– Remove from oven and cool.

– Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.

– Bring to a boil and whisk until stir thickened.

– Remove from heat and cool to room temperature.

– Slice strawberries.

– Arrange over crust.

– Pour filling over strawberries Refrigerate 2 hours or until set.

– Garnish with whipped topping.


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