Strawberry Slab Pie Pan Delight (Print Version)
A crisp golden crust envelops sweet strawberries and citrus zest, baked to perfection in a jelly roll pan.
# Ingredients:
01 -
28.2 ounces premade pie crusts (two 14.1-ounce boxes of Pillsbury pie crusts)
02 -
2 pounds strawberries, hulled and quartered (about 6 cups)
03 -
¾ cup granulated sugar
04 -
4 tablespoons cornstarch
05 -
1 teaspoon finely grated orange zest
06 -
1 teaspoon finely grated lemon zest
07 -
1 large egg
08 -
1 tablespoon water
09 -
3 tablespoons turbinado sugar
# Steps:
01 -
Preheat the oven to 375°F.
02 -
In a medium-sized bowl, add the sugar, cornstarch, and zest to the strawberries and gently stir until well combined. Allow the mixture to sit while you prepare the crust.
03 -
Unroll 2 sheets of pie crust and lay them side by side on a parchment-lined surface. Trim 1 ½ inches from the side of each pie crust and set the scraps aside. Slightly overlap the cut edges and fill in any gaps, using the scraps to create a rectangular shape. Roll the dough out until 1 ½ to 2 inches larger on all sides than the jelly roll pan. Drape the crust over the rolling pin and gently place it into an ungreased 10x15-inch jelly roll pan. Press the crust into the corners to ensure there are no gaps.
04 -
Give the strawberries a final stir and add them along with any accumulated juices to the pie crust. Refrigerate the pan while you prepare the lattice strips.
05 -
Unroll a third sheet of pie crust and roll it into a rectangular shape measuring 17 x 12 inches. Using a pizza cutter or pastry cutter, cut 12 evenly sized horizontal strips (1 inch wide). Trim 7 of the strips to measure 12 inches.
06 -
Place 5 of the long strips horizontally across the strawberries, spacing them 1 inch apart. To weave, fold back alternating strips (e.g., strips 1, 3, 5) halfway back, place a shorter strip perpendicular, unfold strips 1, 3, and 5, and repeat with alternating strips (e.g., 2 and 4) until a lattice pattern is completed.
07 -
Fold the bottom crust over the lattice strips and pinch together to seal. Brush the crust and lattice with egg wash and generously sprinkle with turbinado sugar.
08 -
Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 1-2 hours before serving.
# Notes and Tips:
01 -
Smaller, freshly picked strawberries release less juice than store-bought ones. Reduce cornstarch to 3 tablespoons for small, fresh berries.
02 -
You can simplify the process by covering the pie with a solid crust instead of a lattice. Ensure to cut slits for steam to vent.
03 -
Canned strawberry filling (40 ounces) can be substituted. In this case, bake for a shorter time (30-35 minutes).