Strawberry Slab Pie
Quick and easy to make, this Strawberry Slab Pie recipe is a fun take on the classic dessert! This recipe uses juicy strawberries and pre-made pie dough for super simple and fast prep that still results in an incredible fruity treat.
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This easy slab pie combines fresh strawberries with a golden brown crust for a fun take on the dessert that's great for serving larger crowds.
Why This Recipe Works
If you're a fan of fruit pies, this easy recipe will be an instant hit! Instead of a pie tin, this dessert is prepared in a jelly roll pan for a larger pie that's great for slicing and sharing. It's perfect for potlucks, summer gatherings, and other special occasions.
And if you're an avid baker or just can't get enough of homemade pies, my Apple Pie Turnovers and this Sweet Potato Pie are other must-try desserts!
Ingredients Needed
- Pie Crusts: You'll need 3 store-bought crusts, and they typically come in packages of 2, so buy 2 packages and freeze the extra crust.
- Fresh Strawberries: Frozen strawberries are not recommended for this pie.
- Sugar: Add a little extra if your strawberries are on the tart side.
- Cornstarch: Helps thicken up the filling.
- Fresh Lemon: You'll need lemon juice and lemon zest, so using a fresh lemon is the best option.
- Vanilla Extract: Adds a touch of extra sweetness.
- Egg: A simple egg wash gives the crust a glossy and golden brown finish.
- Coarse Sugar: Optional, but adds a little extra touch.
How to Make this Strawberry Slab Pie
- Step 1: On a lightly floured surface, roll out two pie crusts into a large rectangle.
- Step 2: Press the crust into the jellyroll pan, ensuring the bottom crust fills all the corners.
- Step 3: In a large bowl, combine strawberries with sugar, cornstarch, lemon juice and zest, and vanilla.
- Step 4: Pour the strawberry mixture into the prepared pie crust and smooth out.
- Step 5: Take the remaining pie crust dough and roll it out on a cutting board or other surface.
- Step 6: Using a pizza cutter or sharp knife, cut the crust into long strips.
- Step 7: Drape the strips of top crust diagonally over the strawberry layer.
- Step 8: Beat the egg in a small bowl and brush the crust edges. Bake at 375 degrees for about 45 minutes.
Recipe Tips
- Be sure to keep an eye on the pie as it bakes. If the crust gets too brown, cover the edges with some aluminum foil to prevent burning.
- Larger strawberries should be sliced into bite-sized pieces.
- I recommend giving your strawberries a taste before you finish the filling. If they're a little tart, add a little more sugar.
- Feel free to use other kinds of berries for this dish. An apple slab pie is another great dessert!
- Top your pie with a dollop of whipped topping or whipped cream, or even serve with a scoop of vanilla ice cream!
- Allow the crust to come up to room temperature to make it easier to work with.
Recipe FAQ's
Unlike a traditional pie, a slab pie is baking in a large rectangular pan rather than a pie pan. Other than the shape and size, a slab pie requires most of the same ingredients you know.
To prevent sogginess, be sure to bake the pie fully and allow some cooling time before you cut into it. You can also add a protective layer of egg wash or even melted unsalted butter to the bottom crust--this will prevent sogginess and give you an extra buttery crust!
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Strawberry Slab Pie
Equipment
Ingredients
- 2 pkgs pie crusts usually 2 crusts per pkg you'll need 3 crusts and you can freeze the last one
- 8 cups fresh strawberries cut into quarters see notes
- 1 cup sugar maybe add more if strawberries are tart
- 5 tablespoons cornstarch
- Zest and juice from 1 lemon
- 1 teaspoon vanilla extract
- 1 egg
- Coarse sugar for topping optional
Instructions
- Preheat the oven to 375 degrees
- Stack 2 pie crusts on top of each other and roll out into a large 17x12 inch rectangle.Place the crust on the jelly roll pan and press the dough into the corners. Using your fingers crimp the pie crust around the edges
- In a large bowl add the strawberries, sugar, cornstarch, lemon juice, zest and vanilla and mix until combined. Pour mixture into the pie cryust and spread it out so its even and set aside.
- Roll the remaining pie crust out into another 17x12 inch rectangle. Using a pizza cutter or knife cut the crust into 1 1/2 inch strips. place on top of the pis in a lattice form tucking some under each other.
- In a small bowl which the egg white with 1 tablespoon of water. Brush the egg wash over the lattice lightly and sprinkle with coarse sugar if desired.
- Bake for 45 minutes, check about halfway through and if the crust is getting to brown cover the edges with aluminium foil.
- remove pie from the oven and let cool atleast 1 hour this will also help the filling to set up.
- Slice and serve with whipped cream or a scoop of ice cream!
Notes
- If you have extra-large strawberries, you may have to cut them into smaller pieces.
- Check your strawberries if they are on the tart side, add another 1/2 cup of sugar.
- I dont recommend frozen straberries for this the extra water content may make a watery pie.
- For leftovers, cover well with plastic wrap or transfer to an airtight container in the fridge.
