Strawberry Slab Pie Recipe

This strawberry slab pie recipe features fresh strawberries, lemon, sugar, and homemade crust. Big enough for a crowd—and seconds.

this Recipe

So… I bought five pounds of strawberries. You know when you go to the farmers market, feel overly inspired by the sunshine and free samples, and forget that you don’t actually run a bakery? Yeah. That.

I came home with a tote bag that smelled like heaven and zero plan. I mean, I like strawberry jam as much as the next girl, but that wasn’t happening. Then I remembered this old handwritten recipe card I found tucked into one of my grandma’s cookbooks. It said “Slab Pie – Serves a Crowd.” That was it. No story. No instructions. Just that. And honestly? That was the push I needed.

I started winging it. Rolled out too much dough, didn’t even measure the pan right (I think I used a roasting pan once), tossed the strawberries with lemon and sugar, and hoped for the best. And wow… the smell alone was enough to distract me from every weird thing I’d done that week. The pie came out rustic. Messy. And so good. It didn’t matter that the edges were uneven or that the juice bubbled over a bit. I brought it to a friend’s BBQ, and it disappeared. Every single crumb.

Now this strawberry slab pie recipe is my go-to. Not because it’s perfect—but because it’s not. Like most of my favorite things.

Why You’ll Love This Strawberry Slab Pie Recipe?

You know how regular pies are… kind of a production? This is like the casual, oversized version that still delivers that same wow moment without making you cry over lattice strips.

This strawberry slab pie is sweet but not sugary. Tangy from the lemon, juicy from the berries, and it holds up without turning into a soggy mess. It feeds a bunch of people—like, actual people, not “six slices if you’re polite.” And it doesn’t demand perfection. You can crimp the edges however you want. You can slap on a full crust or go the lazy-lattice route. It’s pie without pressure.

Plus, it just feels like summer. Like sticky fingers and paper plates and that slightly chaotic joy of potlucks where no one brought forks, but no one really cares either.

Ingredient Notes:

Let’s not pretend you haven’t skipped a step or swapped an ingredient before. This recipe forgives that. But here’s what I usually reach for:

• All-purpose flour – For the crust. Not fancy, not complicated. It just works.

• Granulated sugar – For both the crust and the filling. Enough to bring out the strawberries’ sweetness without turning them into candy.

• Salt – It makes everything pop. Trust me on this one.

• Cold butter + shortening – Yeah, both. Butter gives you that rich flavor, and shortening keeps things tender. And no, I don’t always get the ratio perfect. It’s fine.

• Ice water – To bring the dough together without making it weird and sticky.

• Strawberries – Ripe, fresh, and if they’re a little bruised? Even better. They’ll melt into the filling and taste incredible.

• Cornstarch – Helps thicken things so you’re not scooping soup into crust.

• Lemon zest and juice – Brightens everything. It’s like adding sunshine to the berries.

• Egg wash – Optional, but that golden crust makes people think you know what you’re doing.

How To Make Strawberry Slab Pie?

Step 1: Make the dough
I dump the flour, sugar, and salt into a food processor. Pulse it once or twice like I know what I’m doing. Then I add the butter and shortening, and pulse again until it looks like crumbly sand. Slowly, carefully (except when I forget), I add ice water a little at a time until the dough sticks together when I pinch it. Divide it in two, wrap it, and chill it for at least 30 minutes. Or longer. Sometimes I forget about it overnight.

Step 2: Toss the filling together
Quarter the strawberries (I never measure exactly—just eyeball it), toss them in a bowl with sugar, cornstarch, lemon zest, and lemon juice. Stir it up and let it sit. The sugar pulls out all the juices, and your whole kitchen starts smelling like jam in the best way.

Step 3: Roll the bottom crust
Flour your counter. Roll out one dough disk into something roughly rectangle-ish. 12×17 inches, give or take. Place it into a jelly roll pan (or a baking sheet with sides—I’ve used both), press it in, and patch any tears. No one will notice.

Step 4: Add the strawberries
Pour in the berry mix. Spread it evenly. It might look like a lot, but trust me, it bakes down into this soft, jammy filling that’s borderline addictive.

Step 5: Top it
Roll out the second dough disk. Lattice it if you’re feeling ambitious. If not, lay it over the top and cut a few vents. Brush the whole thing with egg wash if you want that bakery-golden look.

Step 6: Bake and breathe
Bake at 400°F for 45–50 minutes. The filling should bubble up like lava and the crust should be golden and maybe even a little flaky. If the edges start to darken too fast, toss some foil over them. Let it cool for a bit—even if it’s hard to wait.

