Easy Strawberry Slab Pie Recipe
This golden, flaky slab pie packs a sweet strawberry filling perfect for feeding a crowd. Simple prep, big payoff.
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Servings:
Ingredients
Main Ingredients
- 24 oz pie dough for a top and bottom crust chilled
- 6 cup fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1.5 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 0.25 tsp kosher salt
- 0.25 tsp ground cinnamon optional
- 2 tbsp unsalted butter, cut in small bits for dotting
- 2 tbsp milk for brushing
- 1 tbsp coarse sugar for topping
- 2 tbsp all-purpose flour for dusting the surface
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment.
- Lightly flour the counter. Roll half the dough to a rectangle slightly larger than the pan.
- Fit the dough into the pan with a small overhang. Chill while you prepare the filling.
- Combine strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, salt, and cinnamon. Toss and rest 10 minutes.
- Spoon the strawberry mixture into the crust and spread evenly. Dot with butter pieces.
- Roll the remaining dough to a rectangle to cover the filling. Place over the top and trim excess.
- Fold edges together and crimp to seal. Cut several vents on top for steam to escape.
- Brush the crust with milk and sprinkle with coarse sugar.
- Bake 30–35 minutes, until the crust is deep golden and juices bubble through the vents.
- Cool on a rack at least 1 hour to set the filling before slicing.
Notes
Swap in half rhubarb for a sweet-tart twist, or drizzle cooled slices with lemon glaze. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days; rewarm at 300°F for 10 minutes to crisp the crust.
This recipe is an original creation inspired by classic Easy Strawberry Slab Pie Recipe flavors. All ingredient ratios and instructions are independently developed.