Summer is the perfect time for fresh, fruity desserts, and what better way to showcase the vibrant flavors of the season than with an Easy Strawberry Slab Pie? This delightful dessert is not only visually stunning but also incredibly simple to make, making it an ideal choice for family gatherings, picnics, and barbecues. With its flaky crust and sweet-tart filling, this pie captures the essence of summer, and you'll find it hard to resist a slice (or two!). Plus, it's a fantastic way to use fresh strawberries when they're at their peak.
Ingredients
Scale:
3 cups all-purpose flour
1 ½ tsp salt
1 tbsp sugar
1 ¼ cups unsalted butter, chilled and cubed
6-8 tbsp ice water
4 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
1 egg, beaten (for egg wash)
2 tbsp sugar (for sprinkling)
Instructions
In a large mixing bowl, combine flour, salt, and sugar. Add the chilled, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
In a medium bowl, combine sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss to combine and let sit for about 15 minutes to allow the strawberries to release their juices.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough to fit a 13x18-inch baking sheet. Transfer it to the sheet, pressing gently into the corners. Trim any excess dough hanging over the edges.
Pour the strawberry filling evenly over the prepared crust, spreading it out gently.
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges together to seal. Cut slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with sugar for a touch of sweetness and sparkle.
Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Check for doneness by looking for a golden crust and bubbling filling.
Allow the pie to cool completely before slicing. This will help the filling set up nicely. Serve at room temperature or slightly chilled.
