How to Make Strawberry Slab Pie

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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

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.