Easy Strawberry Slab Pie Recipe
If you’re searching for the ultimate crowd-pleasing summer dessert, look no further than this spectacular Easy Strawberry Slab Pie. Brimming with juicy strawberries nestled between buttery layers of golden crust, this treat comes together in a snap and serves a gathering with ease. Each bite offers a burst of peak-season fruit flavor, a balance of sweetness and brightness, and a beautifully crisp topping. Whether you’re hosting a backyard barbecue, packing a picnic basket, or simply wanting a taste of sunshine, this Easy Strawberry Slab Pie will quickly become a beloved favorite in your dessert rotation.
Ingredients You’ll Need
The beauty of this pie is in its simplicity: just a handful of pantry staples and fresh strawberries transform into a vibrant treat. Every ingredient here adds something essential—flavor, color, or texture—so don’t skip a thing!
- Refrigerated pie crusts (2): Store-bought crusts save time without sacrificing that flaky, buttery texture we all crave in a good pie.
- Fresh strawberries (6 cups, hulled and halved): The star of the show—ripe, juicy strawberries provide natural sweetness, bold color, and irresistible aroma.
- Granulated sugar (¾ cup): Just the right amount to amplify the berry flavor without making the pie overly sweet.
- Cornstarch (3 tablespoons): This thickens the filling so each square holds together beautifully when sliced.
- Lemon juice (1 tablespoon): The citrus adds a pop of brightness and enhances the strawberries’ natural tang.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavors, giving extra warmth and depth.
- Unsalted butter (1 tablespoon, cut into small pieces): Buttery pockets melt into the berries, adding richness and shine.
- Egg (1, beaten): Brushing the crust with egg wash helps it bake up deeply golden and tempting.
- Coarse sugar for sprinkling (optional): A festive finish that gives the top extra sparkle and crunch.
How to Make Easy Strawberry Slab Pie
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 400°F (200°C) so it’s ready when you are. Grab a jelly roll pan or a rimmed baking sheet that’s about 10×15 inches in size—this generous surface area is exactly what sets slab pie apart and makes serving a crowd so easy.
Step 2: Roll Out the Crust
Take one refrigerated pie crust and gently roll it out to fit the bottom and up the sides of your prepared pan. Don’t stress about perfection—rustic edges are part of a slab pie’s charm! Carefully press the crust into all the corners to avoid any pesky filling leaks.
Step 3: Mix the Strawberry Filling
In a large bowl, combine your hulled and halved strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss those beauties together until every strawberry is coated and the mixture looks glistening and syrupy—it’s this step that will give your Easy Strawberry Slab Pie its luscious, glossy filling.
Step 4: Fill and Dot with Butter
Evenly spread the strawberry mixture over the bottom crust, letting the vibrant colors peek through. Dot the filling with small pieces of unsalted butter; as it bakes, these will melt into the strawberries for extra richness and shine.
Step 5: Top with the Second Crust
Roll out the second pie crust to fit the top of your pan. Gently lay it over the filling and press the edges to seal. Use a knife to cut a few slits across the top—these little vents allow steam to escape and prevent soggy crust.
Step 6: Brush and Decorate
Brush the top crust with the beaten egg to give your pie a golden, glossy finish. If you’re feeling festive, sprinkle generously with coarse sugar for a delightful crunch and a bakery-worthy look.
Step 7: Bake to Golden Perfection
Bake for 35 to 40 minutes, or until the crust is deeply golden brown and the strawberry filling is joyfully bubbling up through the vents. Your kitchen will smell absolutely irresistible.
Step 8: Cool and Slice
Patience is key—let your Easy Strawberry Slab Pie cool for at least an hour so the filling sets properly. Once cooled, slice into neat squares for easy serving. That first slice is always the most exciting!
How to Serve Easy Strawberry Slab Pie
Garnishes
Nothing complements Easy Strawberry Slab Pie quite like a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. Try adding a few sliced strawberries on top for a burst of color, or a sprinkle of fresh mint leaves for a refreshing note.
Side Dishes
For a casual summer meal, plate your slab pie alongside a light fruit salad or pair with lemonade for an afternoon treat. Hosting brunch? It’s wonderful beside a savory egg bake and crispy bacon, balancing sweet and savory beautifully.
Creative Ways to Present
Serve the pie warm, straight from the pan with a big spoon for family style, or let it cool and cut perfect squares for hand-held picnic bites. For parties, sandwich a square with a scoop of ice cream to make strawberry slab pie ice cream sandwiches—guaranteed to catch everyone’s attention!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store the pie, covered, at room temperature for up to 2 days. For best freshness, pop it in the refrigerator where it will last up to 4 days—just bring it back to room temperature before serving for the best flavor.
Freezing
Modern life is busy, so it’s handy that this pie freezes like a dream. Once fully cooled, tightly wrap leftover slices or the whole slab in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
For that “just baked” taste, reheat individual slices of Easy Strawberry Slab Pie in a 300°F (150°C) oven for about 10 minutes until warmed through. The crust perks right up, and the filling turns perfectly jammy again.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to add an extra tablespoon of cornstarch to consider the additional moisture that comes from frozen berries. No need to thaw before mixing—just toss them right in and continue as directed.
What other fruits can I use in this slab pie?
While Easy Strawberry Slab Pie is the star, you can create delightful variations with blueberries, raspberries, blackberries, or even a mix. Adjust sugar based on the sweetness of your chosen fruit.
Do I have to use store-bought pie crusts?
Not at all! If you prefer homemade, your favorite pie dough recipe will work beautifully. The beauty of this recipe is its flexibility, so do what fits your style or timeline best.
My crust edges brown too fast—what should I do?
If you notice the edges coloring up before the filling is done, lightly cover them with foil halfway through baking to protect from over-browning while the center continues to bake.
How do I get the neatest squares when slicing?
Letting the pie cool for at least an hour is the secret. Use a sharp knife and wipe between cuts for the most picture-perfect slices—this helps the filling set and makes serving a breeze.
Final Thoughts
There’s nothing quite like the simple joy of sharing a big tray of Easy Strawberry Slab Pie with people you love. With its easy prep, stunning presentation, and unforgettable flavor, this dessert is sure to earn a place at all your summer celebrations. Give it a try and watch those smiles bloom around the table!
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Easy Strawberry Slab Pie Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Easy Strawberry Slab Pie is a delightful summer dessert that is perfect for feeding a crowd. Juicy fresh strawberries paired with a flaky crust make for a winning combination in this simple yet impressive dessert.
Ingredients
Crust:
- 2 refrigerated pie crusts
Filling:
- 6 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Crust: Roll out one pie crust to fit the bottom of a 10×15-inch jelly roll pan or rimmed baking sheet.
- Make Filling: In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Pour the mixture evenly over the prepared crust.
- Add Butter: Dot the filling with small pieces of butter.
- Top with Crust: Roll out the second pie crust and place it over the strawberries, sealing the edges and cutting a few slits on top for steam to escape.
- Egg Wash: Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake: Bake for 35–40 minutes until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Cool for at least 1 hour before slicing into squares and serving.
Notes
- This recipe can be made with frozen strawberries; just add an extra tablespoon of cornstarch to compensate for added liquid.
- Serve with whipped cream or vanilla ice cream for a perfect summer dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
