Strawberry Slab Pie

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Introduction:

A fresh twist on a classic dessert, the Strawberry Slab Pie is perfect for feeding a crowd. With a buttery, flaky crust and a sweet, juicy strawberry filling, this pie is baked in a sheet pan, making it easy to cut into squares and serve at potlucks, picnics, or family gatherings. It’s as delightful to look at as it is to eat!

Origin:

Pie-making dates back centuries, with variations found across many cultures. The “slab pie” is a modern American adaptation designed for efficiency and serving size. Instead of using a traditional round pie dish, it’s baked on a rimmed sheet pan, giving it a rustic charm and practicality—perfect for events where you need more than just 8 slices.

Ingredients:

For the Crust (homemade):

  • 3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup ice water (add gradually)

(You can substitute with store-bought refrigerated pie crusts – about 2–3 rolls.)

For the Filling:

  • 6–7 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Topping:

  • 1 egg (beaten, for egg wash)
  • 1 tbsp coarse sugar (optional)

Optional Ingredient Additions:

  • Add 1/2 tsp ground cinnamon to the filling for warmth
  • Use mixed berries (e.g., blueberries, raspberries) for variety
  • Drizzle with a vanilla glaze or whipped cream when serving
  • Add orange zest to the filling for a citrus twist

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a rimmed baking sheet (approx. 10×15 inches).
  2. Prepare the crust: In a large bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Gradually add ice water, mixing just until the dough comes together. Divide in two portions—one slightly larger for the base.
  3. Roll out the larger dough and fit it into the prepared pan, allowing some overhang.
  4. Make the filling: In a bowl, combine strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir gently to coat.
  5. Pour the filling into the crust-lined pan, spreading evenly.
  6. Roll out the second dough portion and cut into strips for a lattice, or roll it whole for a top crust (cut slits for steam).
  7. Brush with egg wash and sprinkle with coarse sugar if desired.
  8. Bake for 40–50 minutes, or until the crust is golden and the filling is bubbling.
  9. Cool completely before cutting into squares. The filling will set more as it cools.

Tips for Success:

  • Use cold butter and ice water for the flakiest crust.
  • Let the pie cool completely for clean slices.
  • If using very ripe strawberries, reduce the sugar slightly to avoid a too-sweet filling.
  • Place a baking sheet under the pan in the oven to catch any drips.

Recommendations:

  • Serve with vanilla ice cream or a dollop of whipped cream.
  • This pie is best served the same day, but leftovers can be stored refrigerated for 2–3 days.
  • Great for summer gatherings, 4th of July parties, or as a dessert after a barbecue.

Nutrition (per square, approx. 1 of 18 servings):

  • Calories: 220
  • Fat: 10g
  • Carbohydrates: 31g
  • Sugar: 15g
  • Protein: 2g
  • Fiber: 2g

(Nutrition may vary based on crust and serving size.)

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