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Strawberry slab pie is everything you love about pie—just bigger, juicier, and perfect for sharing! Made with fresh strawberries, zesty lemon, and a splash of vanilla, all tucked into a golden, flaky pastry crust, this dessert brings big flavor in every slice. Baked in a sheet pan, it’s ideal for feeding a crowd or keeping all to yourself (no judgment!). Top it with whipped cream or a scoop of ice cream, and get ready for strawberry bliss.
Two layers of sweet, flaky pie crust envelop a filling of vanilla-scented strawberries with a tangy touch of lemon to make this mouthwatering strawberry slab pie.
You might also like strawberry tiramisu, strawberry pizza, strawberry lemonade bars, or strawberry shortcake cheesecake.
Why You’ll Love It
Easy to make: The recipe is straightforward to follow, even for novice home bakers.
Delicious flavors: Strawberry, vanilla and lemon are a wonderful flavor combination.
Simple to transport: If you’re baking a dessert for a potluck meal or picnic, slab pie is a handy option because you simply wrap the whole thing in foil and bring it along, as it’s sturdy enough to transport.
Less mess: Baking in a jelly roll pan or sheet pan cuts down on some of the mess made with conventional pies.
Great for a crowd: Fresh strawberry pie is ideal if you’re feeding a crowd and the large proportion of pastry to filling keeps the costs down too.
Easy Strawberry Slab Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Store-bought pie crusts: You need 4 crusts in total. As there’s typically 2 to a package, you’ll need 2 packages.
Fresh strawberries: The main ingredient in the slab pie. Choose plump, ripe ones without bruises or blemishes.
Granulated sugar: Adds sweetness.
Cornstarch: To thicken the pie filling.
Lemon zest: Adds a bright citrus note.
Lemon juice: For acidity to contrast with the sweet ingredients.
Vanilla extract: Adds a complementary flavor.
Salt: Makes the sweet flavors pop.
Milk: Helps achieve a golden brown finish when brushed over the pie crust topping.
Coarse sugar: To sprinkle on the pie for crunch and sweetness.
How to Make Strawberry Slab Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the filling: Combine the strawberries with the sugar, cornstarch, lemon juice and zest, vanilla, and salt in a large bowl.
Assemble the pie: Roll out 3 of the 4 pie crusts to make a rectangle and press it into a large jelly roll pan or baking sheet with a rim all around. Spoon in the strawberry mixture. Cut flower shapes from the remaining pie crust and lay on top of the strawberry filling.
Bake the pie: Brush milk over the top of the pie and sprinkle on coarse sugar, if liked. Bake in a preheated oven until the filling is bubbling and the pastry is golden brown.
Cool, slice and serve: Let the pie cool completely so the filling can set, and then slice and serve with vanilla ice cream or whipped cream.
Substitutions and Variations
Store-bought pie crusts: Homemade pie crust can be used instead for a more buttery, flaky texture. Typically a homemade pie crust will yield enough for two pies. If that’s the case with your homemade pie crust recipe, you will need to double the recipe.
Fresh strawberries: Frozen strawberries, thawed and well-drained, will work as well.
Granulated sugar: Swap with light brown sugar for a deeper, caramel-like sweetness.
Lemon zest: Orange zest can be used for a slightly different citrus note.
Lemon juice: Apple cider vinegar can mimic the acidity if needed.
Vanilla extract: Almond extract adds a different but complementary depth of flavor.
Milk: Heavy cream or an egg wash can be brushed on top for a richer golden crust.
Coarse sugar: Sanding sugar or granulated sugar will create a similar effect.
Crust topping: You can cut the pie crust pieces on top into flower shapes or any shapes you like, perhaps flower shapes for the spring, heart shapes if you’re baking for Valentine’s Day or bells and Christmas trees for Christmas!
Serving Suggestions
Appetizers: Begin your meal with spicy Caribbean shrimp or tomato burrata bites.
Main dishes: Serve pasta al forno or beef bourguignon with roasted acorn squash.
Desserts: Strawberry slab pie with vanilla ice cream or whipped cream makes a delicious dessert.
