Strawberry Slab Pie: A Sweet and Buttery Strawberry Dessert

Today I’m sharing my recipe for Strawberry Slab Pie, which has become our go-to summer dessert when fresh strawberries are at their peak. This beautiful rustic pie combines a buttery, flaky homemade crust with a thick, jammy strawberry filling that tastes just like summer on a plate.

What makes this recipe so special is the perfect balance between the sweet-tart strawberry filling and that incredible buttery crust. The best part? It’s made in a square pan, which means it’s easy to cut and you get more servings than a traditional round pie.

Why I Love This Recipe

I first discovered this strawberry slab pie recipe while flipping through my favorite food magazine one lazy Sunday morning. The photo reminded me so much of the pies my grandmother used to make – rustic, homemade, and absolutely bursting with fresh fruit. I knew I had to try it immediately.

Even though it’s a favorite signature dessert for Memorial Day cookouts, Fourth of July celebrations, and pretty much any summer gathering where I want to impress, you can make it anytime of year.

Key Ingredient Notes

While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients that make this strawberry slab pie extra special:

• Fresh Strawberries: Look for bright red berries that are firm but not hard. Local, in-season strawberries will give you the best flavor. You’ll need about 2 pounds total. Avoid using frozen strawberries as they release too much liquid.
• Cornstarch: This is our thickener of choice because it creates a glossy filling without masking the strawberry flavor. Make sure your cornstarch isn’t expired – old cornstarch won’t thicken properly.
• Cold Butter: The key to a flaky crust is keeping your butter COLD. I even pop mine in the freezer for 15 minutes before starting. You want to see little pieces of butter in your dough – that’s what creates those amazing flaky layers.
• Orange Zest: Just a tiny bit adds a bright note that makes the strawberries pop. Use a microplane for the finest zest, and only zest the orange part – the white pith is bitter.
• Turbinado Sugar: This coarse sugar on top gives the crust a beautiful sparkle and adds a delightful crunch. Regular granulated sugar works in a pinch, but turbinado is worth seeking out.

Pro Tips for Making Perfect Strawberry Slab Pie

Before you head to the recipe card, here are some helpful tips I’ve learned from making this pie dozens of times:

Make the Pastry:

1. In a stand mixer with paddle attachment, combine flour, sugar, and salt. Mix on low speed.
2. Add cold butter cubes and mix on medium speed until butter is pea-sized with some larger pieces remaining (about 1 minute).
3. Whisk egg yolks and milk together. With mixer running, slowly drizzle in until dough just comes together (about 30 seconds). Dough will be crumbly.
4. Turn dough onto floured surface and knead briefly with heel of hand to bring together. Form into disk, wrap in plastic, and refrigerate at least 1 hour.

Prepare the Crust:

Preheat oven to 350°F. Line 8-inch square pan with parchment paper strips in a cross pattern, leaving 3-inch overhang.

Cut off one-third of dough. Roll smaller piece into 8-inch square on floured surface. Transfer to parchment-lined baking sheet, cover, and refrigerate.

Roll larger piece into 12-inch square, about ¼-inch thick. Press into prepared pan, fitting into corners with no overhang.

Cover with parchment and fill with pie weights. Blind bake 30 minutes until pale golden. Remove weights and cool completely.

Assemble and Bake:

Mix strawberries, sugar, cornstarch, orange zest, and salt. Pour into cooled crust.

Top with chilled pastry square, pressing edges gently. Brush with beaten egg and sprinkle with turbinado sugar.

Cut six 2-inch vents in top crust.

Bake 50-60 minutes until deep golden brown. Cool completely on a wire rack (at least 3 hours).

To serve, use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. A wide spatula helps transfer pieces intact.

Storage and Leftovers

This strawberry slab pie keeps beautifully when stored properly:

• Room Temperature: The pie can sit at room temperature for up to 8 hours on serving day. Cover with a cake dome or loose foil to protect from flies.
• Refrigerator: Store covered in the fridge for up to 4 days. The crust may soften slightly, but the flavors actually improve!
• Make-Ahead: You can blind bake the bottom crust up to 2 days ahead. Store wrapped at room temperature. The top crust can be rolled and refrigerated for 3 days.
• Freezing: While I don’t recommend freezing the assembled pie (the strawberries get mushy), you can freeze the unbaked pie dough for up to 3 months. Thaw overnight in the fridge before rolling.
• Reheating: If you prefer warm pie, individual slices can be warmed in a 300°F oven for 5-10 minutes. The microwave works but may make the crust less crispy.

