Description
This Simple Strawberry Slab Pie features a flaky homemade pie crust filled with juicy, sweet strawberries enhanced by a hint of fresh lemon zest. Perfectly baked until golden brown, this rectangular slab pie is easy to slice and share, making it ideal for gatherings or a delightful dessert any time.
Ingredients
Pie Crust
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- All-purpose flour, for dusting
Filling
- 3 pounds strawberries, stemmed and quartered
- 2/3 cup sugar
- 5 tablespoons cornstarch
- 1 1/2 teaspoons fresh lemon zest
Topping
- 1 large egg, beaten
- Crystal sanding sugar, for topping (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
- Prepare bottom crust: Lightly flour your work surface, then stack two circular pie crusts and roll them out into a 12x17 inch rectangle. Carefully transfer this dough into a 10x15-inch jelly roll pan, leaving edges untrimmed for crimping later.
- Make filling: In a large bowl, combine the quartered strawberries with sugar, cornstarch, and fresh lemon zest. Toss gently to evenly coat the fruit.
- Fill pie crust: Pour the strawberry mixture into the prepared crust, spreading it out evenly.
- Cut top crust shapes: Lightly flour the workspace again and use various cookie cutters to cut shapes from the remaining two pie crusts. Re-roll scraps if needed. Arrange the cut shapes evenly on top of the strawberry filling in a single layer.
- Crimp edges: Use your fingers to gently crimp and seal the edges of the crust around the filling to create a rustic border.
- Apply egg wash and sugar: Whisk the large egg and brush it over the entire top and sides of the pie crust. Sprinkle with crystal sanding sugar if you like for a sparkling finish.
- Bake the pie: Place the pie in the preheated oven and bake for 28 to 35 minutes, or until the crust turns golden brown and is cooked through.
- Cool and serve: Remove the pie from the oven and let it cool for 30 to 40 minutes to allow the juices to set before slicing and serving.
Notes
- You can substitute fresh lemon zest with 1 teaspoon lemon juice for a slight variation.
- Ensure your strawberries are well drained to prevent the filling from getting too watery.
- Use a sharp knife to slice the pie for clean pieces.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Optional sanding sugar adds a decorative sparkle and extra sweetness on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
