Strawberry Slab Pie Recipe

Oh, friends, let me tell you about this Strawberry Slab Pie Recipe. It’s one of those recipes that just *feels* like summer, you know? The kind that makes you think of picnics, sunshine, and lazy afternoons. It’s even easier than making a traditional pie crust, which is always a win in my book. Honestly, it gives those strawberry shortcake bars a run for their money, but with a slightly more sophisticated flair!

What is strawberry slab pie?

Think of a classic strawberry pie, but bigger, bolder, and baked in a sheet pan. It’s essentially a large, shallow pie, perfect for feeding a crowd or just having around for a few days (if it lasts that long!). The beauty of a Slab Pie is that it’s so much simpler than dealing with a finicky pie crust. The crust is buttery and almost cookie-like, and the filling? Well, it’s bursting with sweet, juicy strawberries. It’s a forgiving and friendly dessert that anyone can master.

Why you’ll love this recipe?

Okay, where do I even begin? This Strawberry Slab Pie Recipe is a winner for so many reasons! First off, the *flavor* is incredible. The sweetness of the strawberries combined with the buttery crust and the bright, tangy glaze? It’s a symphony in your mouth! I mean, seriously, every bite is an explosion of summer. And the simplicity? It’s almost embarrassing how easy it is to make. Even if you’re not a seasoned baker, you can totally nail this. I promise. Plus, the ingredients are pretty cost-efficient. Strawberries are often on sale in the summer, and the rest of the ingredients are pantry staples. What I love most about this is how versatile it is. You can serve it for breakfast, brunch, dessert, or even just as a snack. It’s perfect warm or cold, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It definitely beats out my usual weeknight dessert because I can slice up as big or small of a piece as I want.

How to Make Strawberry Slab Pie

Quick Overview

This Strawberry Slab Pie Recipe comes together in a few simple steps. We’re talking about making a quick press-in crust, whipping up a strawberry filling that’s pure strawberry goodness, and baking it all to golden perfection. The whole process is super straightforward, and I promise, even if you’re a beginner baker, you’ll feel like a pro. And the best part? The press-in crust means no rolling! Trust me, it’s a lifesaver.

Ingredients

For the Crust:

• What is all-purpose flour? 2 cups.
• 3/4 cup granulated sugar. 1/4 cup water
• 1/2 teaspoon salt.
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces.
• 1 large egg
• 2 tablespoons cold water.

For the Filling:

• 6 cups fresh strawberries, hulled and sliced.
• 3/4 cup granulated sugar
• 1/4 cup cornstarch. 1 cup
• 1/4 cup lemon juice. 1 teaspoon lemon zest.
• 1/2 teaspoon vanilla extract. 1/4 teaspoon nutmeg

For the Glaze:

• 1 cup powdered sugar per cup.
• 2-3 tablespoons milk (or lemon juice for extra tang)
• 1/2 teaspoon vanilla extract. 1 teaspoon nutmeg

How do I get started

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. I always do this even with non-stick pans, just to be extra safe!

Step 2: Make the Crust

In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender (or your fingers) to cut the butter into the flour mixture until it resembles coarse crumbs. You want little pea-sized pieces of butter remaining. Don’t overmix! This will keep the crust flaky and tender.

Step 3: Add Egg and Water

In a separate bowl, whisk together the egg and cold water. Set aside. What is the best way to mix the flour and salt together? What should I do if my dough is crumbly?

Step 4: Press into Pan

Press the dough evenly into the bottom and up the sides of the prepared baking pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

Step 5: Prepare Filling

In a large bowl, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla. Set aside. Is it safe to toss strawberries together in a bowl until they are evenly coated?

Step 6: Pour Filling into Crust

How do you spread the strawberry filling into a pie crust?

Step 7: Bake

Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil during the last 15 minutes of baking.

Step 8: Cool & Glaze

Is it possible to freeze pie on wire rack before glazing? If the glaze is too thick, it will melt right off! Once cooled, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle the glaze over the pie.

Step 9: Slice & Serve

Slice the Strawberry Slab Pie into squares and serve. Is this a good dessert to serve on its own? My kids love it with a sprinkle of extra sugar.

What should I serve it with?

What is the best recipe for Strawberry Slab Pie?

For Breakfast:What are some good ways to start the day with a slice of bread?

For Brunch:What is a good pie to serve at brunch? Add some fresh berries and a mimosa for an elegant experience.

As Dessert:After dinner, a slice of this pie is the perfect ending to any meal. Pair it with a glass of sweet dessert wine.

For Cozy Snacks:What is the perfect comfort food to serve with tea?

Growing up, my grandma always served this with a big dollop of homemade Whipped Cream. What is the best way to enjoy life? What’s the best way to make a sweet cake at 10pm?

How do I make a perfect strawberry slab pie?

How do I make this Strawberry Slab Pie recipe?

Strawberry Prep: Make sure to hull and slice your strawberries evenly. This ensures they cook uniformly and you don’t have any hard bits.

Mixing Advice: Don’t overmix the crust dough! Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix until just combined.

Crust Consistency: If the crust is too crumbly to press into the pan, add a teaspoon of cold water at a time until it comes together. But be careful not to add too much!

Ingredient Swaps: You can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw them completely and drain off any excess liquid before using.

Baking Tips: Keep an eye on the crust while it’s baking. If it starts to brown too quickly, you can tent it with foil to prevent it from burning.

Glaze Variations: For a richer glaze, use melted butter instead of milk. Or, for a citrusy twist, use lemon, lime, or orange juice.

I learned the hard way that letting the pie cool completely before glazing is crucial. One time, I was impatient and glazed it while it was still warm, and the glaze just melted into a sticky mess!

Storing and Reheating Tips

Here’s how to keep your Strawberry Slab Pie Recipe fresh and delicious:

Room Temperature: You can store the pie at room temperature for up to 2 days, covered with plastic wrap or in an airtight container.

Refrigerator Storage: For longer storage, keep the pie in the refrigerator for up to 5 days. Again, make sure it’s well-covered.

Freezer Instructions: To freeze the pie, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

Glaze Timing Advice: If you plan to freeze the pie, it’s best to glaze it after thawing. This will prevent the glaze from becoming soggy.

Frequently Asked Questions

Final Thoughts

This Strawberry Slab Pie Recipe is more than just a dessert; it’s a celebration of summer, a testament to simple pleasures, and a reminder that sometimes, the easiest recipes are the most rewarding. I truly hope you give it a try! It’s guaranteed to bring a smile to your face, and I know your family will love it as much as mine does. If you’re a fan of easy, fruity desserts, you might also enjoy my Blueberry Crumble Bars or my Raspberry Lemon Loaf. Happy baking! Can’t wait to hear how yours turns out! Please leave a comment and let me know if you tried making the recipe and what did you think, and don’t hesitate to rate!