Making a strawberry slab pie

 

Ingredients:

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water

For the Filling:

  • 6 cups fresh strawberries, hulled and sliced
  • 3/4 cup granulated sugar (adjust to taste depending on the sweetness of the strawberries)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

Crust:

  1. In a large bowl, whisk together the flour, salt, and granulated sugar.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
  3. Drizzle 6 tablespoons of ice water over the mixture and gently stir with a fork until the dough starts to come together. Add more ice water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed.
  4. Divide the dough into two equal portions and shape each portion into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Filling and Assembly:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss until the strawberries are evenly coated. Set aside.
  3. On a lightly floured surface, roll out one disk of chilled dough into a large rectangle, about 1/8 inch thick. Carefully transfer the rolled-out dough to the prepared baking sheet.
  4. Spoon the strawberry filling onto the rolled-out dough, leaving a border around the edges.
  5. Roll out the second disk of chilled dough into a rectangle of similar size and thickness. Carefully place it over the strawberry filling.
  6. Press the edges of the top and bottom crusts together to seal. Trim any excess dough and crimp the edges with a fork or your fingers to create a decorative border.
  7. Cut several slits or vents in the top crust to allow steam to escape during baking.
  8. Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
  9. Bake the slab pie in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Remove the pie from the oven and let it cool on the baking sheet for at least 30 minutes before slicing and serving.
  11. Serve slices of the strawberry slab pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
  12. This strawberry slab pie is perfect for feeding a crowd and is a delightful way to showcase fresh strawberries during the peak of their season. Enjoy!

Leave a Comment