Summer Strawberry Slab Pie

An absolute delight, this **Strawberry Slab Pie** is a straightforward yet incredibly delicious dessert, perfect for celebrating the vibrant flavors of spring and summer. It’s designed to bring joy to any gathering, big or small, with its generous size and irresistible taste.

Effortless Elegance: Simple Ingredients, Spectacular Results

If you’re hosting a crowd, planning a potluck, or simply looking for an easier, more efficient way to enjoy a classic strawberry pie, then this **Strawberry Slab Pie recipe** is your ultimate answer. It combines simplicity with sheer deliciousness, featuring a buttery, flaky, and incredibly easy-to-make crust that cradles a sweet, jam-like strawberry filling. This fuss-free approach guarantees a dessert that will not only impress but also satisfy every single craving. Forget the complexities of traditional round pies; our slab pie simplifies the process without compromising on flavor or texture.

The beauty of a slab pie lies in its versatility and ease of serving. Baked in a standard sheet pan, it offers a wider surface area, ensuring a perfect crust-to-filling ratio in every bite. This format makes it ideal for slicing into many uniform pieces, making distribution a breeze at any event. Whether it’s a backyard barbecue, a family reunion, or a casual weekend treat, this pie delivers amazing results with minimal effort, embodying the true spirit of relaxed, delicious summer baking.

Embrace Strawberry Season with the Easiest Pie Ever

The arrival of spring and summer signals the glorious return of fresh strawberries, and frankly, we couldn’t be more excited! As these vibrant berries take over produce aisles, our fridge is perpetually stocked. When prices drop, we indulge in them daily, incorporating them into everything from Strawberry Banana Bread to Grilled Brie with Strawberries and delightful Strawberry Streusel Scones. The possibilities are endless, and our love for strawberries knows no bounds!

Among all the ways to enjoy these juicy gems, baking them into a fresh strawberry pie remains a timeless favorite. This **slab pie version** elevates that tradition with incredible ease. The process is remarkably simple: fresh strawberries are gently tossed with sugar and a hint of lemon, then baked until they transform into a luscious, jam-like filling. This exquisite filling is perfectly complemented by a rich, buttery crust, creating a dessert that’s not just delicious but also a true celebration of seasonal flavors.

Making a slab pie means you get to enjoy more of that incredible strawberry flavor and flaky crust with less fuss. The even spread of filling across the large baking sheet allows the strawberries to cook down beautifully, concentrating their sweetness and creating that irresistible “jammy” texture. Plus, the generous size makes it a perfect centerpiece for any summer gathering, ensuring there’s enough for everyone to savor.

Essential Ingredients and Supplies for Your Strawberry Slab Pie

Crafting the perfect Strawberry Slab Pie requires a few simple, high-quality ingredients and basic baking tools. Each component plays a crucial role in achieving the desired flaky crust and wonderfully jammy filling. For specific measurements and more detailed information on baking ingredients, you can always refer to my comprehensive Complete Guide to Baking Ingredients.

Ingredients:

• All-purpose flour: The fundamental building block for our crust, providing essential structure and texture.
• Granulated sugar: Sweetens both the filling and the crust. In the filling, it helps draw out the strawberries’ natural juices, contributing to that desired jam-like consistency. In the crust, it promotes a crisp, golden-brown finish.
• Kosher salt: A critical flavor enhancer that beautifully balances the sweetness of the sugar and fruit, deepening the overall taste profile. If using table salt, remember it’s finer and saltier, so adjust the quantity accordingly.
• Unsalted butter: The secret to a rich, tender, and flaky crust. Ensure it’s cold for optimal results, as cold butter creates steam pockets during baking, leading to distinct flaky layers. If using salted butter, reduce the amount of added salt in the recipe.
• Cold water: Essential for bringing the pie dough together without over-developing the gluten, which can result in a tough crust. Keeping it cold is key to preventing the butter from melting prematurely before baking. For a richer crust, cold milk or cream can be used as a substitute.
• Fresh strawberries: The undisputed star of this pie! They deliver vibrant flavor, beautiful color, and delightful texture. If fresh strawberries are out of season, frozen sliced strawberries can be a excellent substitute. Simply use them unthawed and toss them with a little cornstarch or flour to absorb any excess moisture released during baking.
• Fresh lemon: Both the zest and the juice are indispensable for brightening the overall flavor of the filling. The acidity from the lemon beautifully complements and balances the sweetness of the strawberries, adding a zesty freshness.
• Egg: Whisked with water to create an egg wash. This coating gives the decorative crust a gorgeous, crisp, golden-brown finish and a slight sheen.

