Aunt Sue's Strawberry Slab Pie

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.
2 ¼ cups all-purpose flour, ¼ cup granulated sugar, 1/2 teaspoon kosher salt, 1 cup chilled butter, cubed small
Press the prepared pie crust mixture into a 18 x 12-inch rimmed cookie sheet.
Bake the crust, uncovered, for 22-25 minutes on the center oven rack or until golden brown; remove from the oven and cool completely.
Meanwhile, in a large saucepan over medium heat, add the dry strawberry gelatin, sugar, cornstarch and salt, stirring to combine.
6 ounces strawberry gelatin, use your favorite brand, 1 ½ cups sugar, ⅓ cup cornstarch, ½ teaspoon kosher salt
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.
20 ounces lemon-lime soda (pop) such as Sprite or 7-UP soda (about 2 1/2 cups)
While the strawberry pie filling is cooling, slice the strawberries lengthwise, layering them over the cooled crust.
2 pounds fresh strawberries, washed and tops removed, sliced
Gently and slowly pour the cooled filling over the sliced strawberries. Refrigerate the slab 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.
8 ounces whipped topping or whipped cream, optional

Aunt Sue's Strawberry Slab Pie

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Ingredients

Crust

Strawberry Pie Filling

Instructions

Notes

Nutrition