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Strawberry Slab Pie

Strawberry slab pie with a golden, lattice-topped crust and visible strawberry filling. Fresh strawberries thicken into bubbly edges as the pastry turns deep golden brown on a half-sheet pan.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 (9 oz) packages refrigerated pie crusts Refrigerated store-bought or use 1 recipe homemade dough.
Strawberry filling
  • 4 lb fresh strawberries, sliced
  • 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
 

Prep the crust and oven
  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 (visual cue: no gaps where filling could escape).
  2. Mix the strawberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon together. Spread the filling evenly over the crust (visual cue: an even red layer).
Add the lattice and egg wash
  1. Unroll the second batch of pie crusts and cut into strips. Arrange the strips in a lattice pattern over the filling (visual cue: open lattice with strawberry filling visible between strips).
  2. Whisk together the egg and water, then brush over the pastry. Sprinkle with coarse sugar (visual cue: pale golden sheen and sparkly sugar on top).
Bake and rest
  1. Bake at 375°F for 30-35 minutes until the crust is golden and the filling is bubbly at the edges (visual cue: thick bubbles around the perimeter).
  2. Cool on a wire rack for 30 minutes before cutting (visual cue: set filling with less bubbling at the surface).

Notes

For the cleanest slices, rest the slab pie the full 30 minutes and use a sharp bench knife or metal spatula to lift each section. Store covered in the refrigerator up to 3 days; rewarm slices at 300°F for 8-10 minutes if you want a fresher crust feel. Freezing is not recommended due to the cornstarch-thickened filling texture. Dietary swap: use a gluten-free refrigerated pie crust if you want a gluten-free version (bake time may vary slightly).