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
Scale
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
