Beautiful and rustic Strawberry Slab Pie has a sweet crunchy, buttery crust that's filled with a delicious thick strawberry filling.
Prep Time 30mins
Cook Time 1hr20mins
Total Time 1hr50mins
Author Julie Menghini
2cupsall-purpose flourplus more for dusting
18tbspunsalted buttercut into tablespoons and chilled
2large egg yolks
1/4cupcold whole milk
4cupsstrawberrieshulled and cut into quarters
1/2tspfinely grated orange zest
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.
Adapted from Food and Wine, May 2015.Prep time doesn't include chilling or cooling times.
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.