Strawberry Slab Pie Recipe: A Slice of Summer You Can Share
There’s something magical about a dessert that feels like it came straight from Grandma’s kitchen — warm, sweet, and made to share. This Strawberry Slab Pie recipe is that kind of magic. Imagine a buttery, golden crust cradling a thick layer of juicy, ruby-red strawberries, finished with a rustic lattice top that crackles just slightly as your fork sinks in. It smells like sunshine and tastes like memories.
This recipe was born one summer when my strawberry haul from the farmer’s market got a little out of hand. A regular pie wasn’t going to cut it — I needed something bigger. That’s when the slab pie idea came to life. Baked on a sheet pan, it’s the perfect dessert for feeding a crowd, taking to picnics, or making sure there are leftovers (because trust me, you’ll want them).
Why You’ll Love This
Feeds a crowd without the fuss – All the charm of homemade pie, in a shareable, party-sized slab.
Bursting with real strawberries – No jammy shortcuts. Just fresh, sweet berries that taste like summer.
Easier than it looks – The rustic look means no stress over perfect edges.
Freezer-friendly and picnic-ready – This pie travels well and holds up beautifully.
Picky-eater approved – It’s one of those recipes that surprises even the toughest dessert critics.
The Surprise Fan: Uncle Dave
Uncle Dave is known in our family for his loyalty to one dessert: chocolate cake. That’s it. So when I served this Strawberry Slab Pie at our annual barbecue, I fully expected him to pass. But one bite turned into two slices — and he cornered me later asking if he could take some home. If a self-proclaimed “non-fruit dessert guy” can fall for it, anyone can.
What Makes It Special
Fresh strawberries – Juicy, ripe berries are the soul of this pie.
Homemade pie crust – Flaky, buttery, and worth every minute.
Hint of lemon zest – Brightens the filling and complements the berries.
Cornstarch thickener – Ensures a luscious, sliceable filling.
Lattice crust – Classic look, plus it allows steam to escape and fruit to caramelize.
Making It Happen
First, whip up your favorite double pie crust — or use a good-quality store-bought version if you’re in a pinch. Roll one portion out and press it into a rimmed baking sheet. Let the dough hang slightly over the edges; we’ll trim it later.
Next comes the strawberry magic. Slice your berries, toss them with sugar, cornstarch, lemon zest, and a touch of vanilla. Let them sit for a few minutes to get juicy. Then spread that gorgeous mixture evenly over the crust.
Roll out the second crust and cut into strips for a lattice top (or lay it on whole for a simpler finish). Once the top is on, brush it with egg wash and sprinkle a little coarse sugar for sparkle.
Bake until the filling bubbles and the crust is deeply golden. Let it cool — that filling sets up beautifully once it rests, and the flavors intensify as it sits.
You Must Know (Tips for Success)
Chill the crust before rolling — it’s easier to handle and bakes flakier.
Use fresh, ripe strawberries — underripe berries = bland pie.
Don’t skip the egg wash — it gives that photo-worthy golden finish.
Let it cool completely before slicing — the filling needs time to set.
Place a sheet pan underneath when baking — just in case of bubble-over.
Serving Ideas
Serve this Strawberry Slab Pie slightly warm or at room temp with:
A big scoop of vanilla bean ice cream
Whipped cream with a dash of lemon zest
A chilled glass of rosé, lemonade, or sweet iced tea
Make It Different
Low sugar: Cut sugar by 1/3 for a more tart-forward pie.
Gluten-free: Use a gluten-free crust mix or almond flour crust.
Berry mix-up: Sub half the strawberries for raspberries or blueberries.
Mini slab pies: Make in smaller pans for individual servings.
Lemon glaze: Drizzle with a powdered sugar and lemon juice glaze for extra flair.
Storage & Reheating
Room temp: Store loosely covered for 1 day.
Fridge: Wrap tightly and refrigerate for up to 4 days.
Freeze: Freeze whole or in slices for up to 2 months.
To reheat: Warm slices in a 300°F oven for 10 minutes for that fresh-baked feel.
Slab Pie Success Tips
Always use parchment paper for easy lifting and less mess.
Let your filling sit before baking to reduce excess liquid.
Don’t be afraid of rustic edges — that’s part of the charm!
Bake long enough — underbaking is the enemy of a crisp bottom crust.
FAQ
1. Can I use frozen strawberries?
Yes, but thaw and drain well before using to prevent soggy crust.
2. What size pan should I use?
A 10×15-inch rimmed jelly roll pan works perfectly.
3. Can I make it ahead?
Absolutely! Bake it a day ahead — flavors deepen overnight.
4. My filling is too runny. Why?
It likely didn’t cool long enough or needed more cornstarch. Let it set before slicing.
5. Do I need to blind bake the crust?
Nope! This pie bakes long enough to cook the crust through.
Recipe Card
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 10 minutes
Category: Dessert
Difficulty: Moderate
Cuisine: American
Yield: 12–15 servings
Ingredients
For the Pie Crust (or use 2 store-bought crusts):
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/2 tsp salt
6–8 tbsp ice water
For the Strawberry Filling:
6 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon zest
1 tsp vanilla extract
Pinch of salt
For the Topping:
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional)
Instructions
Make the crust: In a large bowl, cut butter into flour and salt until coarse crumbs form. Add ice water one tablespoon at a time until dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
Prepare the filling: Toss sliced strawberries with sugar, cornstarch, lemon zest, vanilla, and salt. Let sit 10–15 minutes.
Roll and assemble: Roll one disk of dough into a large rectangle and fit it into a 10×15-inch pan lined with parchment. Pour in the filling. Roll out second dough disk and cut into strips for a lattice or lay whole over top. Trim and crimp edges.
Bake: Brush top with egg wash and sprinkle sugar. Bake at 375°F (190°C) for 40–45 minutes, until bubbling and golden.
Cool and serve: Let cool completely before slicing for neat pieces.
Tools You’ll Need
Rolling pin
Pastry brush
Mixing bowls
Jelly roll pan (10×15”)
Cooling rack
Knife or pastry wheel
Allergy Info
Contains: Gluten, Dairy, Eggs
To make dairy-free: Use vegan butter in the crust
To make egg-free: Skip the egg wash or use plant-based milk
Nutrition Disclaimer
Nutritional values are estimates only. Consult a dietitian for specific dietary needs.
