Print

Strawberry Slab Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

This delightful Strawberry Slab Pie offers a perfectly flaky crust filled with juicy, fresh strawberries enhanced by lemon zest and juice. Baked to golden perfection, it’s cut into 15 servings, making it ideal for gatherings. The decorative crust shapes on top add a charming touch to this classic summer dessert.

Ingredients

Pie 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

Topping

  • 1 egg beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon granulated sugar, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter an 18×13-inch rimmed baking sheet thoroughly and set it aside to ensure the pie doesn’t stick during baking.
  2. Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the softened butter using a pastry blender or two knives until coarse crumbs form. Gradually stir in the cold water with a spoon or your hands until a cohesive dough ball forms. Reserve 1/4 of this dough for the decorative topping.
  3. Roll Out the Dough Base: On a floured surface, roll the larger portion of dough to the size of the baking sheet. Carefully transfer it onto the prepared pan, trim the edges, and flute them if desired for a decorative finish.
  4. Prepare the Filling: In a separate large bowl, combine the sliced strawberries, sugar, lemon zest, and lemon juice. Mix gently to evenly distribute the flavors.
  5. Assemble the Pie: Pour the strawberry mixture evenly over the crust in the pan. Combine the reserved dough with the trimmings, roll it out on a lightly floured surface, and cut into 15 decorative shapes. Arrange these shapes attractively on top of the strawberry filling. Brush the crust edges and shapes with the egg wash, then sprinkle with sugar.
  6. Bake the Pie: Place the pie on the top rack of the oven and bake at 400°F for 30 minutes. Then, reduce the oven temperature to 350°F (177°C) and move the pie to the middle rack, baking for an additional 20 minutes or until the crust is golden and the filling is bubbling.
  7. Cool and Serve: Remove the pie from the oven and let it cool on a cooling rack for at least 20 minutes before slicing and serving to allow the filling to set.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Chill the dough if it becomes too soft while working to maintain flakiness.
  • Fluting the edges adds a decorative touch but is optional.
  • Letting the pie cool ensures cleaner slices and better presentation.
  • Leftover pie can be stored covered at room temperature for up to two days or refrigerated for longer freshness.

Find it online: https://cookedbygrace.com/strawberry-slab-pie-recipe/