This strawberry slab is two layers of flaky pie crust filled with vanilla-scented summer strawberries. Learn how easy it is to serve a crowd with this recipe!
Yield:16 servings 1x
For the pie crust:
4–1/2 cups (585 gm) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (230 gm) unsalted butter, cold
14 tablespoons (200 gm) shortening, cold
10 tablespoons ice water
For the filling:
2 pounds strawberries, halved or quartered into 1” sized pieces
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 tablespoon vanilla extract or vanilla bean paste
Demerara sugar, if desired
To prepare the pie crust:
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
Add 6 tablespoons of ice water and pulse, add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.
To prepare the filling:
Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl. Set aside while you prep your pan.
To assemble your pie:
Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.