Easy recipe for Strawberry Slab Pie Recipe in 5 steps
Need a dessert for a crowd? Try this easy Strawberry Slab Pie Recipe. Made with fresh berries and a flaky crust. Discover how simple it is.
Ingredients
- 2 boxes refrigerated pie crusts (4 crusts total) brought to room temperature
- 6 cups fresh strawberries hulled and sliced
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 large egg lightly beaten for egg wash
- 1 tbsp milk or cream for egg wash
- 2 tbsp coarse sugar for sprinkling
Instructions
- Prepare the Crust and Oven: Preheat your oven to 400°F (200°C). Unroll two of the pie crusts. On a lightly floured surface, slightly overlap the two crusts and press the seams together to form one large rectangle. Roll it out to fit your 10x15 inch jelly roll pan. Carefully transfer the dough to the pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
- Make the Strawberry Filling: In a large mixing bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and salt. Gently toss everything together until the strawberries are evenly coated. Let the mixture sit for about 5-10 minutes to allow the juices to release.
- Assemble the Pie: Pour the prepared strawberry filling into the crust-lined pan and spread it out into an even layer.
- Add the Top Crust: Create the top crust by repeating the process with the remaining two pie doughs, rolling them into a large rectangle to cover the filling. Carefully place the top crust over the strawberries. Crimp the edges of the top and bottom crusts together to seal the pie. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top crust, then sprinkle generously with coarse sugar. Cut several slits in the top crust to allow steam to escape while baking.
- Bake and Cool: Place the slab pie in the preheated oven and bake for 35-45 minutes, or until the crust is a deep golden brown and the filling is thick and bubbly. If the edges start to brown too quickly, you can cover them with aluminum foil. Once baked, remove from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Notes
Serving Suggestion: This pie is delicious on its own, but even better served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Storage: Store any leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Variations: Feel free to mix in other berries like blueberries or raspberries with the strawberries for a mixed berry pie. A teaspoon of lemon zest in the filling can also add a nice brightness.
