Fresh Strawberry Pie With Shortbread Crust

Fresh Strawberry Pie With Shortbread Crust

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  • Prep Time


  • Total Time


  • Servings



  • CRUST:

  • 1

    (5 oz) package shortbread cookies

  • 2

    TBS sugar

  • 2

    TBS cold butter, cut into pieces


  • 2

    lb fresh strawberries, hulled

  • ¼

    cup sugar

  • cup fresh lemon juice

  • 1

    envelope unflavored gelatin

  • Whipped cream for serving


CRUST: 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. FILLING: 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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