Strawberry Slab Pie

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Slide a Strawberry Slab Pie onto the table and you transform an everyday gathering into something memorable. With its flaky double crust, juicy filling, and generous size, this pie serves up nostalgia and practicality in every slice. Whether you’re hosting a backyard cookout or feeding a weekend crowd, there’s plenty to go around—and plenty to love. Let’s walk through everything you need to know to create your own showstopping slab pie.

What Makes Strawberry Slab Pie Stand Out

Strawberry slab pie isn’t just a pie in a bigger pan. Its large rectangular shape means more golden crust, more flavorful filling, and an easy-to-serve format. Baking it on a rimmed sheet pan lets the bright, sweet strawberries mingle with hints of lemon, all wrapped in a pastry that’s sturdy but still melts in your mouth. Each piece holds together nicely, making it a favorite for passing around at picnics or potlucks.

A slab pie delivers the kind of crust-to-fruit ratio that crust lovers crave. The visual appeal is undeniable—especially when you add a lattice top or sprinkle decorative pastry cutouts over the golden brown surface. There’s also room to customize: swap in other summer berries, finish with a crumble, or try a tangy cream cheese layer. However you make it, slab pie brings simple ingredients together for unforgettable flavor.

Strawberry Slab Pie Ingredients

The magic of this dessert comes from fresh fruit and everyday staples. Here’s what you’ll need to get started:

For the Crust

• 3 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1/2 cup cold vegetable shortening, cubed
• 9 to 11 tablespoons ice water
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

For the Filling

• 8 cups fresh strawberries, hulled and halved or quartered
• 3/4 to 1 cup granulated sugar (adjust based on sweetness)
• Zest and juice of one large lemon
• 1/4 cup cornstarch
• Pinch of salt

Optional Finishes and Variations

• Extra sugar for sprinkling on the top crust
• 1 teaspoon vanilla or almond extract for added depth
• 1/2 cup other berries (blueberries or raspberries), for a mix
• Thinly sliced rhubarb for tartness
• Decorative pastry shapes for a playful look

Equipment Overview

You’ll want a 10×15-inch rimmed jelly roll pan or a standard shallow baking sheet. A rolling pin, pastry brush, and a sharp knife or pizza cutter for lattice work come in handy.

Step-by-Step: How To Make Strawberry Slab Pie

Baking a slab pie is manageable—even if you’re new to pie making. The large format is surprisingly forgiving and fun. Here’s a clear path from ingredients to a finished pie, with plenty of flexibility for your own touches.

1. Make the Dough

Start by combining flour, sugar, and salt in a large bowl or food processor. If using a processor, pulse the dry ingredients to mix. Cut in the cold butter and shortening until the mixture resembles coarse crumbs—some pieces can be pea-sized. Drizzle in ice water, a tablespoon at a time, mixing just until the dough comes together. Test by pressing a clump: it should hold without crumbling.

Tip: Handle the dough gently. Overworking can make it tough.

Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. This time relaxes the gluten and chills the fat, leading to flakier results.

2. Prepare the Strawberry Filling

While the dough chills, toss the strawberries with sugar, lemon zest, lemon juice, cornstarch, and a pinch of salt in a large bowl. Stir until berries are well coated. Let the mixture sit for about 20 minutes. This lets the sugar draw out juices and helps the cornstarch dissolve, making it easier to distribute in the filling for thickening.

Variation: Add a teaspoon of vanilla extract, a handful of raspberries, or swap lemon for orange zest for a subtle twist.

3. Roll Out the Crust

On a lightly floured work surface, roll one dough disc into a rectangle a bit larger than your pan (about 12×17 inches). Drape this dough into the pan, letting the excess hang over the edge. Smooth out any air bubbles, then trim the crust so it extends about an inch beyond the pan.

Keep the second dough disc wrapped and chilled until ready to roll the top.

4. Fill and Assemble

Pour the strawberry mixture into the prepared crust, spreading it out to an even layer. If the fruit has released a lot of juice, use a slotted spoon to transfer the filling, then spoon about half the juices over the top. Too much liquid may cause a runny pie.

Roll out the remaining dough for the top crust—a solid sheet, lattice, or decorative cutouts. If doing a lattice, cut strips and weave them over the filling. Crimp the edges together with a fork or flute with your fingers to seal.

