Strawberry Sheet Pan Pie

Name: Strawberry Sheet Pan Pie
Prep time: 45 min
Total time: 2 h
Yield: 8
Ingredients: 2 packages (14.1 oz each) of Pillsbury refrigerated Pie Crust; 6 cups of fresh strawberries, halved; 3 tablespoons of cornstarch; ½ cup granulated sugar; 1 teaspoon of vanilla extract; 2 teaspoons of lemon zest; 2 tablespoons of lemon juice

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Prep 45 min
Total 2 hr 0 min
Servings 8

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Up your dessert game with this yummy Strawberry Sheet Pan Pie

Created Feb 7, 2020

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Ingredients

2 packages (14.1 oz each) of Pillsbury refrigerated Pie Crust
6 cups of fresh strawberries, halved
3 tablespoons of cornstarch
½ cup granulated sugar
1 teaspoon of vanilla extract
2 teaspoons of lemon zest
2 tablespoons of lemon juice

Steps

1

Preheat oven to 400°F.
2

Remove 2 of the pie crusts from pouches.
3

Unroll and stack on lightly floured surface.
4

Roll to 15x10-inch rectangle. Fit crust into ungreased 13 x 9-inch sheet pan, pressing into corners. Tuck excess dough under itself and crimp the edges. Refrigerate for 20 minutes.
5

Unroll remaining dough and using various cookie cutters, stamp out shapes. Place onto a parchment lined tray and refrigerate until ready to use.
6

In a large bowl, mix the strawberries, sugar, cornstarch, vanilla, lemon zest and juice and set aside.
7

Tip mixture onto prepared pastry and decorate with various shapes. Bake for 30 minutes until crust is deep golden and mixture is bubbling. Cool completely, about 1 hour.

Nutrition Information

No nutrition information available for this recipe

Strawberry Sheet Pan Pie

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Ingredients

Steps

Nutrition Information

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