Feed a crowd with this delicious Strawberry Slab Pie.

Strawberry Slab Pie Recipe

We love this fun take on classic Strawberry Pie. Serve it up in a big sheet pan and feed a crowd! You guys LOVED our Caramel Apple Slab pie so much, I figured I needed to add more Slab Pies to our pie recipes, and this one is so good too!

Strawberry Slab Pie with Jello

This recipe calls for Jello and Sprite and lots of ripe red strawberries. We had fun making a cool design with the strawberries, but you really can just add them on in no particular order, and it will still look and taste fantastic.

What you need to make Strawberry Slab Pie

3 cups all purpose flour
1 teaspoon salt
1/2 cup cold butter, cut into cubes
1/2 cup Crisco shortening
5-10 tablespoons ice cold water
FOR THE PIE:
6 oz strawberry jello
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
2 cans sprite
32 oz strawberries, washed, sliced and tops removed
whipped cream for serving.

How to make Strawberry Slab Pie:

For the Pie Crust:

In a medium bowl, whisk together the flour and salt.
Cut the cold butter into small pieces before combining.
Work the fat into the flour with a pastry blender. Be sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You don’t want it to be sticky, but don’t fear adding too much water either.
When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
Separate the dough into two each pieces. Place the other half on a different piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
Chill for a minimum of 15-30 minutes or overnight.
When ready to use roll out the pie crust dough and use as directed in your pie recipe.
For the Pie:
Preheat oven to 325 degrees.
Roll out the pie crust and fill the baking sheet with the pie crust dough. Press the dough into a sheet pan and prick it all over with a fork.
Bake the pie crust 22-25 minutes or until light brown.
Remove from oven and cool.
Add the jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
Bring to a boil and whisk until thickened.
Remove from heat and cool to room temperature.
Arrange the strawberry slices on top of the pie crust.
Pour the jello filling over the strawberries.
Refrigerate the pie for 2 hours or until set.
Serve with whipped cream or cool whip topping.

Strawberry Slab Pie

Feed a crowd with this delicious Strawberry Slab Pie.

Author Kami | NoBiggie.net

Ingredients

For the Pie Crust:

3 cups all purpose flour
1 teaspoon salt
1/2 cup cold butter cut into cubes
1/2 cup Crisco shortening
5-10 tablespoons ice cold water

For the Pie:

6 oz. strawberry jello
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cans Sprite Soda
32 oz. strawberries washed, sliced and tops removed
whipped cream or Cool Whip topping for serving

Instructions

Make the Pie Crust:

In a medium bowl, whisk together the flour and salt.
Cut the cold butter into small pieces before combining.
Work the butter and crisco into the flour with a pastry blender. Be sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You don’t want it to be sticky, but don’t fear adding too much water either.
When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
Separate the dough into two each pieces. Place the other half on a different piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
Chill for a minimum of 15-30 minutes or overnight.
When ready to use roll out the pie crust dough and use as directed in your pie recipe.

For the Pie:

Preheat oven to 325 degrees.
Roll out the pie crust and fill the baking sheet with the pie crust dough. Press the dough into the sheet pan. Prick it all over with a fork.
Bake the pie crust 22-25 minutes or until light brown.
Remove from oven and cool.
Add the jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
Bring to a boil and whisk until thickened.
Remove from heat and cool to room temperature.
Arrange the strawberry slices on top of the pie crust.
Pour the jello filling over the strawberries.
Refrigerate the pie for 2 hours or until set.
Serve with whipped cream or cool whip topping.