Transform store-bought pie dough into a dessert stunner with this fast and versatile recipe for Simple Strawberry Slab Pie.
Simple? With that fancy lattice? You bet! Because here’s the secret to the easiest-ever Strawberry Slab Pie…drum roll please…it’s made with store-bought pie dough!
As in, there’s no measuring, mixing or kneading required to get that golden brown crust and juicy fruit filling to play nice together. Sure, you could go the homemade pie crust route (ie. my go-to Sour Cream Pie Dough), but why spend all the effort when unrolling a few sheets of the refrigerated stuff will have you well on your way to serving up this beauty in a fraction of the time!
What Is a Slab Pie?
Simply put, think of a slab pie as a larger, more homey version of a Pop Tart made typically with peaches or your favorite berries, but they really can be customized to your liking (with crumbles, chocolate and even fun cut-outs). What really makes them different and even more delicious than an ordinary pie is that they’re made in a cookie sheet (rather than a pie pan) and usually call for double the filling.
Slab pies are also the best type of pie to serve a crowd and are a lot more forgiving to bake up than a normal pie.
How to Make Strawberry Pie Filling
This isn’t so much a recipe for strawberry pie filling as it is a recipe template. And we all know how I feel about berry-filled desserts that come with recipe templates. (Looking at you, Easy Mix-and-Match Fruit Crumble!).
While sliced strawberries certainly fit the bill for this recipe, there’s no one stopping you from letting your Fruit Freak Flag fly. So get down with your crazy fruit combo self. Blackberries and pineapple? Sure! (I’ve tried this. It’s in-sane.) Apricots and peaches? Why not! Apples and raisins? Fire away!
Whatever fruit you choose, you’ll then stir it together with sugar, cornstarch and lemon zest before putting it into your pie crust. The cornstarch helps to thicken all the juices as it bakes, so be sure to let the pie cool as long as you can stand it before slicing! The goal is a jammy, thick filling.
Bottom line: This Simple Strawberry Slab Pie is for those of us who want to make a seriously kick-butt dessert that looks as great as it tastes … but we still need to have time to be sipping our Sauvignon Blanc and watching gratuitous amounts of (insert realty TV obsession here).
So grab the pie dough from the fridge. Scrounge together whatever fruit is in season. And give yourself a big ol’ pat on the back. Because you are about to knock everyone’s socks off with this seriously sweet showstopper made with just a handful of ingredients.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- 3 pounds strawberries, stemmed and quartered
- 2/3 cup sugar
- 5 Tablespoons cornstarch
- 1 1/2 teaspoons fresh lemon zest
- 1 large egg
- Crystal sanding sugar, for topping (optional)
- Preheat the oven to 400°F.
- Lightly flour your work surface then stack two of the circular-shaped pie crusts on top of one another and roll them into a rectangle measuring 12×17 inches. Transfer the dough into a 10×15-inch jelly roll pan, leaving the edges untrimmed.
- In a large bowl, stir together the strawberries, sugar, cornstarch and lemon zest. Transfer the strawberries into the prepared pie crust.
- Lightly flour your work surface again then use various cookie cutters to cut out shapes from the two remaining pie crusts. (Scraps can be re-rolled.) Arrange the shapes atop the strawberries in a single layer.
- Using your fingers, crimp the pie crust around the edges.
- Whisk the egg then brush it all over the top and sides of the pie. Top the pie crust with sanding sugar (optional).
- Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
- Remove the pie from the oven and let it cool for 30 to 40 minutes until the juices have set. Slice and serve.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.