Supplies:

• 18×13-inch rimmed baking sheet: The star vessel for your slab pie, ensuring even baking and easy handling.
• Large mixing bowls: For preparing both the pie dough and the strawberry filling.
• Pastry blender or two knives: Essential for cutting cold butter into the flour mixture, creating that desired crumbly texture for a flaky crust.
• Rolling pin: For rolling out your pie dough to the perfect size and thickness.
• Decorative cookie cutter: To add a charming, personalized touch to your pie’s top crust.
• Cooling rack: Crucial for allowing your baked pie to cool completely and prevent a soggy bottom.

Step-by-Step Guide: How to Make Strawberry Slab Pie

Creating this delightful Strawberry Slab Pie is a straightforward process that yields incredibly rewarding results. Follow these simple steps to bake your perfect summer dessert.

• First, preheat your oven to 400°F (200°C). This ensures the oven is at the correct temperature for the crust to start baking properly. Generously butter an 18×13-inch rimmed baking sheet and set it aside. This lubrication prevents sticking and helps in achieving a crisp bottom crust.
• In a large mixing bowl, combine the flour, sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
• Next, add the cold, cubed butter to the dry mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbles with some pea-sized pieces of butter still visible. This is crucial for a flaky crust.
• Gradually stir in the cold water using a spoon or your hands. Mix just until a cohesive ball of dough forms. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough crust. Once formed, set aside about one-quarter of this dough; this will be used for your beautiful decorative topping.

• On a lightly floured surface, roll out the larger portion of your pie dough. Aim for a rectangular shape that is roughly the size of your prepared baking sheet. Carefully transfer the rolled-out dough to the buttered sheet pan. Gently press it into the corners and up the sides. Trim any excess dough from the edges and, if desired, flute the edges for a classic pie look.
• In a separate large bowl, combine your sliced fresh strawberries, granulated sugar, fresh lemon zest, and lemon juice.

• Stir the strawberry mixture together gently until the berries are well coated. The sugar will begin to draw out their juices, creating the delicious base for your filling.
• Pour the prepared strawberry filling evenly over the pie crust in the baking sheet, spreading it out to cover the entire surface.
• Now, gather the excess dough trimmings and the reserved quarter of dough. Knead them lightly to combine. Roll this dough out onto a lightly floured surface and use a decorative cookie cutter to cut out about 15 shapes. Arrange these decorative shapes artfully over the top of the strawberry filling. This adds a charming, homemade touch.
• In a small bowl, whisk together one egg with one teaspoon of water to create an egg wash. Lightly brush the edges of the pie crust and all the decorative shapes with this egg wash. Finally, sprinkle one tablespoon of granulated sugar evenly over the egg-washed crust edges and shapes. This enhances the golden color and adds a delightful crunch.

• Bake the pie on the top rack of your preheated oven at 400°F (200°C) for 30 minutes. This initial high heat helps the crust become golden and flaky. After 30 minutes, reduce the oven temperature to 350°F (175°C) and move the pie to the middle rack. Continue baking for another 20 minutes, or until the crust is beautifully golden brown and the strawberry filling is visibly bubbling, indicating it’s fully cooked and jammy.
• Once baked, remove the pie from the oven and place it on a cooling rack. It’s crucial to let the pie cool for at least 20 minutes before attempting to slice and serve. This allows the filling to set properly, preventing it from being too runny.

Tips for Slab Pie Perfection

Achieving the perfect Strawberry Slab Pie is easier than you think, especially with a few expert tips. Here’s how to ensure your pie is a showstopper every time:

