Get ready to fall in love with summer all over again with this Easy Strawberry Slab Pie! Imagine juicy, sweet strawberries tucked between golden layers of flaky pie crust, baked up in a big-batch style that’s absolutely perfect for sharing. This recipe takes everything you adore about classic strawberry pie and transforms it into an irresistibly simple, fuss-free dessert that’s made to feed a crowd. Whether you’re heading to a sunny backyard barbecue, prepping treats for a picnic, or just want a family-friendly dessert with wow factor, you’ll find yourself turning to Easy Strawberry Slab Pie again and again!
Ingredients You’ll Need
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For the Crust:
- 1 (14 oz) package refrigerated pie crusts (2 crusts)
For the Filling:
- 6 cups fresh strawberries (hulled and halved)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (cut into small pieces)
For Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How to Make Easy Strawberry Slab Pie
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 400°F (200°C) and lightly greasing a 10×15-inch jelly roll pan or rimmed baking sheet. Roll out one pie crust on a lightly floured surface until it fits the bottom and sides of your pan. Press it into the pan gently, making sure to reach the corners, and trim away any excess dough. For easy removal (and a swift cleanup), a layer of parchment paper under the crust works wonders!
Step 2: Make the Strawberry Filling
Next, grab a large mixing bowl and toss in your halved strawberries. Sprinkle over the granulated sugar, cornstarch, lemon juice, and vanilla extract, then gently fold everything together until the berries are evenly coated. This mixture will soon bubble into a luscious, jammy filling while it bakes—give it a quick taste if you like, just to check the sweetness!
Step 3: Assemble the Pie
Pour your strawberry filling onto the prepared crust, making sure to spread it out all the way to the edges. Dot the berry mixture with those little pieces of butter—trust me, this step adds lovely richness to every bite. Now, roll out the second pie crust and drape it over the filling. Pinch the edges to seal the pie and trim any overhang. Use a sharp knife to cut a few slits into the top crust for steam to escape—this keeps your slab pie crisp and picture-perfect.
Step 4: Finish and Bake
Brush the top crust with the beaten egg for that beautiful, glossy look. If you want extra bakery vibes, shower the crust with a dusting of coarse sugar. Slide the pan into your hot oven and bake for 35 to 40 minutes, or until the crust turns golden and the filling is bubbling out around the edges. The aroma alone is enough to make anyone impatient!
Step 5: Cool and Slice
Once your Easy Strawberry Slab Pie is baked to golden perfection, let it cool completely on a wire rack. This step is key: it lets the filling set up so you can easily cut neat squares. Resist the urge to cut in too soon—even if everyone is peeking into the kitchen with hopeful eyes!
How to Serve Easy Strawberry Slab Pie
Garnishes
A sprinkle of powdered sugar is a classic touch, but if you’re feeling extra fancy, add dollops of whipped cream, a scoop of vanilla ice cream, or a few fresh mint leaves right before serving. These little additions make the juicy strawberry flavor absolutely pop and look beautiful on a dessert tray.
Side Dishes
Easy Strawberry Slab Pie shines alongside a simple fruit salad or a bowl of tangy Greek yogurt—especially for a lighter, refreshing finish to your meal. For extra indulgence, pair it with creamy vanilla custard or a drizzle of chocolate sauce.
Creative Ways to Present
Cut your slab pie into small squares for grab-and-go bites at picnics or potlucks. Stack them on a pretty platter or pop each square into a cupcake liner for a festive touch. You can even create a DIY dessert bar: set out bowls of whipped cream, sprinkles, and fresh berries so everyone can top their own slice of Easy Strawberry Slab Pie just the way they like it.
Make Ahead and Storage
Storing Leftovers
To keep your Easy Strawberry Slab Pie fresh, cover any leftovers tightly with plastic wrap or foil. It holds up beautifully at room temperature for a day, or you can pop it in the fridge for up to three days—just bring to room temp before serving for the best texture and flavor.
Freezing
Want to stash some summer flavor for later? Wrap individual cooled pie squares in plastic wrap, then in foil, and freeze for up to two months. Thaw at room temperature or overnight in the fridge when you’re ready for a sweet treat.
Reheating
To restore that just-baked magic, warm the pie squares in a 300°F oven for about 10 minutes. This crisps the crust back up and revives the filling, making leftovers taste like they just came out of the oven!
FAQs
Can I use frozen strawberries for Easy Strawberry Slab Pie?
Absolutely! If you’re using frozen strawberries, let them thaw completely and drain off any excess liquid before mixing with the other ingredients. This helps prevent the filling from becoming too runny.
Can I make Easy Strawberry Slab Pie ahead of time?
Yes, you can bake the pie a day in advance. Just store it covered at room temperature or in the fridge, then let it come to room temperature before serving. It’s a lifesaver for busy party prep!
How do I keep the bottom crust from getting soggy?
To ensure a crisp base, bake the pie in the lower third of your oven and make sure your filling isn’t overly juicy. Sprinkling a thin layer of cornstarch on the bottom crust before adding the filling can help absorb any extra moisture, too.
Can I add other berries or flavors to the pie?
Definitely! Try mixing in a handful of blueberries or raspberries for a berry medley, or add a dash of cinnamon or a grating of orange zest for a fun flavor twist. The recipe is super flexible.
What’s the best way to cut slab pie into neat squares?
Wait until the pie is completely cool for the cleanest cuts. Use a sharp knife dipped in warm water and wipe it clean between slices for that perfect bakery-style finish.
Final Thoughts
If you’re searching for a dessert that’s effortless, crowd-pleasing, and bursting with real strawberry sunshine, Easy Strawberry Slab Pie is the answer. Give it a try, and don’t be surprised if it becomes your new go-to for every summer celebration (and beyond)!
PrintEasy Strawberry Slab Pie Recipe
This Easy Strawberry Slab Pie is a delightful summer dessert that’s perfect for feeding a crowd. Made with fresh strawberries and a flaky crust, it’s a simple yet impressive treat that’s great for picnics and potlucks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 15 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 (14 oz) package refrigerated pie crusts (2 crusts)
For the Filling:
- 6 cups fresh strawberries (hulled and halved)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (cut into small pieces)
For Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 10×15-inch jelly roll pan.
- Prepare Crust: Roll out one pie crust to fit the pan, press it in, and trim the excess.
- Make Filling: Combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Pour over crust.
- Top with Crust: Add the second crust on top, seal edges, vent, brush with egg wash, and sprinkle with sugar.
- Bake: Bake for 35–40 minutes until golden and bubbly.
- Cool and Serve: Let the pie cool before slicing into squares.
Notes
- Use parchment paper for easier cleanup.
- Enhance with blueberries or cinnamon for extra flavor.
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 15g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
