Strawberry Slab Pie

Whether you’re feeding a crowd or just don’t want the hassle of making a traditional pie, you’ll love a slab pie filled with everything you love about a strawberry pie but easier! Try a strawberry slab pie and showcase your fresh strawberries surrounded by a buttery crust that makes this a summertime favorite.

We’re still finding fresh strawberries here and a strawberry slab pie is a wonderful way to show off their sweetness.  With an amazing buttery crust on both the top and bottom, you get the best of both worlds, sweet berries and double the flaky crust.

In North Carolina, we get wonderfully sweet strawberries for about 3 months, so for 3 glorious months, I go crazy with them making jam, pies, cakes, bars and throwing them in salads and on crackers.

However, when I want just simple strawberries baked in a flaky crust, a slab pie is the way to go. If strawberries aren’t in season, then try a chocolate pecan slab pie, it’s great anytime of the year.

Why you’ll love it

• The focus is all on the scrumptious strawberries
• A top and bottom buttery crust allows you to have twice as much crust in every bite
• A traditional strawberry pie will not slice into pretty pieces, with extra crust a slab pie is easier to eat
• There’s nothing like homemade strawberry pie

What you’ll need

• Strawberries – You have to have fresh. If you don’t have fresh berries, then try making strawberry icebox pie where you can use a mixture of fresh and frozen.
• Orange – just a little zest, if you don’t have an orange, you can use a lemon instead.
• Cornstarch – strawberries are so juicy you have to have something to thicken it and cornstarch works great. You could also use potato starch.
• Demerara sugar – I love this for topping fruit desserts, it is a larger grain sugar that has a toffee flavor.
• For the crust you will use pantry staples, flour, butter, sugar, egg yolks, and milk.

The pastry surrounding the strawberries is a little different from my traditional pie crust in that it has egg yolks and milk for the liquid. This makes a melt-in-you-mouth flaky, buttery crust.  Pre-baking the pie crust keeps it from being soggy.

Step by step guide

Step 1: Make a piecrust using a food processor, mixer or pastry cutter. It needs to refrigerate for at least an hour. You can do this in advance and freeze it until you are ready to make your pie.

Step 2: Take ⅓ of the pie dough and roll it into an 8 inch square and refrigerate it on a cookie sheet.

Roll out the remaining dough into a 12 inch square and place it in an 8 inch square pan, pressing it into the corners and up the sides. Add pie weights and bake until golden brown. Let cool completely.

Step 3: Combine the strawberries with the sugar, cornstarch and orange zest and place it in the pre-baked crust.

Cover with the smaller piece of pie crust and brush with an egg wash and Demerara sugar. Cut some slits in the top to allow for steam to escape and bake for about 50 minutes. Let cool for about 3 hours and then remove from the pan.

FAQs and tips

The only down side to this recipe is that you have to let the pie sit for a couple of hours. We like it while it’s still slightly warm but it’s still delicious cold the next day.

More Pies you’ll love

Adapted from Food & Wine May 2015

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Strawberry Slab Pie

Whether you're feeding a crowd or just don't want the hassle of making a traditional pie, you'll love a slab pie filled with everything you love about a strawberry pie but easier! Try a strawberry slab pie and showcase your fresh strawberries surrounded by a buttery crust that makes this a summertime favorite.

5 from 2 votes

Print Pin

PREP: 30 minutes

COOK: 1 hour 20 minutes

Ingredients

 

1x2x3x

CRUST

• ▢ 2 cups flour
• ▢ 4 teaspoons sugar
• ▢ 1 teaspoon salt
• ▢ 18 tablespoons butter cut into cubes 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
• ▢ Demerara sugar

Equipment

• ▢
  8 inch square baking pan
• ▢
  Pie weights

Cook ModePrevent your screen from going dark

Instructions

 

• PIE CRUST: In a food processor, add flour, sugar and salt. Add cold butter and process until pea size pieces are still visible. In a small bowl whisk together egg yolks and milk and add to flour processing just until the dough just comes together. Place on lightly floured surface and form into a one inch disc. Cover in plastic wrap and refrigerate at least an hour.
• 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.
• Cut ⅓ of pastry from the disk and with a rolling pin, roll it out to an 8-inch square and place it on a cookie sheet and refrigerate.
• Lightly flour the plastic wrap and roll out the remaining pastry into a 12-inch square, about ¼ inch thick. Place the pastry in the prepared pan, pressing it into the corners and up the sides. Trim the excess pastry, leaving no overhang. 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.
• 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 Demerara sugar. Using a sharp knife, make six 2-inch slits in the top of the pastry.
• 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.

Barbara’s Tips + Notes

• You can make the pie dough ahead of time and freeze it until you’re ready to make the pie.
• Make sure you let the pie cool before trying to remove it from the pan. If you can’t wait, just cut the slices in the pan, it will be juicy but still delicious.
• Do not use frozen strawberries, there will be too much liquid.
• You can use a purchased pie crust if needed.
• You can use lemon zest instead of orange zest.
• This is great served with vanilla ice cream.

Nutrition

Calories: 510kcal | Carbohydrates: 61g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 603mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 903IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 2mg

Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

As an Amazon Affiliate I might receive income from links that you click on. Please know that I only provide links to things that I use on a regular basis and think you might find helpful.