So.. earlier this week fresh strawberries were on sale at the grocery store. Like really really on sale. Naturally, I bought way too many. I cut up all of the strawberries and snacked on them here and there but, they still were going to go bad before I could eat them all. When you have this problem like I usually do this time of year PIE is always the answer.
This perfect treat has a spin on classic strawberry pie, its super easy and the crust is made out of shortbread cookie dough. I guarantee that you have all of the ingredients for this quick dessert already in your pantry.
For the crust:
2 cups of flour
2 sticks of salted butter (melted)
1/2 cup confectioner’s sugar
- Mix the dry ingredients and add softened butter. After a few minutes in the mixer on a medium-low speed the dough will form. Press into an oiled pie pan. Bake on 350 for 15 minutes and let cool completely before adding filling. Tip: poke holes with a fork in the bottom of the pie to let hot air out.
For the filling:
Fresh strawberries (halved)
1 cup of granulated sugar
1 1/2 cup water
3 tbsp cornstarch
1 package of strawberry jello powder
- Line the cooled crust with fresh strawberries. I like to think about it like a puzzle trying to fill every empty space. Layer the berries as high as you would like.
- In a small saucepan add sugar, water and cornstarch. Bring to a boil and let thicken stirring constantly. Pour in the jello packet and stir until combined. Pour over the fresh strawberries in the pie pan. Let pie chill and setup in the fridge for 2 hours. Serve with whipped cream or ice cream or alone or all at once (no judgment).