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Strawberry Slab Pie

Strawberry slab pie with a golden, lattice-topped crust and a bubbly strawberry filling. This sheet-pan style pie is built for easy slicing and a crowd-ready dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
resting 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 packages refrigerated pie crusts (9 oz) Or use 1 recipe homemade crust.
Strawberry filling
  • 4 lb fresh strawberries Slice before mixing.
  • 1 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
Egg wash
  • 1 egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 sheet pan

Method
 

Prepare crust and filling
  1. Preheat the oven to 375°F. Unroll the pie crusts and fit them into a half-sheet pan (13x18 inches), overlapping as needed and pressing to seal, then set aside the pan.
  2. Mix strawberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon together. Spread the filling evenly over the crust in the pan.
  3. Unroll the second batch of pie crusts and cut into strips. Arrange the strips in a lattice pattern over the filling.
Bake and cool
  1. Whisk the egg and water together, then brush over the pastry. Sprinkle the lattice with coarse sugar.
  2. Bake for 30-35 minutes at 375°F, until the crust is golden and the filling is bubbly at the edges. Cool on a wire rack for 30 minutes before cutting.

Notes

For clean slices, let the slab pie cool fully on a wire rack before cutting so the strawberry juices set. Store covered in the refrigerator up to 4 days; freeze slices in an airtight container up to 2 months and thaw overnight in the fridge. For a lighter option, you can use a lower-sugar crust or reduce the granulated sugar slightly (expect a softer set).