Strawberry Slab Pie Sheet Pan

Few desserts say summertime like homemade strawberry slab pie brimming with fresh fruit and wrapped in a golden flaky crust The slab format makes this pie perfect for feeding a crowd at potlucks and backyard gatherings and it could not be easier to assemble thanks to store bought pie crusts

It became my go to for big family reunions after I realized how quickly a classic round pie disappeared This slab version guarantees everyone gets a generous slice and the leftovers are just as tempting

Ingredients

• Premade pie crusts: look for ones with real butter for best flavor and flaky texture
• Fresh strawberries: the star of the show pick berries that are firm red and fragrant for best taste and less watery filling
• Granulated sugar: sweetens the strawberries just enough without masking their flavor
• Cornstarch: helps thicken the juices for clean slices adjust based on the juiciness of your berries
• Finely grated orange zest and lemon zest: add a bright layer of flavor use unwaxed fruit if possible and only the colored surface for best aroma
• Large egg: creates a golden shiny finish for the crust use the freshest eggs you can find
• Water: combines with the egg to help with the crust wash
• Turbinado sugar: adds a sparkly crunchy topping wide crystals hold up beautifully during baking

Step-by-Step Instructions

Prepare Strawberry Filling:

Mix the sugar cornstarch orange zest and lemon zest with the prepared strawberries in a medium bowl Gently stir with a silicone spatula until fully coated Set aside so juices start to release and the mixture thickens slightly

Shape the Bottom Crust:

Unroll two pie crust sheets onto parchment paper Trim the edges slightly then overlap and patch them together so you have a large rectangle Roll out to a size that overhangs your jelly roll pan by about two inches all around

Fit the Crust to the Pan:

Carefully drape the rolled out dough over your rolling pin Transfer and unfold it into an ungreased 10 by 15 inch jelly roll pan Work the dough into the corners and press to eliminate any air gaps

Add the Strawberry Filling:

Give the prepared berries a final stir then spoon them and their juices evenly into the crust lined pan

Chill While Prepping Lattice:

Slide the pan with crust and filling into the fridge This helps prevent sogginess and keeps the berries cool while you work on the top crust

Make and Weave the Lattice Top:

Roll out a third crust into a rectangle about 17 by 12 inches Cut it into twelve long strips five of them should stay long the other seven get trimmed shorter Lay the long strips horizontally over the filling one inch apart To form the lattice fold back every other strip about halfway Lay one shorter strip perpendicular over the pan then unfold the long strips Repeat by alternating which strips fold back adding short strips to weave a classic lattice pattern

Seal the Crust Edges:

Fold the bottom crust over the edges of the lattice strips Pinch together firmly so no juices leak during baking

Apply Egg Wash and Top with Sugar:

Whisk the egg and water together Brush all over the lattice and crust edges Sprinkle generously with turbinado sugar to create a golden crispy finish

Bake the Pie:

Place in preheated oven Bake for forty to forty five minutes Look for bubbling fruit and a deep golden brown crust

Cool Before Serving:

Transfer the baked pie to a wire rack Let it cool for at least one hour so the filling can set

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I always add extra lemon zest because it balances the sweetness and brings out the berries flavor vividly One year my niece helped weave the lattice and now that memory is stitched into every pie we make together

Storage Tips

Leftover slab pie should be covered tightly and stored in the fridge It keeps well for up to four days I like to warm slices briefly in the toaster oven to refresh the crust

Ingredient Substitutions

If fresh strawberries are not available sub with two large cans of strawberry pie filling and reduce your bake time by about ten minutes You can skip the citrus zest but the zing it adds is worth the extra step Frozen berries are not recommended as they make the filling watery

Serving Suggestions

This pie tastes incredible with a scoop of vanilla ice cream or a dollop of whipped cream For parties cut into small squares for easy serving It is just as good eaten out of hand as plated with a fork

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Cultural and Historical Context

Slab pies are a staple of American potluck culture especially in the Midwest where large gatherings call for generous desserts Using a jelly roll pan stretches a single recipe to serve the whole crowd and makes classic flavors accessible and shareable

Recipe FAQs

→ Can I use frozen strawberries?

It's best to use fresh berries, since frozen ones release excess liquid and can make the crust soggy. If only frozen strawberries are available, increase the cornstarch slightly and allow time for extra liquid evaporation.

→ How do I achieve a crisp bottom crust?

Ensure the oven is fully preheated and the dough is rolled to the appropriate thickness. Place the pan on the lower oven rack for optimal heat. Avoid overfilling so the bottom cooks through.

→ What is the purpose of the citrus zest?

The orange and lemon zest add fragrance and brightness, highlighting the flavor of strawberries and balancing sweetness.

→ Can I use canned strawberry filling as a shortcut?

Yes, substitute with approximately 40 ounces of canned filling. Adjust baking time to 30-35 minutes, watching for bubbling edges and golden crust.

→ Is it necessary to do a lattice top?

A standard pastry top works if you prefer not to lattice. Be sure to cut vents in the crust to allow steam to escape as the fruit cooks.

→ How long should the pie cool before serving?

Let it cool for 1-2 hours. This helps the filling firm up, making the slab easy to slice and serve without losing its shape.