Strawberry Slab Pie

This super easy slab pie uses all store bought ingredients to turn strawberries and pie crust into a crowd pleasing dessert!

Course Dessert

Cuisine American

Keyword sheet pan, slab pie, strawberry, strawberry pie, strawberry slab pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 195kcal

Author Wendie

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

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!

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.