Strawberry Slab Pie

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I’ve made a lot of desserts in my life, but nothing makes me feel quite like summer the way this Strawberry Slab Pie does. It’s sweet, a little tart, and baked into a golden, flaky crust that practically melts in your mouth. I especially love how it can be sliced into squares, making it easy to serve a crowd—or just snack on one piece at a time when no one’s looking.

The first time I baked this pie, I knew it would become a seasonal staple. The juicy strawberries turn into a jammy filling as they bake, bubbling up under a buttery lattice crust. Top it with a scoop of vanilla ice cream, and you’ve got the kind of dessert that makes everyone at the table close their eyes in happiness after the first bite.

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Why You’ll Love This Strawberry Slab Pie

This slab pie is the perfect marriage of simplicity and celebration. It’s much easier to assemble than a traditional round pie, but it still delivers that nostalgic homemade flavor we all crave. Whether you’re baking for a picnic, a potluck, or just because strawberries are in season, this dessert makes it easy to share something special.

The combination of tender crust and juicy fruit feels classic, yet the slab style makes it feel modern and fun. Plus, you can make it ahead of time—because we all need a little less stress and a little more strawberry sweetness in our lives.

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What Kind of Crust Works Best for Strawberry Slab Pie?

I always reach for a buttery, flaky homemade pie crust when I make this Strawberry Slab Pie, but a good-quality store-bought crust will also work beautifully if you’re short on time. Because slab pies are larger than standard pies, you’ll need enough dough for a double crust—one for the bottom and one for the top lattice. Puff pastry can be a fun alternative too, especially if you want that extra light, crisp texture on top. Just make sure it’s well chilled before assembling.

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Options for Substitutions

There’s a lot of room to get creative with this recipe. If strawberries aren’t in season or you want to mix things up, here are a few swaps that still yield delicious results:

• Fruit: Swap half the strawberries for rhubarb, blueberries, or raspberries for a mixed berry version.
• Sugar: Use coconut sugar or a sugar substitute like erythritol for a lower-sugar option.
• Crust: Gluten-free pie crusts or puff pastry sheets are great alternatives for dietary needs.
• Thickener: If you don’t have cornstarch, tapioca starch or flour works too—just adjust the amount slightly.
• Flavor additions: Add a splash of balsamic vinegar or a few torn basil leaves for a more sophisticated twist.

This pie is all about flexibility—use what you have and what you love.

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Ingredients for This Strawberry Slab Pie

Fresh Strawberries
The heart of this recipe. Ripe, juicy strawberries bring natural sweetness and a vibrant color that makes the pie irresistible.

Granulated Sugar
Adds just the right amount of sweetness to enhance the berries without overpowering their natural flavor.

Cornstarch
This helps thicken the fruit filling so it doesn’t run everywhere when you slice into the pie.

Lemon Juice
A splash of acidity brightens the flavor and balances the sweetness of the strawberries.

Vanilla Extract
Adds a soft, aromatic depth that ties everything together.

Salt
Just a pinch enhances all the other flavors and keeps the sweetness in check.

Pie Crust Dough (homemade or store-bought)
You’ll need enough for both the bottom layer and the lattice top—this provides that flaky, golden base and decorative finish.

Egg (for egg wash)
Brushing the crust with beaten egg helps it bake up golden and glossy.

Coarse Sugar (optional)
Sprinkled on top before baking, this gives the crust a lovely crunch and sparkle.

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Step 1: Prepare the Pie Dough

If you’re using homemade dough, roll it out into two large rectangles—one for the bottom crust and one for the lattice top. Chill both until firm. If using store-bought, make sure it’s thawed but still cold.

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Step 2: Make the Strawberry Filling

In a large bowl, combine the sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently until everything is evenly coated. Let it sit for about 10 minutes so the juices begin to release.

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Step 3: Assemble the Pie

Place one sheet of dough into a rimmed baking sheet or jelly roll pan (around 10×15 inches), pressing it gently into the corners. Pour in the strawberry mixture and spread it evenly. Now, take your second dough rectangle and cut it into strips. Create a lattice pattern over the top, or just lay the dough over as a full sheet with slits cut into it for steam to escape.

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Step 4: Brush and Sprinkle

Beat one egg and brush it over the top crust for a beautiful golden finish. If you like, sprinkle some coarse sugar for extra crunch.

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Step 5: Bake

Place the assembled pie into a preheated 375°F (190°C) oven and bake for about 40–45 minutes, or until the crust is golden and the filling is bubbly.

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Step 6: Cool and Serve

Let the pie cool in the pan for at least 30–45 minutes. This helps the filling set up properly. Slice into squares and serve warm—or at room temperature—with a scoop of ice cream if you like.

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How Long to Cook the Strawberry Slab Pie

Bake your Strawberry Slab Pie at 375°F (190°C) for 40 to 45 minutes. You’re looking for a deeply golden crust and bubbling fruit filling that thickens as it cools. If the edges brown too quickly, cover them loosely with foil halfway through baking.

