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Strawberry Slab Pie

Strawberry slab pie with a golden lattice crust and bubbly strawberry filling. This crowd-friendly dessert uses a half-sheet pan for easy slicing and a crisp, flaky top.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 can (9 oz) refrigerated pie crusts Use 2 (9 oz) refrigerated pie crust packages, or swap in 1 homemade pie crust recipe.
Filling
  • 4 lb fresh strawberries, sliced
  • 1 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
Egg Wash
  • 1 egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep & assemble
  1. Preheat the oven to 375°F and unroll the pie crusts to fit a half-sheet pan (13x18 inches), overlapping as needed and pressing to seal, until the base is evenly covered.
  2. Slice strawberries and mix strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon together until the fruit is evenly coated and looks glossy.
  3. Spread the strawberry filling evenly over the crust in an even layer so the thickness is consistent across the pan.
  4. Unroll the second batch of pie crusts, cut into strips, and arrange the strips in a lattice pattern over the filling, leaving some filling visible between the strips.
Finish & bake
  1. Whisk together the egg and water, brush over the pastry, and sprinkle the coarse sugar over the lattice for a crisp, golden top.
  2. Bake for 30-35 minutes at 375°F until the crust is golden and the filling is visibly bubbly at the edges.
  3. Cool on a wire rack for 30 minutes before cutting so the filling sets and slice edges hold their shape.

Notes

Pro tip: aim for an even fruit layer—if one area is thicker, it can set slower and leak more when sliced. Refrigerate covered for up to 3 days; freeze only the baked pie for up to 2 months, thaw in the fridge overnight. For a lighter swap, use half the sugar with the same cornstarch, but expect a slightly softer set and less glossy filling.