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Fresh Strawberry Pie With Shortbread Crust


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Rate this recipe 4.6/5 (26 Votes)


  • CRUST:
  • 1 (5 oz) package shortbread cookies
  • 2 TBS sugar
  • 2 TBS cold butter, cut into pieces
  • 2 lb fresh strawberries, hulled
  • 1/4 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 envelope unflavored gelatin
  • Whipped cream for serving


Servings 8
Adapted from


Step 1


1. Preheat oven to 350F with rack in middle.

2. Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9" pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.


1. Select 20 large strawberries as close to the same size as possible and set aside. Dice remaining strawberries into 1/4" pieces and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass 4-cup measuring cup. Add enough water to measure 2 cups. Transfer liquid to a saucepan and reserve berries.

2. Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20-30 minutes.

3. Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, onto filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Serve with whipped cream on top.

Makes 8 servings (slices). Each serving = 5 Weight Watchers points.


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