So this might just be my favorite summer pie recipe….ever. Aunt Sue’s Strawberry Slab Pie is a quick dessert recipe that is very easy to serve since it’s cut into squares that lift right out of the cookie sheet.
Just add a dollop of whipped topping and dessert is served!
Aunt Sue’s Strawberry Slab Pie Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
Tell me who doesn’t adore a good strawberry dessert, especially in the heart 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?
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.
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.
What to love about this easy strawberry dessert recipe
- No rolling pin needed – just press the dough out over the cookie sheet with your fingertips to make the crust – super easy.
- This pie is so easy to serve since it’s flat. Cut it into squares and use your favorite spatula to easily lift out the servings.
- Just looking at this strawberry dessert makes everybody’s mouth water!
Ingredients you need to make this recipe
- All-purpose flour
- Granulated sugar, divided use (crust and filling)
- Kosher salt
- Chilled butter
- Strawberry gelatin
- Corn starch
- Fresh strawberries
- Lemon-lime soda
- Whipped topping, for serving, if desired
How to make strawberry slab pie
**Print the full recipe from the RECIPE CARD at the bottom of this post
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 crust in the pan: Place the crust 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 mixture 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; arrange them in a single layer over the cooled crust.
Add the filling: When the pie filling has cooled to room temperature, slowly pour it over the sliced strawberries that have been placed onto 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!
Answers to Common Questions Asked About This Recipe
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.
Why does the recipe instruct to prick the crust all over before baking it?
This is so the crust bakes evenly and flat and air pockets can’t form causing the crust to be bumpy and puffy in spots.
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 actually experience. I’m sure they are ALL delicious!
More favorite dessert recipes –
- Strawberry Cream Cheese Crostata
- NO-BAKE LEMON RASPBERRY CHEESECAKE BITES
- SALTED KETTLE CORN CRUNCH AND MUNCH WITH SNICKERS BITES
- HEALTHY FROZEN FRUIT SORBET (Only one ingredient needed!)
- OOEY-GOOEY WARM BROWNIE COBBLER
- COCONUT CREAM PIE DIP
- KRINGLE CRESCENT ROLL DESSERT
Printable Aunt Sue’s Strawberry Slab Pie Recipe
Aunt Sue’s Strawberry Slab Pie
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup chilled butter, cubed small
Strawberry Pie Filling
- 6 oz. strawberry gelatin, use your favorite brand
- 1 ½ cups sugar
- ⅓ cup cornstarch
- ½ tsp. kosher salt
- 20 oz lemon-lime soda (pop) such as Sprite or 7-UP soda (about 2 1/2 cups)
- 2 lbs. fresh strawberries, washed and tops removed, sliced
- 8 oz. whipped topping or whipped cream, for garnish
- Preheat oven to 325 degrees F.
- In a large mixing bowl, combine the flour, sugar, and salt; add the butter cubes. Using a pastry blender, cut the butter into the flour mixture until crumbly.
- Press the prepared pie crust mixture into a 18 x 12-inch rimmed cookie sheet; prick all over with a fork. Bake the crust, uncovered, for 22-25 minutes on the center oven rack or until golden brown; remove from the oven and cool completely before proceeding with the recipe.
- Meanwhile, in a large saucepan over medium heat, add the dry strawberry gelatin, sugar, cornstarch and salt, stirring to combine. Pour in the lemon-lime soda gently whisking to combine well. Bring to a boil, continuing to whisk and cook until the filling thickens; remove from the heat and cool to room temperature.
- While the strawberry pie filling is cooling, slice the strawberries, arranging them in a single layer over the cooled crust.
- Gently and slowly pour the room temperature pie filling over the sliced strawberries. Refrigerate the pie for 4-6 hours or until set and fully chilled.
- To serve, cut the slab pie into squares and place onto individual serving plates; garnish with whipped topping, as desired. Serve at once.
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Let’s Get You Cookin’,
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