strawberry slab pie bars
Strawberry pie is the pure definition of summer with crispy pie crust and juicy sweet strawberry filling. MADE even easier by making on a sheet pan, your pie dreams will come true in a fraction of the time!
strawberry slab pie bars
- Sheet pan
- Pastry cutter or 2 butter knives
- Parchment paper or silicone liner
- Cutting board
- Box grater
- Rolling Pin
- Pastry brush or something to brush a little egg or butter on top of your pie
- 4 1/2 cups 585 gm all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 cup 230 gm frozen unsalted butter salted would be ok too
- 14 tbsp 200 gm very cold shortening 1 cup is 16 tablespoons, so this is ALMOST 1 cup
- 10 tbsp ice water
FOR THE FILLING
- 4 ½ cups strawberries cut into little pieces
- ½ cup brown sugar
- ¼ cup sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla
- ½ tsp salt
- 2 tbsp coarse decorating or raw sugar regular granulated sugar works too
- 1 egg
LET’S MAKE THE CRUST
- Mix the flour and salt and sugar together in a large bowl
- Add the cubes of cold shortening and grate in the butter. You can also grate all of it, both the shortening and the butter. Please use a BOX grater, so it looks like shredded cheese.
- Using a pastry cutter or two forks, cut in the butter and shortening until the mixture resembles coarse meal
- Slowly drizzle icy cold water 1 tbsp at a time, stopping when dough starts to clump together.
- Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands
- Wrap each tightly in plastic wrap. Refrigerate for at least 30 mins up to overnight.
LET’S MAKE THE FILLING
- Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl.
- Set aside for a few minutes while we get the sheet pan ready
LET’S ASSEMBLE THE PIE
- Preheat an oven to 375 degrees.
- Prepare an egg wash by whisking 1 egg with 1 teaspoons of water. Set aside
- Roll out one half of your dough on a floured counter until it’s a rectangle, about the size of your sheet pan (you can use a smaller sheet pan, or a larger one. You can also make galettes, or small hand pies if you prefer.
- Transfer the first crust down onto the sheet pan or baking dish.
- Gently press the dough into the edges of the pan, leaving about ¾” “overhang” and if there is extra you can trim off the 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 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. Brush an egg wash, milk or butter if you want to get a little extra colour. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. **If you are making smaller pies, you will not necessarily need as much time.
- Rotate the pie during baking as needed to brown evenly if your oven has hot spots.
want more din-spiration?
Looking to use up some more strawberries? Enjoy these, chocolate chimichangas!
SOO GOOD! Enjoy! Meg xo
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