This Strawberry Slab Pie is your go-to dessert for feeding a crowd with minimal effort! Made with store-bought pie dough and packed with sweet, juicy strawberries, this strawberry pie is as easy as it is delicious. Perfect for summer gatherings, potlucks or any time you need a show-stopping dessert, this slab pie combines the best of homemade flavor with the convenience of store-bought shortcuts.
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 insane.) 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 reality 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.
- Mini Cherry Pies with Streusel
- Easy Peach Slab Pie
- Easy Caramel Apple Slab Pie
- Easy Blueberry Hand Pies
- Strawberry Nutella Hand Pies
Ingredients
- 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)
Instructions
- 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.
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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.
Made this recipe! Absolutely excellent! Never made a slab pie before and I make baked goods at least 2 x a week. Mass quantities as well. Going to try to do this with a banana cream pie. Definitely works better to feed a crowd. Will be taking this n a blueberry to my next bbq outing. Much easier than trying to make a round pie n serving. 100 percent awesome recipe!
Thrilled you enjoyed the recipe, Reta!
I am wondering if this would work using a porcelain slab dish that measures 9 x 13. Also, would the porcelain change the cooking time? Thanks so much!
Hi Jan! The crust dimensions would need to be altered to fit the new pan size and if the filling is thicker/deeper, it’d need to bake longer.
Ihaven’t tried this yet but will on memorial day . I love most of your recipes ,easy and taste great
glad I found you!
I’m so thrilled you’ve been enjoying Just a Taste, Lynda!
Easy to make and very tasty! I prefer my own home-made pie crust, so made enough for two full pies and it was sufficient. I meant to take some whipped cream to our event, but forgot it. Still, the strawberry pie was delicious!
I’m thrilled you enjoyed the recipe, Becky!
This is awesome. Can it be baked ahead of time? Like the day before?
Absolutely, Diane!
I grew up with strawberry shortcake made with pie crust. We would cut the strawberries, cover with sugar and let set in bowl so juices would form. In the meantime, we would take the pie crust, roll out and cut 2″ strips of dough, sprinkle with sugar, and bake till just starting to brown. Then we would stack the strips of baked pie dough with layers of strawberries which had broken down with juice, layering each alternating until used up all strawberries. Would cover and let set in the fridge for a time (actually the longer the better). To serve, we would dig down the layers of crust & strawberries and spoon out into bowls. Then top with whipped cream, and a bit of half & half or milk. Remains my favorite (even after 70+ yrs). Still make it. I sometimes “mash” the strawberries a bit to produce more juice quicker…
That sounds incredible, Diane!
This looks beautiful, but I would love to know how big the cookie cutters are and where you got those shapes.
Hi Sandy! I got them ages ago on Amazon. Search for “flower cookie cutters” and you’ll see various sizes. These were roughly 2″ in diameter. Hope that helps!
Can frozen strawberries be used? If so, what modifications should be made?
Hi Bev! I’ve never tried this recipe using frozen strawberries so I can’t say for certain what the results would be. However, it may work to thaw the berries before use but be sure to squeeze out any excess liquid. Let me know if you give it a shot!
This is beautiful! I think I would try your strawberry one first, but then I would be all over the blackberry and pineapple combo you mentioned! Yum!
Thank you so much, Lauren!
You mentioned peaches and apricots, would u do them together? And do u mean fresh for both? And lastly, would all other ingredients be the same, no matter which fruit you choose? Thank u. I really want to make this, it’s beautiful.
Hi Cherie – Together would be delicious! And you can use this same preparation for any combination of fresh fruits you dream up :)
This is work of art ! How beautiful ! Can’t get my eyes away ! Thank you for sharing :-)
Cannot wait to try this fruit dessert. Our strawberry plants are covered with white flowers…..soon I will be able to make this.
I hope you enjoy the recipe, Victoria!