• Cold Ingredients are Key for Crust: Always use very cold butter and ice water for your pie dough. The cold fat creates steam as it bakes, resulting in those coveted flaky layers. If your kitchen is warm, you can even chill your flour beforehand.
• Don’t Overwork the Dough: Mix the dough just until it comes together. Overmixing develops gluten, leading to a tough, less tender crust. A few visible streaks of butter are perfectly fine and even desirable for flakiness.
• Prevent a Soggy Bottom: While buttering the pan helps, ensuring your filling isn’t overly wet is also important. The initial high heat bake helps to set the bottom crust quickly. Allowing the pie to cool completely on a wire rack is crucial for the filling to fully set and prevent a soggy base.
• Customize Your Topping: Get creative with your decorative cookie cutters! Stars, hearts, or even simple lattice strips can elevate the visual appeal of your slab pie. A good egg wash and sprinkle of sugar will ensure a beautiful golden finish.
• Know When It’s Done: Look for a deeply golden-brown crust and a filling that is actively bubbling in the center. This bubbling indicates the starches have thickened and the fruit is tender. If the crust browns too quickly, you can loosely tent the pie with foil.
• Cooling is Crucial: We know it’s hard to wait, but allowing the pie to cool for at least 20-30 minutes, or even longer, is essential. This allows the filling to firm up, making for clean, beautiful slices.

Storage and Freezing Made Easy

Proper storage ensures your delicious **Strawberry Slab Pie** remains fresh and flavorful for as long as possible.

Once your Strawberry Slab Pie has cooled completely to room temperature, you can store it in a few ways. For short-term enjoyment, simply cover the pie tightly with plastic wrap and leave it at room temperature for up to 2 days. If you need it to last longer, transfer the covered pie to the refrigerator, where it will stay fresh for up to 5 days.

To **freeze** leftover Strawberry Slab Pie slices, first arrange individual slices in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer and “flash freeze” the slices until they are solid, which usually takes about 2 hours. This step prevents them from sticking together. Once frozen, wrap each individual slice tightly in plastic wrap, then place them all into a freezer-safe bag or airtight container. You can store frozen slices in the freezer for up to 3 months.

When you’re ready to enjoy a frozen slice, you can reheat it directly from frozen. Place the slice in a 325°F (160°C) oven for approximately 15–20 minutes, or until it is heated through and the crust is crisp again. This makes enjoying a taste of summer convenient any time of year!

I genuinely hope you cherish every moment of baking and enjoying this **Strawberry Slab Pie**. It’s more than just a recipe; it’s an invitation to savor the simple pleasures of homemade goodness and seasonal ingredients.

If you do whip up this incredible pie, I would absolutely love to see your creations! Be sure to snap a picture and share it with me on Instagram @thebakermama. Your photos inspire me greatly! And if you’re on Facebook, come join our wonderful community in the Friends of The BakerMama group. It’s a fantastic place to connect with fellow baking enthusiasts and share all the fun and delicious recipes you’ve made from my collection. I truly enjoy seeing how creative and inspired you all get with the ideas I share. Enjoy every delightful bite!

xoxo,

Strawberry Slab Pie

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• Author: Maegan – The BakerMama
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 1 hour 20 mins
• Yield: 15 servings
• Category: Dessert

Print Recipe

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Description

How to bake a scrumptious strawberry slab pie that’s simple and perfect for spring and summer enjoyment!

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Ingredients

Crust:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 and 1/2 cups (3 sticks) unsalted butter, softened
• 1/2 cup cold water

Filling:

• 8 cups sliced fresh strawberries
• 1/2 cup granulated sugar
• zest of half a lemon
• 1 tablespoon lemon juice
• 1 egg beaten with 1 teaspoon water for egg wash
• 1 tablespoon granulated sugar, for sprinkling

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Instructions

1. Preheat oven to 400°F (200°C). Butter an 18×13-inch rimmed baking sheet and set aside.
2. In a large bowl, whisk together flour, sugar, and salt. Cut in butter with a pastry blender or two knives until coarse crumbles form. Stir in water with a spoon or your hands until a ball of dough forms. Reserve 1/4 of the dough for the decorative topping.
3. Roll the dough out onto a floured surface the size of the baking sheet. Transfer dough to the prepared sheet pan, trim around the edges and flute, if desired.
4. In another large bowl, stir together the sliced strawberries, sugar, lemon zest and lemon juice. Pour strawberries evenly into prepared crust.
5. Combine excess trimmings and reserved dough. Roll out onto a lightly floured surface and cut into 15 decorative shapes. Place shapes in a pattern over the top of the strawberries. Brush crust edges and decorative shapes with egg wash. Sprinkle 1 tablespoon sugar over the edges and shapes.
6. Bake pie on the top rack of the oven for 30 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20 minutes on the middle rack of the oven, until crust is golden and filling is bubbling. Let pie cool on a cooling rack for at least 20 minutes before serving.

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