Beautiful and Rustic Strawberry Slab Pie has a sweet crunchy, buttery crust that’s filled with a delicious thick strawberry filling.
One ingredient that says “Hello I’m Spring and I am here to stay”, is strawberries! John and I have already gone through about 14 pounds of them, and not one has gone to waste. What I love about these berries is that they are perfect all the way through summer and they are perfect in a Strawberry Slab Pie!
I slice them up just to snack on or serve as a side with a meal, and I have already made my yumilicious Strawberry Spinach salad.
I love looking at food magazines and often tear out pages of recipes that I want to try. Don’t we all? I have this beautiful page from the magazine Food and Wine of this amazing, beautifully rustic picture of a Strawberry Slab pie. It reminded me so much of the pies that I grew up eating.
I knew that I just had to make this pie and see if it was everything that I remembered. Drumroll please, it was and more. I didn’t make one little change to this recipe (and that’s a first). You don’t even need to have mad pastry skills to make this. I think it tastes better if it looks like it came from your kitchen and not that of a professional bakery. I know it tastes better.
Don’t have time to make it now? Pin it for later!
A great hubby testament came when he said he doesn’t usually like strawberry pie because they taste fake. I know what he’s talking about. Sometimes there are so many thickening ingredients used that the texture and flavor just aren’t natural. He said this one was delicious, and I agreed!
Strawberry Slab Pie
- 2 cups all-purpose flour plus more for dusting
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 18 tbsp unsalted butter cut into tablespoons and chilled
- 2 large egg yolks
- 1/4 cup cold whole milk
- Baking spray
- 4 cups strawberries hulled and cut into quarters
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp finely grated orange zest
- 1/4 tsp kosher salt
- 1 large egg beaten
- 3 tablespoons turbinado sugar
- In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar, and salt. Mix at low speed. Add the chilled butter and mix at medium speed until almost incorporated. Don’t over mix. You are looking for pecan size pieces remaining, about 1 minute.
- In a small bowl, whisk the egg yolks and the milk together. With the mixer on, slowly drizzle the egg mixture into the flour mixture until the pastry just starts to come together, about 30 seconds. It will be crumbly with about pea size crumbles.
- Scrape the pastry onto a lightly floured surface and gather it together. Knead with the heel of your hand, smearing the pastry against the work surface to work in the butter. You will still see the butter, and only want to work it until it comes together. These pieces of butter are what makes a crust flaky. Form the pastry into a disk. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F. Grease an 8-inch square pan and line with parchment paper, leaving 3 inches of overhang on all sides. I actually cut two pieces of parchment paper to line my pan. One is laid in one direction and the other one goes the opposite direction. They slightly overlap on the corners.
- Cut one-third of the pastry off of the disk. On a lightly floured surface, roll out the small piece of pastry into an 8-inch square. Transfer to a parchment paper-lined baking sheet. Cover with plastic wrap and return to the refrigerator. Roll out the larger piece of pastry to a 12-inch square, about 1/4 inch thick. Ease the pastry into the prepared pan, pressing it into the corners and up the sides. Trim any excess pastry, leaving no overhang. Line the pastry with parchment paper and fill with pie weights. Bake for about 30 minutes or until pale golden and set. Remove the pie weights and parchment paper. Allow crust to cool completely on a cooling rack.
- In a medium bowl, gently mix the strawberries with the granulated sugar, cornstarch, orange zest, and salt. Spread the filling in the pastry crust. Cover with the chilled piece of pastry crust, gently pressing it down around the edges. Brush the top with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, cut six slits, two inches long, into the top pastry.
- Bake for about 50 minutes until the crust is deep golden. Allow pie to cool completely for at least 3 hours on a cooling rack. Carefully lift the pie out of the pan and remove the parchment paper. Transfer to a serving dish. Cover and refrigerate leftovers.
Still looking for an amazing pie for summer entertaining? Here are a couple of my favorites!
This article was minimally updated on July 1, 2016.