How to Store Slab Pie with Strawberries
Store: You can store this pie at room temperature for up to 24 hours, loosely covered. For longer storage, refrigerate it for up to 4 days, keeping it in an airtight container or tightly wrapped in plastic wrap.
Freeze: Wrap the pie well and store it for up to 3 months.
Thaw: Defrost overnight in the refrigerator before serving.
Reheat: To enjoy it warm, reheat slices in a 300°F oven for about 10 minutes.
Top Tips
Rolling out the dough: Roll it out on a lightly floured surface, otherwise it might stick and tear.
Use the right pan: Choose a large jelly roll pan with a raised rim around all the edges to contain the pie. I used a 10 x 15-inch pan. You can also use a quarter sheet pan although it’s slightly smaller and you might have a little dough left over.
Check for doneness: When the top crust is golden brown and the filling is bubbling, the pie is done. Mine took 50 minutes.
Let it cool completely: This helps set the filling. You can either serve it at room temperature or chilled, or even warm slices back up in the oven.
Sheet Pan Strawberry Pie FAQs
To keep the bottom crust crisp, you can brush it with a thin layer of egg wash before adding the filling. Another trick is to sprinkle a light layer of cornstarch or finely crushed graham crackers over the crust to help absorb excess moisture. Baking the pie on the lower rack of your oven also ensures even heat distribution, helping to create a firmer, flakier base.
Absolutely! Because it’s made in a large jelly roll pan, there’s plenty to go around. Also, since you can serve it at room temperature or chilled, you can make it ahead and forget about it until it’s time to bring it out as your holiday centerpiece.
Easy Strawberry Slab Pie Recipe
Strawberry Slab Pie
Equipment
- Jelly Roll Pan 10 x 15-Inch
Ingredients
For the Crust:
- 2 Packages pie crusts, usually 2 crusts per 14.1-Ounce package. You need 4 crusts total.
For the Filling:
- 3 Pounds strawberries, fresh, hulled and quartered, about 7 Cups
- 1 Cup granulated sugar
- ¼ Cup cornstarch
- 1 Tablespoon lemon zest
- 2 Teaspoons lemon juice
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
For the Topping:
- 1 Tablespoon milk
- 1 Tablespoon coarse sugar, optional
Instructions
- Preheat the oven to 375°F.
- Stack 3 of the pie crusts directly on top of each other and roll out into a large 17×12 inch rectangle.
- Place the crust into the bottom of a large jelly roll pan (15 x 10 inch pan). Make sure the pan has a raised lip along all sides. Press the dough into the corners and sides of the dish.
- In a large bowl, combine the chopped strawberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Stir gently to coat the strawberries.
- Pour the strawberry mixture into the prepared pie crust, spreading it out evenly. Leave any remaining juice behind in the bowl.
- Cut flower shapes from the remaining pie crust and lay over the top of the strawberries.
- Brush the top crust with milk and sprinkle with coarse sugar, optional.
- Bake the pie on the bottom rack of the oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool completely before serving, allowing the filling to set.
- Slice pie and serve with your favorite vanilla ice cream.
Notes
Use the right pan: Choose a large jelly roll pan with a raised rim around all the edges to contain the pie. I used a 10 x 15-inch pan. You can also use a quarter sheet pan although it’s slightly smaller and you might have a little dough left over.
Check for doneness: When the top crust is golden brown and the filling is bubbling, the pie is done. Mine took 50 minutes.
Let it cool completely: This helps set the filling. You can either serve it at room temperature or chilled, or even warm slices back up in the oven.
Nutrition
This strawberry slab pie features fresh strawberries, hints of zesty lemon and fragrant vanilla, and a pastry base and topping. It’s super-easy to make and a great dessert if you’re feeding a crowd. It freezes well too, so if you don’t have a whole crowd to feed, you can freeze it in portions for future desserts and, trust me, this is the kind of dessert you’ll want to enjoy often.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This slab pie was such a fun way to enjoy fresh strawberries! The filling was juicy and just tart enough, and the flaky crust held up beautifully. I served it with a scoop of vanilla ice cream and it disappeared fast.
I made this for a small gathering and everyone went nuts over it! The fresh strawberries with that hint of lemon made each bite super vibrant, and the crust stayed perfectly flaky.