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Strawberry Slab Pie

This feeds a crowd without requiring you to fuss with a round pie plate or perfect lattice work. It's essentially a giant flat pie baked on a sheet pan — flaky crust, fresh jammy strawberry filling, and a simple powdered sugar drizzle on top. Ideal for school parties, summer cookouts, or any time yo
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 15 servings
Ingredients Method

Ingredients
  

  • 2 refrigerated pie crusts room temperature
  • 5 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg beaten (for egg wash)
  • 1 cup powdered sugar
  • 2 tbsp milk for glaze

Method
 

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Unroll one pie crust and press it to cover the center of the baking sheet.
  3. Toss strawberries with granulated sugar, cornstarch, lemon juice, and vanilla, then spread over the crust leaving a 1-inch border.
  4. Unroll second crust and lay over filling, pressing edges together with a fork to seal; cut a few vents on top.
  5. Brush entire top crust with egg wash.
  6. Bake 25-30 minutes until crust is deep golden and filling is bubbling.
  7. Cool 20 minutes, then whisk powdered sugar and milk together and drizzle over the top.