I don't slice them for this pie. You don't want to create juice. Here's the recipe. Easy peasy!
Pick or purchase at least 2.5 quarts of berries. In season, fresh, sweet berries.
Bake one pie shell (I make my own and haven't used one of the frozen crusts for this so I can't vouch)
1 cup granulated sugar
1 cup water
3 TBSP cornstarch
Cook this together till it thickens and bloops. Take off heat and add:
1 small box strawberry gelatin (Jell-o) Don't use sugar free. I mean, come on! You do this once a year!
Cool completely the pie shell and the glaze (not together.) You don't want to cook your berries in heated glaze.
Fold the berries into the cooled glaze and then pour into the cooled pie shell. The higher the berries, the more applause you'll get. You can add as many as three quarts to one pie if the berries are small.
Put it in the fridge and let it set. It will hold together when it's cooled and cut. EVERYONE LOVES THIS PIE!
I also make it with fresh blueberries (use blackberry Jell-o) and peaches (peach flavored Jell-o) but the peach pie has to be eaten (all of it!) the day it's made because the juices will break it down by the second day. Not such a bad thing to make a whole day a pie day. Breakfast...lunch...supper...snack.
Go for it!