Aunt Sue’s Strawberry Slab Pie

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Aunt Sue’s Strawberry Slab Pie is a delicious strawberry dessert pie that is easy to serve at graduation or summer parties right out of the cookie sheet. It’s the perfect sheet pan dessert to feed a crowd and all you need are a few ingredients.

Just add a dollop of whipped topping and dessert is served!

Strawberry Slab Pie Recipe

So this might just be my favorite summer pie recipe….ever.

Tell me, who doesn’t adore a good strawberry dessert, especially in the heat of summer when strawberries are divine and readily available?

And only a crazy person would turn down this so-easy-to-make strawberry slab pie, right?

This recipe is so simple that you won’t even need a rolling pin. To make the crust, press the dough out over the cookie sheet with your fingertips.

We also love this pie because it’s flat, which makes it very easy to serve to a large crowd for graduation or summer parties.

Cut it into squares and use your favorite spatula to lift out the servings easily.

Ingredients you need to make strawberry slab pie recipe

• For the buttery crust: flour, sugar, salt, chilled butter
• For the filling: strawberry gelatin, corn starch, fresh strawberries, lemon-lime soda (such as Sprite)
• Whipped topping, for serving, optional

Recipe tips

Substitute sugar cookie dough for the pie crust dough to make this recipe even easier and faster. Because sugar cookie dough is thicker, you may need to bake it a few minutes longer, just until golden brown.

You can use sugar free gelatin, if desired; it works just fine. I’ve never tried diet soda when making this recipe, but I feel like it would work fine. If you try it, please let me know!

If you have a food processor, place all the crust ingredients into the food processor bowl and pulse just until the ingredients are combined. So fast and easy!

How to make strawberry slab pie

Make the dough: Combine the dry ingredients in a large mixing bowl. Add the cubes of butter, then use a pastry blender to cut the butter into the flour until the dough mixture is crumbly.

Press out the dough in the pan: Place the dough into the rimmed baking sheet.

Use your finger tips to press out the dough to make a flat crust that covers the bottom of the baking sheet; prick the crust all over with a fork.

Bake the crust: Place the crust into the preheated oven on the center rack.

Bake for 22-25 minutes, or until the crust is golden brown; fully cool the crust.

Make the filling: Place the filling ingredients (all but the whipped topping) into a large sauce pan over medium heat, stirring to combine; slowly whisk in the lemon-lime soda, bringing the filling to a boil.

Continue to whisk the filling, cooking until it thickens. Remove from the heat, letting the filling cool to room temperature before proceeding with the slab pie.

Slice the strawberries: While the pie filling is cooling, slice the strawberries lengthwise, then layer them over the cooled crust.

Add the filling: When the pie filling has cooled to room temperature, slowly pour it over the sliced strawberries placed on the crust.

Refrigerate the slab pie: Place the strawberry pie into the fridge, letting it chill for at least 4-6 hours or until set and fully chilled.

Serve the strawberry slab pie: Once the slab pie is fully chilled, slice it into squares and place onto individual serving plates. Garnish with whipped topping and serve at once. Enjoy!

Can I use other fruits with different flavors of gelatin to make slab pies?

I believe so – I bet there are lots of recipes out there for various fruit fillings, but I can’t speak from actual experience. I think blueberries and sliced peaches would be delicious added to the strawberries in this recipe.

Why is this a good dessert for feeding a crowd of people?

Everybody loves pie but traditional pies are time consuming to make and a bit difficult to serve when there’s lots of mouths to feed. Since slab pies are made large and flat on a rimmed baking sheet, they are easy to slice into squares and serve up with a basic spatula.

How to store strawberry sheet pan dessert

Keep the strawberry slab pie covered with plastic wrap in the refrigerator. It will keep 2-3 days very well, but past that the crust can begin to get soggy on the bottom.

Which tools are helpful for making fruit pie recipes?

Pastry blender – this kitchen tool works great for getting uniform pieces of butter blended into flour to make dough.  I use my pastry blender for making small batches of dough and my food processor for making larger batches.

Rimmed baking sheet – Heavy-duty bakeware is essential for proper browning. I like aluminum baking sheets with a rimmed edge, 13×18 inches in size.

Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!

Flat silicone whisk – this tool is an absolute must for making lump-free gravy, sauces, puddings, and fillings. Be sure to get a flat whisk that is silicone-coated so that it doesn’t damaged the surface of your non-stick pans.

Strawberry Dessert Recipes – everybody needs more of them!

Here on my blog, I try to offer lots of strawberry dessert recipes for my readers. My family loves them too! White Chocolate Strawberry Poke Cake is a creamy and dreamy cake that’s a favorite around my house.

And if you’re an angel food cake lover, check out my recipes for Strawberry Shortcake Dessert Cups, Strawberry Angel Dessert and Strawberry Lemon-Lava Angel Cakes.

We also love warm strawberry desserts that require ice cream on top Farm House Strawberry Crumble comes to mind immediately. Or if you need a creamy strawberry dip – check out Creamy Strawberry Shortcake Dip….served with vanilla wafers.