Strawberry Slab Pie
Strawberry slab pie is a juicy, crowd-pleasing dessert baked in a sheet pan with fresh berries, lemon, and vanilla—perfect with whipped cream or ice cream!
Servings: 24 slices
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 17x12 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
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.
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
Calories: 224kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 175mg | Potassium: 125mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 34mg | Calcium: 17mg | Iron: 1mg
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