Keep in mind that cooling time is just as important—let the pie rest for at least 30 to 45 minutes before slicing to avoid a runny filling.

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Tips for Perfect Strawberry Slab Pie

• Use cold dough: Whether homemade or store-bought, keep your crust chilled until ready to use. This ensures flakiness.
• Cut your strawberries evenly: Uniform slices bake more evenly and create a better texture in every bite.
• Thicken properly: Don’t skip the cornstarch—too little and your filling will be soupy.
• Chill before baking: After assembling, chill the pie in the fridge for 10–15 minutes to help the crust keep its shape in the oven.
• Don’t overfill: Too much fruit can bubble over. Stick with the recommended amount for best results.
• Check the crust color: Every oven is different, so keep an eye on the color and rotate the pan if needed for even browning.

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Watch Out for These Mistakes While Cooking

• Skipping the resting time after baking: It’s tempting to dig in right away, but if you slice too soon, the filling won’t have time to set. Let it cool!
• Using overly ripe or watery strawberries: Super-soft berries release too much juice, which can make your crust soggy and your filling runny.
• Underbaking the crust: A pale crust usually means a doughy texture. Make sure it’s a rich golden brown before pulling it out.
• Forgetting to vent the top crust: If you’re not doing a lattice top, always cut slits into the top dough to let steam escape.
• Neglecting pan prep: Even with a good crust, fruit juices can stick. Lightly butter or line your pan with parchment for easy serving.

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What to Serve With Strawberry Slab Pie?

Vanilla Ice Cream

A scoop of cold, creamy vanilla balances the warm, juicy berries perfectly.

Fresh Whipped Cream

Light and airy with a touch of sweetness—it lets the strawberries shine.

Mint Tea or Iced Green Tea

These refreshing drinks cleanse the palate and highlight the fruit’s brightness.

Lemon Sorbet

A tart, icy contrast that works especially well in the summer months.

Basil-Infused Whipped Cream

A creative twist that pairs beautifully with strawberries for a hint of herbal freshness.

Prosecco or Rosé Wine

If you’re serving this at a gathering, a chilled glass of bubbly turns it into a real occasion.

Toasted Almonds or Pistachios

Sprinkle some on top just before serving for added crunch and nutty flavor.

Yogurt or Mascarpone

A dollop on the side adds richness and a creamy counterpoint to the tart-sweet filling.

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Storage Instructions

Strawberry Slab Pie stores beautifully, making it a great make-ahead dessert. Once cooled completely, cover the pan tightly with foil or transfer the slices to an airtight container. It will keep in the refrigerator for up to 4 days.

To reheat, warm slices in a 300°F (150°C) oven for 10–12 minutes, or pop them in the microwave for about 20–30 seconds—though the crust stays crispier with oven reheating. You can also freeze the baked pie for up to 2 months. Just wrap slices individually in plastic wrap and store them in a freezer bag. Thaw overnight in the fridge and reheat as needed.

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Estimated Nutrition

Here’s a rough estimate per slice (assuming 12 servings):

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 160mg
• Carbohydrates: 39g
• Fiber: 2g
• Sugar: 20g
• Protein: 3g
• Serving Size: 1 square (1/12 of the slab)

These values can vary based on crust type and how sweet your strawberries are, but it gives you a solid baseline.

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Frequently Asked Questions

How do I keep the bottom crust from getting soggy?

Make sure your strawberries aren’t overly juicy and use the correct amount of cornstarch to thicken the filling. Pre-chilling the crust before baking also helps keep it firm.

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Can I make this pie ahead of time?

Absolutely! You can bake the pie a day in advance. It stores well and tastes even better the next day as the flavors settle.

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What size pan should I use for a slab pie?

A 10×15-inch rimmed jelly roll pan is perfect. If you use a different size, you may need to adjust the amount of crust and filling accordingly.

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Can I freeze the unbaked pie?

Yes, you can assemble the pie and freeze it before baking. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding 10–15 minutes to the bake time.

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What if I don’t have enough strawberries?

Mix in other berries like blueberries or raspberries. Even diced peaches or rhubarb can stretch the filling deliciously.

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Do I need to blind-bake the crust?

No blind baking needed for this recipe—just be sure your filling isn’t too watery and that you bake long enough for the crust to cook through.

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Can I make this gluten-free?

Definitely. Use a gluten-free pie crust (store-bought or homemade), and make sure your cornstarch is certified gluten-free.

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How do I know when the pie is done?

Look for a golden brown crust and bubbling filling around the edges and center. That’s your cue it’s perfectly baked.

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Conclusion

Strawberry Slab Pie is the kind of dessert that turns simple ingredients into a celebration. It’s flexible, crowd-pleasing, and surprisingly easy to pull off. Whether you’re feeding a picnic table full of friends or just want to savor summer on a plate, this pie delivers jammy fruit, flaky crust, and pure joy in every slice. Don’t be surprised if it becomes your go-to for strawberry season—because once you make it, you’ll crave it again and again.

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