Making a slab pie with strawberries is a great way to showcase fresh strawberries. While the strawberries are great, the buttery crust makes this a summertime favorite.
Once you refrigerate the crust you’ll need to bake it with pie weights, or what I used, coins. Try not to eat the crust before you add the strawberries!
The pastry is made with lots of butter and egg yolks. It’s a little easier to work with than regular pie crust. Mine didn’t look near as perfect as the recipe, but we really didn’t care. The Strawberry filling is very simple with just a tad of orange zest added to the fresh strawberries. The only down side to this recipe is that you have to let the pie set for a couple of hours. We ate it while it was still slightly warm which we decided was better than the cold pieces we finished off the next day.
Strawberry Slab Pie
Making a slab pie with strawberries is a great way to showcase fresh strawberries. While the strawberries are great, the buttery crust makes this a summertime favorite.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
- CRUST
- 2 cups flour
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 cup plus 2 tablespoons butter, cut into tablespoons and chilled
- 2 egg yolks
- ¼ cup whole milk
- PIE
- 4 cups strawberries, quartered
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon orange zest
- ¼ teaspoon salt
- 1 egg, beaten
- turbinado sugar
Instructions
1. PIE CRUST: In the bowl of an electric mixer, whisk together flour, sugar and salt. Add the butter and mix at medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute. In a small bowl whisk together egg yolks and milk and add to flour mixing until it just comes together, 30 seconds. It should still be crumbly.
2. Place on a lightly floured surface and form into a 1-inch disk and cover in plastic wrap. Refrigerate for at least an hour.
3. Preheat the oven to 350º. Spray an 8 inch square baking pan and line with parchment paper leaving 3 inches of overhand on all sides.
4. Cut 1/3 of pastry from the disk and with a rolling pin, roll it out to an 8-inch square and place it in on a pan and refrigerate.
5. On a piece of parchment paper, lightly floured, roll out the remaining pastry into a 12-inch square, about 1/4 inch thick. Place the pastry in the prepared pan, pressing it into the corners and up the sides. Trim the excess pastry, leaving no overhand. Line the pastry with parchment paper and fill with pie weights. Bake for 30 minutes until just pale golden and set. Remove the pie weights and if the pastry has sunk down the side, gently push it into place before it cools. Let cool completely.
6. PIE: In a medium bowl, toss the strawberries with sugar, cornstarch, orange zest and salt. Spread into the cooled pastry crust. Cover with the chilled piece of pastry curst, gently pressing it down around the edges. Brush the top with the beaten egg and sprinkle with turbinado sugar. Using a sharp knife, make six 2-inch slits in the top of the pastry.
7. Bake for 50 minutes, until the crust is deep golden. Transfer the pan to a rack to cool at least 3 hours before trying to remove from the pan. Carefully lift the pie using the parchment paper.
Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment. Thanks for sharing.
mango juice
Keep Posting:)
Love to get any feedback you have. Thanks for stopping by.