strawberry slab pie

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Strawberry slab pie makes the perfect summer pie! This flaky and delicious lattice-topped pie with a sweet strawberry filling is ideal for berry season.

Strawberry Slab Pie

A delicious twist on classic strawberry pie, I like to serve this slab pie sliced into wedges and topped with vanilla ice cream and fresh strawberries! A dusting of powdered sugar is also delicious, and leftover pie makes the best breakfast.

Strawberry Slab Pie

How to Make Strawberry Slab Pie

Pie Dough – My go-to pie crust recipe is an all-butter pastry. For a slab pie, I like to make the dough in a stand mixer. The large volume of dough comes together easily in just about 5 minutes, and using the stand mixer ensures that the butter is incorporated evenly. You can make the pie dough up to 2 days in advance, and I always recommend making the dough ahead to give it time to chill for at least 1 hour before rolling out.

Strawberries – Fresh, sweet red strawberries make the best strawberry pie. Out of season, you can use frozen strawberries straight from the freezer (no need to thaw them before making the filling).

Fresh Strawberry Filling – To ensure that the pie filling sets up nicely, combine 6 cups sliced strawberries, granulated sugar, and salt in a large heavy saucepan. Cook until the fruit has softened, then stir in lemon juice and gradually whisk in cornstarch until fully incorporated. Continue cooking until filling is thick and jammy, and the sauce coats the back of a spoon. Transfer filling to a mixing bowl and stir in remaining 4 cups sliced strawberries. Let filling cool to room temperature before using (filling can be made ahead and chilled overnight).

Filling with Frozen Strawberries – If you’re using frozen strawberries, combine all of the strawberries with the granulated sugar and salt in a large saucepan, and cook as directed below. Once the filling is ready, transfer to a mixing bowl and let cool to room temperature before using.

Strawberry Slab Pie

Roll Dough – Roll out one disc of dough into a rectangle, and transfer to a jelly roll pan. Press the dough firmly against the bottom and sides of the pan and chill for 15 minutes. Roll out the second disc of dough into a rectangle and use a pastry wheel or sharp knife to cut diagonal strips for the lattice top. Chill the strips for 15 minutes.

Assemble Pie – Spoon strawberry filling into the chilled bottom crust and arrange dough strips over the top in a lattice pattern. Trim the strips and press the edges firmly to seal. Chill the assembled pie in the freezer for 1 hour or overnight.

Bake Pie – Brush lattice with heavy cream and sprinkle with sugar, then bake pie for 50 to 55 minutes or until the crust is golden and fruit juices are bubbling slowly at the center of the pie. Let pie cool for at least 3 hours before serving (the pie filling continues to thicken as it cools).

Make Ahead – Pie dough and strawberry filling can be made 1-2 days in advance. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.

Strawberry Slab Pie

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Strawberry Slab Pie

Strawberry Slab Pie

  • Author: Laura | Tutti Dolci
  • Prep Time: 2 hours
  • Cook Time: 55 minutes
  • Total Time: 2 hours 55 minutes (plus cooling time)
  • Yield: 20 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Strawberry slab pie makes the perfect summer pie! A flaky and delicious lattice-topped berry pie with a sweet strawberry filling.


Ingredients

Crust

  • 5 cups flour
  • 2 tsp salt
  • 4 tsp sugar
  • 2 cups cold unsalted butter, cubed
  • 1/2 cup to 3/4 cup ice water

Filling

  • 10 cups fresh sliced strawberries, divided
  • 1 1/4 cups sugar
  • 1/4 tsp salt
  • 1 Tbsp fresh lemon juice
  • 1/3 cup cornstarch

Topping

  • 2 Tbsp heavy cream
  • 2 Tbsp sugar

Instructions

  1. Prepare dough: For the crust, combine flour, salt, and sugar in a large mixer bowl fitted with the paddle attachment. Mix on low speed to combine. Add butter all at once and mix on low speed until completely incorporated and mixture has the texture of coarse meal, about 2 minutes. Add 1/2 cup ice water and mix on low speed until dough comes tighter in large clumps and pulls away from sides of the bowl, about 30 seconds. If needed, add additional water 1 tablespoon at a time. Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
  2. Prepare filling: Combine 6 cups sliced strawberries, sugar, and salt in a large heavy saucepan. Cook over medium-high heat, stirring frequently, until the fruit has softened (6-8 minutes). Add lemon juice. Gradually whisk in cornstarch until completely dissolved. Continue cooking for 2-3 more minutes, until filling has thickened, and the sauce coats the back of a spoon. Transfer filling to a mixing bowl and stir in remaining 4 cups strawberries. Let filling cool to room temperature before using (filling can be made ahead and chilled overnight).
  3. Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough into a 17×12-inch rectangle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to an ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Chill for 15 minutes.
  4. Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch diagonal strips for the lattice top. Chill the strips for 15 minutes.
  5. Assemble the pie: Spoon strawberry filling into chilled bottom crust and arrange dough strips over the top in a lattice pattern. Trim the strips and press evenly to seal the edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
  6. Place a heavy duty piece of foil in the bottom of the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar.
  7. Place pie in oven and bake for 50 to 55 minutes or until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 75-85 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
  8. Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.


Notes

The equipment section above contains affiliate links to products I use and love!

Frozen Strawberries: If you’re using frozen strawberries, combine all of the strawberries with the granulated sugar and salt in a large saucepan, and cook as directed in Step 2. Once the filling is ready, transfer to a mixing bowl and let cool to room temperature before using.

Make ahead: The dough and strawberry filling can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.

Keywords: Strawberry Pie, Slab Pie, Lattice Pie, Strawberry Dessert

Strawberry Slab Pie

More strawberry dessert recipes to try:

Fresh Strawberry Sheet Cake
Strawberry Cookie Tart
Brown Butter Strawberry Crumb Bars

2 comments
  1. Wow! I’ve made an apple slab pie, but it’s not nearly as beautiful as this strawberry version! I’m certain it tastes as good as it looks!!

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