Skill Level
Super Easy Strawberry Pie
Shortbread Crust
Powdered Sugar | 1/2 Cup | |
Flour | 1 1/2 Cups | |
Unsalted Butter | 12 Tablespoons |
Strawberry Filling
Fresh Strawberries | 3 Lbs | |
Strawberry Jello | 6 oz Package | |
Lemon | 1 zested | |
Water | 2 Cups | |
Sugar | 2 Cups | |
Cornstarch | 6 Tablespoons | |
Whipped Cream | 1 Cup |
Super easy strawberry pie, if you want any more shortcuts you could buy a pre-made crust and use whipped cream from a can, but it’s just so easy the original way.
The Crust dough will seem very soft, I press mine down after it comes out of the oven if it gets too puffy.
To make the Whipped cream add 1/2 Cup of Heavy Cream to a mixer with 1/4 cup Powdered Sugar and a teaspoon of Vanilla.
- Make the Shortbread Crust by preheating the oven to 350 degrees.
- Add all the Crust ingredients to a food processor and mix until it forms a ball.
- Press into a deep-dish pie tin and bake for about 15 minutes until it just starts to get a golden color around the edge.
- Take out and let cool.
- Add the Cornstarch, Sugar & Water to a saucepan and bring to a boil, it should take about 5 minutes to dissolve the sugar, it should be thick and almost clear looking when it’s done.
- Take it off the heat, zest the Lemon and add that and the Strawberry Jello and stir to combine.
- Let it cool in a large bowl, stirring occasionally, it will start to thicken, while its cooling wash and cut the tops off the Strawberries.
- When the Jello mixture is cool and thickened stir the Strawberries through it and spoon into the crust.
- Keep in the fridge until set then pipe with Whipped Cream and serve.
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