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Strawberry Slab Pie

  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 15
  • Category: Dessert


How to bake a scrumptious strawberry slab pie that’s simple and perfect for spring and summer enjoyment!



  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 11/2 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


  1. Preheat oven to 400°F. Butter an 18×13-inch rimmed baking sheet and set aside.
  2. 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.
  3. 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.
  4. In another large bowl, stir together the sliced strawberries, sugar, lemon zest and lemon juice. Pour strawberries evenly into prepared crust.
  5. 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.
  6. 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.