Strawberry Slab Pie stands out as the ultimate summer dessert, marrying classic pie flavor with a festive, shareable twist. If you crave something brighter, bigger, and easier to serve than a round pie, this recipe offers it all. With a crisp, golden crust, a juicy fruit filling, and a playful, customizable finish, it captures the best of the season and feeds a gathering with ease. Here’s every detail you need, from dough to serving.
Why Strawberry Slab Pie Shines
Making a slab pie means you get more: more slices, more crust, and more spectacular presentation. The rectangular shape bakes evenly and makes for simple slicing. A slab pie brings the fun of a hand pie and the nostalgia of a classic strawberry pie together on one baking sheet. Besides the irresistible flavor, you’ll want to show off the gorgeous red filling peeking through the top crust’s design—whether you opt for a neat lattice or fun, cut-out shapes.
Whether you’re hosting a picnic, potluck, or family dinner, strawberry slab pie travels well and even tastes great at room temperature. That flexibility makes it the perfect bake-ahead summer dessert.
Ingredients and Pantry Staples
To master this recipe, you’ll need a handful of baking basics plus ripe strawberries. Here’s what goes into each component of a successful slab pie:
Pie Dough
- All-purpose flour – Fundamental for structure
- Granulated sugar – Subtle sweetness and browning
- Salt – Balances flavors in the crust and filling
- Cold unsalted butter – Flaky, crisp texture; flavor depth
- Vegetable shortening – Extra tenderness and lift
- Ice water – Keeps the dough cohesive but light
Strawberry Filling
- Fresh strawberries – Core of the filling, sliced for even baking
- Granulated sugar – Sweetens and pulls juices from the fruit
- Cornstarch – Thickens the juices for neat slices
- Fresh lemon juice and zest – Highlights the berry flavor
- Pinch of salt – Heightens natural strawberry notes
For Assembly
- Egg wash (1 egg + 1 tablespoon water) – Golden sheen
- Optional finishing sugar – Extra sparkle and crunch
You can substitute up to half the strawberries with raspberries, blueberries, or peaches, and still enjoy a balanced, vibrant pie.
Equipment and Set-Up
Gather your baking sheet (ideally a 10×15-inch rimmed pan or “jelly roll pan”), rolling pin, mixing bowls, and a sharp knife or pizza wheel. Parchment paper helps with transfer and cleanup. Chilled ingredients and tools also help keep the crust tender.
Step-By-Step: Making Strawberry Slab Pie
Let’s break down the process for efficiency and joy in baking, from crust to cooling.
1. Prepare the Dough
- Combine dry ingredients: Whisk flour, sugar, and salt together in a medium bowl.
- Cut in butter and shortening: Add the cold fats in cubes. Use a pastry blender or your fingertips to work them in until the mixture forms pea-sized clumps.
- Add ice water: Drizzle a few tablespoons at a time, tossing gently, until dough just comes together when pressed.
- Divide and chill: Split the dough in half. Shape each into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (up to overnight).
Batch tip: Making dough ahead allows for deeper flavor and easier rolling.
2. Make the Strawberry Filling
- Slice the strawberries: Remove stems and slice berries about 1/4-inch thick.
- Mix: In a large bowl, combine strawberries, sugar, cornstarch, lemon zest, juice, and salt. Toss gently.
- Rest: Let the mixture sit for 15–30 minutes. This step draws out some juices, ensuring an evenly set filling.
3. Roll and Fit the Bottom Crust
- Roll one disk: On a floured surface, roll out dough into a rectangle about 12×17 inches.
- Transfer: Lay into the pan, leaving a slight overhang all around.
- Trim edges: Use scissors for a neat finish.
- Chill: Refrigerate while you work on the filling and top crust.
4. Assemble the Pie
- Fill: Pour the prepared strawberry mixture into the chilled crust, spreading in an even layer. Scrape in all the juices for maximum flavor.
- Roll the top crust: Roll the second dough disk to the pan’s dimensions. You can lay it flat for a traditional double crust or cut strips for a lattice pattern.
- Design: For easy shapes, use cookie cutters to stamp out stars, hearts, or circles and place over the fruit. Lattice strips can be woven directly on the pie.
