Strawberry Slab Pie

5 from 1 vote

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

Prep Time 30

Cook Time 1 20

Pastry Chill 1

Total Time 2 50

Servings

Author Julie Menghini

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Ingredients

US Customary - Metric

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.

Nutrition

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.

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