Ingredients You’ll Need
To make Easy Strawberry Slab Pie, you will need the following ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (chilled and cut into small pieces)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cold water (more if needed)
For the Filling:
- 4 cups fresh strawberries (hulled and sliced)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 tablespoon granulated sugar (for sprinkling on top)
Kitchen Equipment Needed
Here’s what you’ll need to make this delicious pie:
- 9×13-inch Baking Dish – For baking the slab pie.
- Mixing Bowls – For combining ingredients.
- Pastry Cutter or Fork – For cutting the butter into the flour.
- Rolling Pin – For rolling out the pie dough.
- Parchment Paper – To line the baking dish for easy removal.
- Sharp Knife – For slicing the strawberries.
Step-by-Step Directions
- Prepare the Crust: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and use a pastry cutter or fork to cut it into the flour mixture until the mixture resembles coarse crumbs. Gradually add the cold water, a tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, flatten into discs, and refrigerate for at least 30 minutes.
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
- Roll Out the Dough: On a floured surface, roll out one portion of dough to fit the bottom of the prepared baking dish. Transfer the rolled-out dough to the dish, pressing it into the corners and up the sides.
- Prepare the Filling: In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the strawberries are well coated and the mixture is combined.
- Assemble the Pie: Pour the strawberry filling evenly over the prepared crust. Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Sprinkle the top with granulated sugar.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Cool and Serve: Allow the pie to cool completely before slicing. This helps the filling set and makes for cleaner slices.
Tips and Tricks
- Chilled Ingredients: Keep your butter and water chilled to ensure a flaky crust. Warm ingredients can make the dough sticky and difficult to work with.
- Lattice Topping: For a more decorative touch, use the second portion of dough to create a lattice pattern on top of the pie.
- Fruit Variations: Feel free to mix in other fruits with the strawberries, such as raspberries or blueberries, for a mixed berry pie.
How to Store Easy Strawberry Slab Pie
Store leftover slab pie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the pie for up to a week. You can also freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator before serving.
Variations on the Recipe
- Gluten-Free Crust: Use a gluten-free all-purpose flour blend to make a gluten-free version of this pie.
- Spiced Filling: Add a pinch of cinnamon or nutmeg to the strawberry filling for extra warmth and depth of flavor.
- Crumb Topping: Instead of a second crust, use a crumb topping made from flour, butter, and sugar for a different texture.