Description
A delicious Strawberry Slab Pie that’s perfect for summer gatherings. Easy to make and a guaranteed crowd pleaser.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6 8 tablespoons ice water
- 6 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 egg, beaten
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and almond extract. Gently toss to combine and set aside.
- Assemble the Pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a large rectangle, approximately 12×16 inches. Carefully transfer the dough to a baking sheet lined with parchment paper.
- Spread the strawberry filling evenly over the dough, leaving about a 1 inch border. Roll out the second disc of dough and cut into strips for a lattice top, or drape it whole and cut vents.
- Bake the Pie: Brush the crust with the beaten egg and sprinkle with coarse sugar. Bake for 45 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool completely on the baking sheet before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg