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Strawberry Slab Pie

Strawberry slab pie with a golden lattice top and bubbly strawberry filling—baked on a half-sheet pan for easy crowd servings. The cornstarch-thickened fruit filling sets as it cools for clean slices.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 (9 oz) refrigerated pie crusts Use 2 packages for a store-bought shortcut (or use 1 recipe homemade, rolled to fit a 13x18 half-sheet pan).
Filling
  • 4 lb fresh strawberries
  • 1 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
Egg wash and topping
  • 1 egg
  • 1 tbsp water
  • 1 tbsp coarse sugar For a sparkly finish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F. Use a half-sheet pan (13x18 inches) and set it up for baking.
Assemble the bottom crust
  1. Unroll the pie crusts and fit them into the half-sheet pan (13x18 inches), overlapping as needed and pressing to seal. Make sure the pastry reaches the corners and is smooth where seams meet.
Make the strawberry filling
  1. Mix strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon together until evenly coated. Let it sit briefly while you prep the lattice strips so the juices start to thicken.
Fill the crust
  1. Spread the strawberry filling evenly over the crust in an even layer. Spread to the edges without leaving big dry gaps.
Add the lattice top
  1. Unroll the second batch of pie crusts and cut into strips. Arrange the strips into a lattice pattern over the filling.
Egg wash and bake
  1. Whisk together the egg and water, then brush over the pastry lattice. Sprinkle coarse sugar over the top for crunch.
Bake until bubbly
  1. Bake at 375°F for 30-35 minutes until the crust is golden and the filling is bubbly at the edges. Rotate the pan halfway through if your oven browns unevenly.
Cool before slicing
  1. Cool the slab pie on a wire rack for 30 minutes before cutting. This rest helps the strawberry juices thicken so slices hold their shape.

Notes

For thicker, cleaner slices, avoid cutting too early—cooling the slab pie for the full 30 minutes lets the cornstarch set. Store covered in the refrigerator up to 4 days; freeze baked slices up to 2 months (thaw in the fridge). If you want a lighter option, use a whole-wheat pie crust only if it’s pre-made and rolled to the same thickness as regular crust.