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Easy Strawberry Slab Pie


  • 1 (11 oz.) package refrigerated pie crust
  • Filling:
  • 32 oz. fresh strawberries, hulled and sliced
  • 2 1/2 cups lemon lime soda (we used sprite)
  • 6 oz. strawberry jello
  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • Frozen whipped topping or whipped cream, garnish


  1. Preheat oven to 450º F.
  2. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).
  3. Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
  4. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
  5. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
  6. Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
  7. Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
  8. Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.