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Strawberry Sheet Pan Pie

strawberry sheet pan pie
Strawberry Sheet Pan Pie
  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 8

Up your dessert game with this yummy Strawberry Sheet Pan Pie


  • 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


  • 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.

No nutrition information available for this recipe

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