🍓 Strawberry Slab Pie – A Juicy Summer Dessert for a Crowd

Flaky Crust, Juicy Strawberries, and Enough to Feed Everyone

When strawberries are at their peak, there’s no better way to showcase them than in a Strawberry Slab Pie. It’s everything you love about classic strawberry pie — a buttery, flaky crust and sweet-tart filling — but super-sized to serve a crowd.

Baked in a rimmed sheet pan, this easy sheet pan pie recipe is perfect for potlucks, BBQs, picnics, or holidays like the Fourth of July and Easter brunch. Plus, it’s make-ahead friendly, customizable with other fruits, and guaranteed to impress.

Let’s dig into the best berry dessert you’ll make all season!

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🛒 Ingredients: Simple & Seasonal

Prep Time: 20 minutes | Chill Time: 30 minutes | Bake Time: 40 minutes | Total Time: 1.5 hours | Serves: 16–20

🥧 For the Pie Crust (or use store-bought):

• 3 ¾ cups (470g) all-purpose flour

• 1 ½ teaspoons salt

• 1 ½ cups (340g) cold unsalted butter, cubed

• ¾ cup ice water (more if needed)

🍓 For the Strawberry Filling:

• 6 cups (900g) fresh strawberries, hulled and halved

• ¾ cup granulated sugar

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

🥚 For Assembly:

• 1 egg (for egg wash)

• 1 tablespoon milk or water

• Coarse sugar for sprinkling (optional)

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🧑‍🍳 How to Make Strawberry Slab Pie

1. Make the Crust

In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Slowly add ice water and mix until dough just comes together.

Divide into two discs, wrap in plastic, and chill for 30 minutes (or up to 2 days).

✅ Shortcut: Use two sheets of store-bought pie dough or puff pastry if you’re in a hurry.

2. Prepare the Filling

In a large bowl, toss strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes to release juices.

3. Roll Out the Dough

On a lightly floured surface, roll out one dough disc into a rectangle to fit a 10×15-inch sheet pan (with overhang). Press into the pan and trim excess.

Roll out the second disc for the top crust. You can keep it whole, cut it into strips for a lattice, or use cookie cutters for a decorative top.

4. Assemble the Pie

Pour the strawberry mixture into the crust-lined pan and spread evenly. Add the top crust, seal and crimp edges. Cut slits for steam if using a solid top.

Mix egg and milk to make an egg wash. Brush over the crust and sprinkle with coarse sugar.

5. Bake

Preheat oven to 375°F (190°C). Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.

🔥 Tip: Place a baking sheet under the pan to catch any drips!

6. Cool & Serve

Let the pie cool for at least 1 hour before slicing. This helps the filling set. Serve warm or cold with vanilla ice cream or whipped cream.

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🍨 Why You’ll Love This Strawberry Slab Pie

• Feeds a crowd: Perfect for large gatherings — yields up to 20 slices

• Fresh & fruity: A great way to use seasonal strawberries

• Make-ahead friendly: Can be baked the day before

• Versatile: Try mixing in rhubarb, raspberries, or blueberries

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🍓 Slab Pie Variations

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🧁 Serving Suggestions

Pair your strawberry slab pie with:

• Whipped cream with a hint of vanilla

• Scoop of vanilla bean or lemon sorbet

• Dusting of powdered sugar and fresh mint leaves

• Drizzle of balsamic reduction for a gourmet touch

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📦 Storage & Make-Ahead Tips

• Store: Keep covered at room temperature for 1 day or refrigerate up to 4 days.

• Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw and reheat at 300°F for 15–20 minutes.

• Make Ahead: Bake 1 day in advance and refrigerate. Bring to room temp before serving.

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📈

• Strawberry Slab Pie

• Easy Sheet Pan Pie

• Summer Berry Desserts

• Pie for a Crowd

Approximate Nutrition (1/16 slice):

• Calories: 270

• Fat: 15g

• Carbs: 35g

• Sugar: 15g

• Fiber: 2g

• Protein: 3g

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❓ Strawberry Slab Pie FAQ

Can I use frozen strawberries?

Fresh is best for texture, but thawed frozen strawberries can work. Just drain excess liquid and increase cornstarch by 1 tablespoon.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the crust and make sure your cornstarch is certified gluten-free.

What’s the best pan to use?

A 10×15-inch rimmed sheet pan works perfectly. You can also use a 9×13-inch baking dish for slightly thicker slices.

Can I double the filling?

For an ultra-fruity version, increase strawberries to 8 cups and cornstarch to 1/3 cup — just be prepared for a juicier bake.

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🎉 Final Slice: Pie That Wins Over Every Guest

This Strawberry Slab Pie is more than just dessert — it’s a celebration of summer’s best flavors in a format made for sharing. With its flaky crust, juicy berries, and crowd-sized portions, it’s destined to become a go-to recipe for every warm-weather gathering.

👉 Bake one this weekend and tag it on Instagram with #SlabPieSeason — we love seeing your delicious creations!