Easy Strawberry Slab Pie (Perfect for a Crowd)
Introduction
This easy strawberry slab pie is the perfect dessert when you need something delicious, beautiful, and made for sharing. Baked in a large pan and sliced into neat squares, this pie is ideal for parties, picnics, family gatherings, and summer celebrations. With juicy strawberries and a buttery crust, it delivers classic pie flavor with much less effort than a traditional round pie.
Whether you’re a beginner baker or an experienced home cook, this strawberry slab pie recipe walks you through every step for reliable, bakery-style results.
Why You’ll Love This Recipe
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Crowd-friendly: Feeds many people with minimal effort
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Easy to make: Uses simple ingredients and a pre-made crust option
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Customizable: Gluten-free, vegan, and low-sugar adaptations included
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Year-round option: Works with fresh or frozen strawberries
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Perfect texture: Juicy filling with a golden, flaky crust
This dessert is light, fruity, and satisfying without being overly sweet—making it a favorite for all ages.
Ingredients
For the Strawberry Filling
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6–7 cups fresh strawberries, hulled and sliced
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¾ cup granulated sugar (adjust to taste)
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¼ cup cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
For the Crust
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1 pre-made slab pie crust or enough pie dough for a 9×13-inch pan
Optional Toppings
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Crumb topping
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Whipped cream
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Vanilla ice cream
Dietary swaps:
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Use a gluten-free pie crust if needed
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Choose plant-based butter and vegan crust for a dairy-free version
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Reduce sugar or use monk fruit sweetener for a lower-sugar option
Step-by-Step Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan.
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Prepare the strawberries: wash, hull, and slice them evenly.
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Make the filling: In a large bowl, gently toss strawberries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
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Prepare the crust: Roll out the dough and press it into the bottom and slightly up the sides of the pan.
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Add the filling: Pour the strawberry mixture over the crust and spread evenly.
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Optional topping: Add a crumb topping or lattice crust if desired.
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Bake: Place in the oven and bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
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Cool completely: Let the pie cool before slicing so the filling sets properly.
Pro Tips for Best Results
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Use ripe, sweet strawberries for maximum flavor
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If berries are very juicy, add 1 extra tablespoon cornstarch
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For a crisp bottom crust, blind bake the crust for 10 minutes before filling
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Always cool fully before cutting for clean slices
Variations & Substitutions
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Mixed Berry Slab Pie: Replace half the strawberries with blueberries or raspberries
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Graham Cracker Crust: For a cheesecake-style base
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Puff Pastry Version: Light, flaky, and elegant
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Spiced Filling: Add a pinch of cinnamon or nutmeg
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Nutty Crunch: Sprinkle chopped almonds or pecans on top
Serving Suggestions
Serve strawberry slab pie with:
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Freshly whipped cream
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Vanilla ice cream
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Mint leaves for garnish
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A drizzle of balsamic reduction for a gourmet touch
Pair it with iced tea, lemonade, or fruit-infused drinks for a refreshing finish.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before use.
How do I make it lower in sugar?
Reduce sugar or substitute with stevia or monk fruit sweetener.
Can I freeze strawberry slab pie?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Final Thoughts
This easy strawberry slab pie is a reliable, versatile dessert that combines simplicity with irresistible flavor. Whether you’re baking for a crowd or prepping ahead for a special occasion, this recipe delivers consistent results every time. With flexible ingredients and endless variations, it’s a dessert you’ll return to again and again.