Strawberry Sheet-Pan Pie

Prep Time: 45 min
Total Time: 2 hr 0 min
Servings: 12

Up your dessert game with this yummy Strawberry Sheet-Pan Pie.


  • 2 boxes (400 g) refrigerated Pillsbury™ Pie Crusts (2 count)
  • 6 cups fresh strawberries, halved
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice


  1. Preheat oven to 400°F (200°C).
  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.