Storage Options:

Honestly, we rarely have leftovers. But if you do? Just cover it and stick it in the fridge. It’ll last 3–4 days. You can reheat slices in a low oven or just eat them cold while standing at the fridge with a fork. No shame.

Wanna freeze it? Totally works. Slice it up, wrap the pieces individually, and pop them in a freezer-safe container. Then just reheat when your future self needs a little joy.

Variations and Substitutions:

I’ve messed with this recipe so many times. Sometimes because I wanted to, sometimes because I didn’t have what I needed. Here’s what’s worked (and what kinda didn’t):

• Add raspberries or blueberries – A berry medley is always a good time.

• Sprinkle a little cinnamon or vanilla into the filling – It’s subtle but adds warmth.

• Make a crumb topping – Skip the top crust and go for an oat-streusel situation. It’s basically a giant berry crisp at that point.

• Use store-bought crust – Yep. Been there. Totally fine in a pinch.

What to Serve with Strawberry Slab Pie?

Honestly? This strawberry slab pie doesn’t need anything. But if you’re feeling a little extra:

• Whipped cream – Classic. Easy. Always good.

• Vanilla ice cream – Melty magic.

• A drizzle of cream or sweetened condensed milk – Sounds weird, tastes incredible.

• Coffee, tea, or lemonade – Whatever you’re sipping on the porch.

Frequently Asked Questions:

Can I use frozen berries?
You can, but they’ll release more liquid. Thaw and drain them first or add a bit more cornstarch to make up for it.

What if I don’t have a jelly roll pan?
Any rimmed baking sheet works. Just don’t use a flat cookie sheet—you’ll end up with a strawberry flood situation. (Learned that the hard way.)

Can I make it ahead?
Absolutely. Bake it the night before, and it’ll still taste amazing the next day. Honestly, maybe even better.

So that’s the deal with my strawberry slab pie recipe. It’s messy in the best way, feeds a crowd, and doesn’t care if your crust is uneven or your filling bubbled over a little. It shows up with heart—and that’s all that really matters.

If you make it, I’d love to hear about it. Did you swap in peaches? Burn the edges a little? Eat it for breakfast with coffee and zero regrets? Tell me everything.

Keep the Flavor Coming – Try These:

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Strawberry Slab Pie Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

This strawberry slab pie recipe features a flaky homemade crust and a sweet, fresh strawberry filling, perfect for serving at gatherings.

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16 Servings

Ingredients

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For the Pie Crust:

• 4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup 2 sticks cold unsalted butter, cubed
• ½ cup vegetable shortening
• ½ cup ice water more as needed
• 1 egg beaten (for egg wash)

For the Filling:

• 4 cups 600 g fresh strawberries, hulled and quartered
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 1 lemon zested and juiced

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Instructions

 

Prepare the Dough:

1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse briefly to blend. Add the cubed butter and shortening, then pulse several times until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing just until the dough begins to come together. Avoid overmixing. Divide the dough into two equal portions, shape into discs, wrap each in plastic wrap, and refrigerate for a minimum of 30 minutes.

Preheat the Oven:

1. Preheat the oven to 400°F (200°C). Prepare a 10x15-inch jelly roll pan or rimmed baking sheet by lightly greasing or lining it with parchment paper.

Make the Filling:

1. In a large mixing bowl, combine the strawberries with the sugar, cornstarch, lemon zest, and 2 tablespoons of lemon juice. Stir gently to coat the strawberries evenly. Set the mixture aside for 10–15 minutes to allow the sugar to draw out the fruit's juices.

Roll Out the Bottom Crust:

1. On a lightly floured surface, roll out one disc of chilled dough into a rectangle approximately 12x17 inches. Carefully transfer it to the prepared pan, gently pressing the dough into the corners and up the sides. Trim any excess dough if necessary.

Assemble the Pie:

1. Pour the strawberry filling into the crust-lined pan, spreading it evenly. Lightly brush the edges of the dough with the beaten egg to help seal the top crust.

Add the Top Crust:

1. Roll out the second disc of dough into a rectangle large enough to cover the pie. Either create a lattice using strips of dough or place the full sheet over the filling and cut several small slits to allow steam to escape. Press and crimp the edges to seal, then brush the surface of the crust with the remaining egg wash.

Bake the Pie:

1. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is visibly bubbling through the vents. If necessary, tent the edges with foil during the last 10–15 minutes to prevent over-browning.

Cool and Serve:

1. Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving. This will help the filling set properly.

Notes

To make this recipe gluten-free, substitute the all-purpose flour in the crust with a certified gluten-free flour blend that includes xanthan gum or a similar binder. Ensure that the cornstarch used is also labeled gluten-free, as cross-contamination may occur in processing. If using a pre-made gluten-free crust, adjust the rolling and shaping instructions as needed based on the product.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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