Variations to Try

• Strawberry Rhubarb: Substitute 1 cup of strawberries with diced rhubarb for a classic combo. Increase sugar by 1/4 cup to balance the tartness.
• Lemon Strawberry: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the filling for a bright citrus twist.
• Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend. The crust may be slightly less flaky but still delicious.
• Individual Slab Pies: Cut the dough into rectangles and make hand pies for portable treats. Reduce baking time to 25-30 minutes.
• Crumble Top: Skip the top crust and add a buttery oat crumble topping for a pie-crisp hybrid.

Frequently Asked Questions

Can I use frozen strawberries? Fresh is best for this recipe. Frozen strawberries release too much liquid and will make your pie soggy. If you must use frozen, thaw completely, drain well, and add an extra tablespoon of cornstarch.

Why is my bottom crust soggy? Make sure to blind bake the bottom crust until it’s pale golden. Also, let the crust cool completely before adding the filling, and don’t add the filling until you’re ready to top and bake.

Can I make this in a 9×13 pan? Yes! Double the recipe for a 9×13 pan. You’ll need to roll the dough thinner and may need to adjust baking time slightly.

What if I don’t have pie weights? Dried beans or rice work great as pie weight substitutes. You can reuse them for blind baking multiple times – just don’t cook with them afterward!

How do I know when it’s done? The crust should be deep golden brown and you should see the filling bubbling through the vents. If the edges brown too quickly, cover with foil strips.

Are You Ready?

This strawberry slab pie has become one of my most requested summer recipes, and I hope it becomes a favorite in your home too! The combination of that buttery, flaky crust and the perfect strawberry filling makes it stand out from other fruit pies. There’s something so satisfying about making pie from scratch.

Please let me know in the comments if you try this recipe and what you think! I love hearing about your baking adventures and any creative variations you come up with. Did you make it for a special occasion? Your feedback helps me create better recipes for you!

Strawberry Slab Pie

Author: Julie Menghini

Beautiful and rustic Strawberry Slab Pie has a buttery flaky crust that's filled with a delicious sweet strawberry filling.

5 from 1 vote

Print Recipe Save thisSaved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Pastry Chill 1 hour hr

Total Time 2 hours hrs 50 minutes mins

Course Dessert, Pie

Cuisine American

Keyword: Strawberry Pie, Strawberry Slab Pie

Servings: 9

Cook ModePrevent your screen from going dark

Equipment

• 8×8 Baking Dish
• Pie Weights
• Rolling Pin
• Parchment Paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pastry

• 2 cups all-purpose flour plus more for dusting
• 4 tsp sugar
• 1 tsp kosher salt
• 18 tbsp unsalted butter Cold and cut into tablespoons
• 2 large egg yolks
• ¼ cup whole milk cold
• Baking spray

Pie

• 4 cups strawberries hulled and cut into quarters
• 1 cup granulated sugar
• ¼ cup cornstarch
• ½ tsp finely grated orange zest
• ¼ tsp kosher salt
• 1 large egg beaten
• 3 tbsp turbinado sugar

Instructions

 

Pastry Crust

• 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 °F. Grease an 8-inch square pan and line it 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.

  Cover the pastry with parchment paper or aluminumn foil and fill with pie weights. Bake for about 30 minutes or until pale golden and set. Remove the pie weights and parchment paper. Allow the crust to cool completely on a cooling rack.

Pie Directions

• In a medium bowl, gently mix the strawberries with the granulated sugar, cornstarch, orange zest, and salt. Pour the filling over 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 the 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.

Notes

Adapted from Food and Wine, May 2015.

Notes

• Pastry can be made up to 3 days ahead
• For best results, refrigerate assembled pie overnight before serving
• Substitute granulated sugar for turbinado if needed
• Fresh, in-season strawberries give the best results

Nutrition

Calories: 468kcalCarbohydrates: 58gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 339mgPotassium: 158mgFiber: 2gSugar: 32gVitamin A: 803IUVitamin C: 38mgCalcium: 39mgIron: 2mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Related Recipes You’ll Love

If you enjoy this strawberry slab pie, you’ll definitely want to try some of my other berry desserts! My Strawberry Rhubarb Bread has a similar sweet-tart flavor profile with an irresistible streusel topping. For a fun twist on strawberry desserts, check out my Boozy Chocolate Covered Strawberries – perfect for date night!

Looking for more crowd-pleasing pies? My Swedish Apple Pie is one of our most popular pies and our Caramel Apple Pie is another easy slab-style dessert that feeds a crowd. And if you’re hosting brunch, my Strawberry Kuchen makes a beautiful centerpiece that’s somewhere between coffee cake and pie!

Originally published: May 8, 2015. Updated: January 3, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.

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