There’s truly nothing like biting into a slice of Easy Strawberry Slab Pie—the combination of sweet, juicy berries and a buttery golden crust is the perfect treat for picnics, potlucks, or just a “just because” dessert at home. This recipe lets you celebrate the best of strawberry season without the fuss of pie tins or fancy lattices. Piled high with vibrant strawberries and kissed with a hint of vanilla and lemon, the Easy Strawberry Slab Pie is a no-fuss, crowd-pleasing dessert that always steals the show and is shockingly simple to pull together.
Ingredients You’ll Need
The beauty of Easy Strawberry Slab Pie is in its simplicity: just a handful of classic ingredients that work together to create something truly special. Each one plays a vital role in the flavor, texture, and appearance of the final dessert.
- 2 pre-made pie crusts: For ultimate convenience and a perfectly flaky base—don’t stress about making your own, store bought crusts work beautifully.
- 4 cups fresh strawberries, hulled and sliced: The star ingredient; use the ripest, reddest berries you can find for maximum flavor and color.
- 1 cup granulated sugar: Just enough to sweeten the filling and draw out the juicy goodness of the strawberries.
- 1/4 cup cornstarch: This ensures the strawberry juices thicken up into a gorgeous, sliceable pie filling.
- 1 tablespoon lemon juice: A splash of citrus brightens up the flavor and balances the sweetness.
- 1 teaspoon vanilla extract: Adds a cozy undertone that complements the berries perfectly.
- 1 egg, beaten (for egg wash): Brushed on top, it delivers that irresistible golden sheen.
- 2 tablespoons coarse sugar (optional, for sprinkling): For a sparkling, crunchy finish that makes each slice stand out.
How to Make Easy Strawberry Slab Pie
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 375°F (190°C). This ensures that the crust bakes up crisp and the filling bubbles to perfection. Grab a rimmed baking sheet and line it with parchment paper—not only does this prevent sticking, but it also means easy cleanup later!
Step 2: Roll Out the Pie Crusts
Lightly flour your work surface, then gently roll out both pie crusts. This helps them spread out just a bit more, covering the baking sheet nicely. Place one crust directly onto your prepared sheet. Keep the second crust handy—you’ll need it in just a minute to crown your filling.
Step 3: Make the Strawberry Filling
In a large mixing bowl, combine those freshly sliced strawberries with the sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the berries are glossy and evenly coated. You’ll notice the sugar starting to draw out the strawberry juices; this is exactly what you want for a luscious, jammy filling.
Step 4: Assemble the Pie
Spread the strawberry mixture evenly over the bottom crust, leaving about a one-inch border uncovered all around. This margin is your insurance policy for no-spill sides and easy sealing. Drape the second crust over the top and gently press the edges together to seal the pie. Take a sharp knife and cut a few small slits in the top crust—this allows steam to escape and avoids a soggy pie!
Step 5: Add the Egg Wash and Sugar
Brush the entirety of the top crust with the beaten egg—a pastry brush works wonders here. If you’re feeling fancy (and you should!), sprinkle the surface with coarse sugar for a bakery-style sparkle and added crunch.
Step 6: Bake
Slide the sheet into your preheated oven and bake for 35–40 minutes. The Easy Strawberry Slab Pie is ready when the crust is a deep golden brown and the strawberry filling bubbles up through the slits in the crust. The aroma alone will have everyone hovering around the kitchen!
Step 7: Cool and Slice
Let the pie cool completely on a wire rack before slicing. This is the secret to beautiful, clean squares—patience pays off! The cooling time allows the filling to set, making serving a breeze.
How to Serve Easy Strawberry Slab Pie
Garnishes
Top each golden square with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a few extra sliced strawberries. A dusting of powdered sugar can add a delicate finishing touch that’s almost too pretty to eat (almost!).
Side Dishes
This pie is delightful enough to stand on its own, but serving it with a side of vanilla ice cream or a scoop of berry sorbet really ups the wow factor. For something lighter, try pairing with a refreshing mint and cucumber salad or a simple fruit platter.
Creative Ways to Present
For gatherings, cut the slab pie into small, bite-sized bars and arrange them on a rustic wooden board with fresh mint sprigs. For casual family dessert, let everyone grab a square and top it themselves—kids and adults alike love this DIY vibe!
Make Ahead and Storage
Storing Leftovers
To keep your Easy Strawberry Slab Pie tasting fresh, cover any leftovers tightly with plastic wrap or store in an airtight container. It will happily sit at room temperature for a day, or in the fridge for up to three days. For best texture, let refrigerated slices come to room temperature before enjoying.
Freezing
If you want to make this dessert ahead or save extras, you’re in luck. Once completely cooled, wrap individual squares or the whole slab in plastic wrap, then pop them into a freezer-safe bag or airtight container. The pie freezes well for up to three months; simply thaw in the fridge overnight or on the counter for a few hours before serving.
Reheating
Love your pie warm? Just reheat individual slices in the microwave for 15–20 seconds, or warm them on a baking sheet in a 300°F (150°C) oven for about 10 minutes. This brings back the wonderful texture and revives the aroma as if freshly baked.
FAQs
Can I use frozen strawberries for Easy Strawberry Slab Pie?
Yes, you can! If using frozen strawberries, don’t thaw them completely—just toss them with a bit of extra cornstarch (about 1–2 tablespoons more) to make up for the added moisture.
Can I make this slab pie gluten-free?
Absolutely! Simply use your favorite gluten-free pie crusts (store bought or homemade) and ensure all other ingredients are certified gluten-free. The filling remains every bit as delicious.
How can I prevent a soggy bottom crust?
A parchment-lined baking sheet helps, but you’ll also want to be sure your oven is fully preheated and avoid letting the filling sit on the crust for too long before baking. The cornstarch in the recipe also plays a critical role in keeping the filling nice and thick.
Can I add other fruits to the filling?
Feel free to get creative! Raspberries, blueberries, or blackberries pair beautifully with strawberries. Just keep the total berry amount at 4 cups, and adjust sugar to taste if adding tarter berries.
Why does my pie need to cool before slicing?
This step is key to letting the filling set. Slicing too soon will give you runny, messy pieces—waiting until it’s cool guarantees neat, gorgeous squares every time.
Final Thoughts
Easy Strawberry Slab Pie is truly the dessert everyone gravitates toward—simple, vibrant, and brimming with home-baked joy. Don’t be surprised if it becomes a regular request at every gathering! Go ahead, try it for yourself, and share the sweet, effortless magic with the people you love most.
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Easy Strawberry Slab Pie Recipe
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Easy Strawberry Slab Pie is a delightful dessert perfect for feeding a crowd. Made with fresh strawberries and a flaky crust, it’s a simple yet impressive treat that’s sure to please.
Ingredients
Pie Crusts:
- 2 pre-made pie crusts
Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Pie Crusts: Roll out the pie crusts on a lightly floured surface. Place one crust on the prepared baking sheet and set the other aside.
- Make Filling: In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well until the strawberries are evenly coated.
- Assemble Pie: Spread the strawberry mixture evenly over the crust on the baking sheet, leaving about a 1-inch border around the edges. Place the second crust over the top and press the edges to seal. Cut small slits in the top crust to allow steam to escape.
- Add Egg Wash: Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Allow the pie to cool completely on a wire rack before slicing into squares.
- Serve: Enjoy the pie as is or with a scoop of vanilla ice cream!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
