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Strawberry Slab Pie

A simple and delightful slab pie featuring a flaky crust and a sweet-tart strawberry filling, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour For the crust.
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar For sweetness in the crust.
  • 1 cup unsalted butter, cold and cubed Keep the butter cold for flakiness.
  • 6-8 tablespoons ice water Add gradually to avoid sticky dough.
For the Strawberry Filling
  • 2 cups fresh strawberries, hulled and sliced Can be adjusted based on preference.
  • 3/4 cup granulated sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch To thicken the filling.
  • 1 teaspoon vanilla extract
  • 1 egg beaten (for egg wash) For a glossy crust.
  • Powdered sugar for icing Optional icing.
  • Milk for icing Adjust based on desired icing thickness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet.
  2. In a large bowl, stir together the flour, salt, and 1 tablespoon of granulated sugar.
  3. Cut cold, cubed butter into the flour mixture until it resembles coarse crumbs.
  4. Gradually add ice water until the dough holds together; then chill for 30 minutes.
Assembly
  1. Roll out one portion of dough into a rectangle for the bottom crust and transfer it to the baking sheet.
  2. Mix sliced strawberries, 3/4 cup sugar, cornstarch, and vanilla extract, then spread this filling over the bottom crust.
  3. Roll out the second portion of dough and place it over the filling. Seal the edges well and cut vents on the top.
  4. Brush the top with beaten egg.
Baking
  1. Bake for 25–30 minutes until the top is golden brown and the filling bubbles through the vents.
Cooling and Icing
  1. Let the slab pie cool before drizzling with icing made from powdered sugar and milk.
  2. Slice into squares and serve.

Notes

For best results, keep the butter cold, avoid overmixing, and be sure to properly seal the edges to prevent leaks. Drizzle the icing after cooling to maintain its texture.