Name: Strawberry Slab Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 15
Ingredients: 4 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon salt; 1 and 1/2 cups (3 sticks) unsalted butter, softened; 1/2 cup cold water; 8 cups sliced fresh strawberries; 1/2 cup granulated sugar; zest of half a lemon; 1 tablespoon lemon juice; 1 egg beaten with 1 teaspoon water for egg wash; 1 tablespoon granulated sugar, for sprinkling

A simple, scrumptious Strawberry Slab Pie that’s perfect for spring and summer enjoyment!

A strawberry slab pie baked in an aluminum rimmed baking sheet. There is a wood handled spatula under one piece of pie.

Simple Ingredients, Amazing Results

If you’ve got a crowd to feed or just want an easier way to make and eat a classic strawberry pie, then this Strawberry Slab Pie recipe is for you! It’s simple and oh so scrumptious! With a buttery, flaky, easy-to-make crust and a simple, jammy strawberry filling, it’s no fuss and guaranteed to hit the spot!

A piece of strawberry slab pie on a small white plate with a gold-toned fork.

Strawberry Season’s Easiest Pie

When strawberries take over the produce section every spring, I couldn’t be more thrilled! We always have a stock of strawberries in the fridge, so when the price of strawberries drops in the spring and summer, we eat them all day, every day! Strawberry banana bread, grilled brie with strawberries, strawberry streusel scones… we can’t get enough!

One of my favorite ways to use fresh strawberries is in a fresh strawberry pie! And this slab version is so, so easy. Toss the strawberries with some sugar and a little lemon and they bake to the most amazing jam-like filling for the rich buttery crust.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour: provides structure for the crust.
Granulated sugar: sweetens the filling and helps draw juices from the fruits while also sweetening the crust to create the crisp texture as it bakes.
Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
Unsalted butter: binds the crust and adds richness. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness.
Cold water: brings the dough together without activating too much gluten. Keep it cold to prevent the butter from melting before the pie bakes. You can substitute with cold milk or cream for a richer crust.
Fresh strawberries: the star of the pie! They provide so much flavor, color, and texture. Frozen strawberries could definitely be substituted for the fresh. I would just recommend using sliced frozen strawberries (do not thaw) and tossing them in a little cornstarch or flour first to absorb the extra moisture as they thaw while baking.
Fresh lemon: both the zest and the juice brighten the overall flavor and balances the sweetness.
Egg: mixes with water to create an egg wash that will give a crisp golden finish to the decorative crust.

Supplies:

Ingredients to make a strawberry slab pie in white and clear glass dishes on a white marble counter.

How to Make Strawberry Slab Pie

Preheat oven to 400°F. Butter an 18×13-inch rimmed baking sheet and set aside.
In a large bowl, whisk together flour, sugar, and salt.
Cut in butter with a pastry blender or two knives until coarse crumbles form.

Stir in water with a spoon or your hands until a ball of dough forms. Reserve 1/4 of the dough for the decorative topping.
Roll the dough out onto a floured surface the size of the baking sheet. Transfer dough to prepared sheet pan, trim around the edges and flute, if desired.
In another large bowl, add the sliced strawberries, sugar, lemon zest and lemon juice.

Stir together.
Pour strawberries evenly into prepared crust.
Combine excess trimmings and reserved dough. Roll out onto a lightly floured surface and cut into 15 decorative shapes. Place shapes in a pattern over the top of the strawberries. Brush crust edges and decorative shapes with egg wash. Sprinkle 1 tablespoon sugar over the edges and shapes.

Bake pie on the top rack of the oven for 30 minutes, then reduce oven temperature to 350°F and bake for another 20 minutes on the middle rack of the oven, until crust is golden and filling is bubbling. Let pie cool on a cooling rack for at least 20 minutes before serving.

A strawberry slab pie on a white marble counter.

Storage

Let the Strawberry Slab Pie cool completely and then store at room temperature, covered in plastic wrap, for up to 2 days or in the refrigerator for up to 5 days.

To freeze leftover Strawberry Slab Pie slices, arrange in a single layer on a parchment lined baking sheet and flash freeze in the freezer until solid, about 2 hours. Wrap each slice in plastic wrap and then place in a freezer-safe bag or container to store in the freezer for up to 3 months. Reheat from frozen in a 325°F oven for 15–20 minutes or until heated through.

A strawberry slab pie with a piece cut out of it.

More Picture Perfect Pies

As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!

Strawberry pie, Coconut Cream Pie, Chocolate Peanut Butter Ice Cream Pie and Chocolate Cream Pie.

If you make my Strawberry Slab Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,