Strawberry Shortcake Pie
This fresh fruity pie doesn’t last long at our house. The crust is a nice variation from traditional pie crust. —Jackie Deibert, Klingerstown, PA
Total TimePrep: 20 min. + chilling Bake: 10 min. + cooling
- 1-1/2 cups biscuit/baking mix
- 6 tablespoons cold butter, cubed
- 2 to 3 tablespoons cold water
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 cups water, divided
- 1 package (3 ounces) strawberry gelatin
- 2 quarts fresh strawberries, quartered
- Place dry biscuit mix in a large bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
- Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
- Meanwhile, in a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
- In a large saucepan, combine sugar and cornstarch. Stir in remaining 1-1/2 cups water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin mixture.
- Transfer to a large bowl. Cool to room temperature. Add the strawberries; stir gently to coat. Spoon into crust. Refrigerate until set, about 4 hours. Refrigerate leftovers.
For a different way to serve this pie, make the pie in a disposable aluminum pie plate. Once the pie is chilled, cut away the aluminum pie plate and place the pie on a serving plate.
Test Kitchen tips
Like all of the best homemade pies, that first piece can be tricky to get out of the pan, but you won't regret that it's loaded with berries once you dig in.
The biscuit crust will puff up a bit while it bakes–that's OK! It helps give this pie a shortcake twist.
Test Kitchen tips