- Seal and crimp: Press edges together and fold under. Use fork tines or fingers for a decorative finish.
- Egg wash: Brush the surface and edges with egg wash.
- Venting: Cut a few small slits (if using a flat top) to let steam escape.
5. Bake and Cool
- Preheat the oven: 400°F (200°C).
- Bake: Set the pan on the center rack. Bake for 40 to 50 minutes, or until the crust is deep golden and the filling bubbles at the center.
- Cover the edges: If browning too quickly, shield with foil in the last 10–15 minutes.
- Cool: Place on a rack, letting the pie sit for at least 30 minutes. This sets the juices and allows for tidy slices.
Optional: Sprinkle with coarse sugar in the last 10 minutes for a crunchy finish.
Creating a Lattice Top
A lattice not only looks classic, but it lets the syrupy fruit bubble through. Here’s a quick guide for weaving strips:
- Cut rolled dough into 1-inch-wide strips.
- Lay half the strips evenly across the filling, space apart.
- Fold every other strip halfway back.
- Lay one strip perpendicular, then unfold the folded strips.
- Repeat, alternating strips, until the top is woven.
- Trim excess and press edges to seal.
Don’t stress about perfect weaving—uneven strips give a rustic, homemade charm.
Tips for a Flawless Slab Pie
- Keep everything cold: Chilled dough prevents shrinkage and yields a tender, flaky crust.
- Prevent soggy bottoms: Sprinkle a thin layer of ground almonds or breadcrumbs under the filling, or chill the unbaked pie before baking.
- Crust shortcuts: If pressed for time, use 2 boxes of refrigerated pie pastry, rolled together and fitted to the pan.
- Reliable slicing: Let the pie cool fully for clean edges. A sharp knife works best. For parties, cut into small bars or squares.
Troubleshooting and Variations
- Juicy fruit runoff? Slightly increase cornstarch if your berries are very ripe or the filling seems extra wet.
- Mix-ins: Add a handful of blueberries, blackberries, or sliced rhubarb for new flavors.
- Glaze and garnish: Once cool, top with powdered sugar, lemon glaze, or serve with whipped cream.
Storage and Make-Ahead
Strawberry slab pie stores well, making it a practical choice for busy days or big events.
- Refrigerate: Cool the pie completely, cover tightly, and store up to three days. For peak texture, keep chilled but bring slices to room temperature before serving.
- Freeze before baking: Assembled, unbaked pies freeze beautifully. Wrap tightly in plastic wrap and foil; bake directly from frozen, adding an extra 10–15 minutes of baking time.
- Reheating: Warm slices in a low oven or microwave. The crust remains flakiest when reheated in the oven.
Serving Suggestions
Strawberry slab pie serves beautifully as a casual finger dessert, a fancy dinner party finale, or a brunch treat. For a fresh twist, try these serving ideas:
- A la mode: Top warm slices with vanilla ice cream.
- Cream pairing: Add a dollop of whipped cream or crème fraîche.
- Herb accent: Garnish with torn basil or mint for aroma and color.
- Picnic-ready: Cut into hand-held bars for outdoor events.
Ingredient Table: Quick Reference
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 3 cups (375g) | Crust structure |
| Sugar | 1/4 cup (crust), 3/4 cup (filling) | Sweetness |
| Salt | 1 tsp (1/2 each, crust/filling) | Enhances flavor |
| Cold butter | 1 cup (2 sticks, 226g) | Flaky crust |
| Shortening | 1/2 cup (115g) | Tenderness |
| Ice water | 8–12 tbsp | Moisture for crust |
| Fresh strawberries | 6 cups, sliced | Filling |
| Cornstarch | 1/4 cup (30g) | Filling thickener |
| Lemon zest & juice | 1 lemon | Brightness |
| Egg + water | 1 of each | Egg wash for crust |
Specific amounts scale up or down based on your pan size and desired thickness.
Baking a strawberry slab pie means welcoming joyful color, the sweet tang of peak berries, and plenty of dessert to share. The crust-to-filling ratio hits a golden balance, while the format invites creativity with lattice, cut-outs, or crumb toppings. Bringing people together over generous slices is what makes slab pies so beloved. Next time strawberries are in season, let this slab pie be your go-to for easy gatherings and celebrations.