Strawberry Slab Pie

Servings: servings

Calories: 200cal

Preheat the oven to 375°F.
In a medium-sized bowl add the sugar, cornstarch, and zest to the strawberries and gently stir with a soft silicone spatula until well combined. Allow the strawberries to sit while you prepare the crust.
Unroll 2 sheets of pie crust and lay them side by side on a parchment-lined surface. Trim 1 1/2 inches from the side of each pie crust and set the scraps aside.
Slightly overlap the cut edges of the pie crusts and fill in the gaps along the top and bottom by placing the scraps where the two circles join to create a rectangular shape. Roll the dough out until it is 1 ½ to 2 inches larger on all sides than the jelly roll pan.
Drape the pie crust over the rolling pin and gently place it into an ungreased 10x15-inch jelly roll pan. Carefully press the crust into the corners to ensure there are no gaps.
Give the strawberries a final stir and add them (and any accumulated juices) to the pie crust.
Place the pan in the refrigerator while you prepare the lattice strips.

Unroll a third sheet of pie crust and place it on a parchment-lined surface. Roll it into a rectangular shape measuring 17 x 12 inches. Using a pizza cutter (or pastry cutter) and a metal ruler, cut 12 evenly sized 17-inch horizontal strips (1 inch wide). Trim 7 of the strips to measure 12 inches.
Taking 5 of the long strips (those measuring 17 inches), place them horizontally across the strawberries, spacing them 1 inch apart.
To make the lattice weave: starting from the top, fold every other strip (strips 1, 3, and 5) halfway back towards the left-hand side of the pan.
Place one of the shorter strips 1 inch off-center so that it’s perpendicular to the horizontal strips.
Unfold strips 1, 3, and 5 over the short strip you just laid down. Continue the process by folding back the alternating strips (strips 2 and 4) and laying down a second strip 1 inch away from the first one. Unfold strips 2 and 4 over the second strip you laid down. Repeat this process until all your strips have been woven together.
Fold the bottom crust over the lattice strips and pinch them together to form a seal.
Brush the egg wash over the lattice and edges of the pie crust and generously sprinkle with the turbinado sugar.
Bake for 40-45 minutes, until the crust is golden brown, and the fruit is bubbling.
Remove the pan from the oven and let the pie cool for 1-2 hours before serving.

5 from 2 votes

Smaller, freshly picked strawberries release less juice than store-bought strawberries. If you are using hand-picked strawberries, reduce the amount of cornstarch to 3 tablespoons.
If you feel intimidated by creating the lattice top, you can cover the pie with a regular pie crust. Make sure you cut slits into the top of the crust to allow the steam to vent during baking.
It is best to use fresh berries in this recipe as frozen berries hold too much liquid, which will make the whole pie soggy.
Canned strawberry pie filling will work instead. I would suggest substituting with 2 cans of strawberry pie filling, or about 40 ounces. Because you are substituting with premade filling, you may need to reduce the bake time to closer to 30-35 minutes. Keep an eye on it in the oven, the filling should be bubbling and the crust should be golden brown. You can still top the pie filling with grated lemon and orange zest before adding the lattice top if desired.

Course: Dessert

Cuisine: American

Prep Time35

Cook Time45

Total Time1 20