After making a few strawberry pies, I thought it would be interesting to try something different. I had seen some pictures of strawberry slab pies in magazines and thought it was time for me to try my hand at this recipe. This is not your traditional pie. It is more like a strawberry tart with the crust on the bottom and the filling on top. It was really easy to make and the hardest part was slicing up all those strawberries!
What is Strawberry Slab Pie?
In case you haven’t noticed, slab pies are having a moment. These big, beautiful pies are perfect for feeding a crowd, and they’re pretty much guaranteed to impress. This strawberry slab pie is no exception – it’s absolutely stunning, and it tastes as good as it looks.
You have found the perfect summer dessert. It is simple to make and delicious. This strawberry slab pie is as beautiful as it looks and tastes amazing. It’s amazing to find something so beautiful and simple to make. You will only need strawberries, strawberry jello, strawberry pie dough, and sprite. After that, you are ready to get started!
Conclusion and Recipe:
The pie was delicious and the perfect ending to our meal. The crust was flaky and the filling was sweet and tart. The strawberries were fresh and in season, and the whipped cream added a nice touch of richness. We will definitely be making this pie again!
- Yield: 16-20
- Active for 30 minutes
- Inactive for 2+ hours
INGREDIENTS
1 (11 oz.) 1 (11 oz.) package refrigerated pie dough
Filling:
32 oz. Fresh strawberries, hulled & sliced
2 ½ cups lemon lime soda (we used Sprite).
6 oz. strawberry jello
1 ¼ cups sugar
⅓ cup cornstarch
1 tablespoon of lemon juice
Frosted whipped topping, whipped cream, garnish
PREPARATION
Preheat oven to 450o F.
Place both crusts on a lightly floured surface. Then stack them one on the other. Then roll them out into a rectangle measuring 12×17 inches. Transfer the crust to a large baking tray (10×15 inches).
Toss any crusty bits under the dish, and then trim as necessary.
Bake the baking sheet in the oven for 9-11 minutes or until golden brown. Let cool.
Mix the jello packets, sugar, cornstarch, and water in a saucepan on medium heat. Add the sprite, lemon juice and salt to taste.
The mixture should be brought to a boil. Stir until thickened. Let cool for 10-15 minutes.
After the crust has cooled completely, place the sliced strawberries on top. Then, pour the (cooled) filling carefully over it.
Let the slab pie cool for at least 2 hours or until it is set. Then slice and serve.