Brush the top with egg wash and sprinkle lightly with sugar. Use a sharp knife to cut a few small slits in a solid top crust for steam to escape.

5. Bake

Preheat the oven to 400°F (200°C). Place the pie in the center of the oven—optionally, on a larger baking tray lined with foil to catch drips.

Bake for 45-55 minutes, until the crust is golden brown and the filling bubbles visibly through the vents or lattice.

If the edges brown too quickly, loosely tent them with foil during the last 10-15 minutes of baking.

6. Cool and Serve

Let the pie cool on a wire rack for at least 30–40 minutes so the filling can set. For clean slices, cool longer or refrigerate before cutting.

Serve warm, at room temperature, or cold. Top with whipped cream, ice cream, or enjoy as is.

How to Lattice a Slab Pie: Step-by-Step

A lattice crust might seem complicated, but it lets the fruit peek through and steam escape, avoiding a soggy filling. Here’s how to do it effortlessly:

• Roll out the top dough to an even 1/4-inch thickness.
• Using a pizza cutter, slice long strips (1/2- to 1-inch wide).
• Lay half the strips across the pie in one direction.
• Fold back alternating strips, then lay a strip perpendicular at the edge. Unfold the strips over it. Repeat, weaving over and under, until the top is covered.
• Trim any excess at the edges. Pinch or crimp together with the bottom crust, then apply egg wash and a sprinkle of sugar.

Prefer a playful look? Use cookie cutters to make shapes and arrange them over the filling instead.

Slab Pie Tips for Success

A few strategies make slab pie baking straightforward and fuss-free:

• Use Cold Ingredients: Keep butter, shortening, and water as cold as possible for a flakier crust.
• Prevent Soggy Bottoms: For extra insurance, blind bake the bottom crust for 8-10 minutes at 350°F before adding filling. Or place the pan on a preheated pizza stone.
• Adjust Sweetness: Taste your strawberries—some are sweeter than others. Adjust sugar accordingly.
• Save Time: Store-bought pie crusts work. Use four rolled-out rounds, pressed together and trimmed to size.
• Customize Easily: Stir in blueberries, blackberries, or apples for variety.
• Minimal Mess: Bake the pie on a foil-lined sheet to catch any bubbling-over juice.
• Chill for Clean Slices: Cooling all the way firms up the filling and makes serving easier.

Storage and Serving Advice

Refrigerate: Cover leftover pie tightly with plastic wrap or foil. It keeps in the refrigerator for up to 3 days. After chilling, let slices sit at room temperature for 15-20 minutes before eating for the best texture.

Reheat: Individual pieces can be warmed in the microwave for 15 seconds. To heat the whole pie, cover loosely with foil and warm at 300°F for about 15 minutes.

Freeze: Assemble the unbaked pie, wrap well, and freeze for up to 2 months. Bake directly from frozen at 425°F; add 10-15 minutes to the baking time.

Tip: The filling of a baked pie may weep if frozen and thawed. For best results, freeze before baking.

Troubleshooting & Frequently Asked Questions

Why is my filling runny?
Too much juice or not enough thickener. Make sure to let strawberries sit with sugar and drain off some liquid if it pools.

Can I use frozen strawberries?
Yes. Thaw and drain well before mixing with other filling ingredients.

Is blind baking necessary?
Not always, but it helps if you worry about soggy crusts.

What pan works best if I don’t have a jelly roll pan?
Any sturdy rimmed sheet pan close to 10×15 or 11×15 inches.

How do I add a cream cheese layer?
Beat 8 ounces cream cheese with 1/3 cup sugar and spread it on the bottom crust before adding the strawberries.

Serving Suggestions and Pairings

Strawberry slab pie pairs beautifully with:

• Fresh vanilla bean ice cream
• Whipped cream with a touch of lemon zest
• A sprinkle of roasted sliced almonds
• Simple mixed berry compote on the side

It shines on summer tables but brings cheer all year long with frozen fruit or your favorite in-season mix-ins.

With just a handful of real ingredients, patience, and a big enough pan, you can turn a mound of strawberries into a dessert that captures the season and brings everyone to the table. Every slice feels like a celebration—simple, rustic, and inviting.