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:
- In a large bowl, whisk together the flour, salt, and granulated sugar.
- 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.
- 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.
- 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:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Spoon the strawberry filling onto the rolled-out dough, leaving a border around the edges.
- Roll out the second disk of chilled dough into a rectangle of similar size and thickness. Carefully place it over the strawberry filling.
- 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.
- Cut several slits or vents in the top crust to allow steam to escape during baking.
- Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
- Bake the slab pie in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool on the baking sheet for at least 30 minutes before slicing and serving.
- Serve slices of the strawberry slab pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
- 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!