A strawberry slab pie starts with fresh strawberries baked into a buttery double crust with just a kiss of orange zest. The filling sets up beautifully, so every slice holds its shape, no puddles, no fuss.
Fresh Strawberry Pie with a Double Crust
I love strawberries, but traditional strawberry pie? It’s a mess. Juicy, sure, but try getting a clean slice. I wanted something that still tasted like peak summer but held together long enough to make it to a plate.
This double-crust strawberry slab pie nails it. It’s jammy, sliceable, and totally shareable. You don’t need to fuss with a pie dish, and honestly, it’s a whole lot easier to serve.
I’ve made more than a few strawberry pies that tasted amazing but looked like a cobbler when you tried to serve it. So I started rethinking things. What if we kept the juicy berries but gave them a sturdier base?
That’s where this strawberry slab pie comes in. It’s still loaded with fresh berries, but the filling is thick enough to slice. You can actually serve a square without apologizing. Plus, it’s a double-crust pie, which means buttery crust it every bite!
You could use a store-bought pie crust if you like, homemade is so much better and super easy, too. You’ll start by making the dough and blind-baking the crust in the oven to help it set before adding the filling.
This pie is great served warm or at room temperature, whichever you prefer. Have lots of strawberries? Try an icebox pie that you can easily cut wihtout that gooey fake filling.
Why I Love This Slab Pie More Than Traditional Strawberry Pie
First of all, it slices. No runny mess. Just neat, jammy squares packed with real strawberry flavor. It also travels like a champ, whether you’re heading to a cookout or just moving it from the counter to the fridge, it’s low drama. It feels a little nostalgic, like something your grandma might’ve made.
The double crust gives it some crunch and structure, but the real star is that strawberry filling. It’s sweet, just a little tart, and thick enough to hold together, thanks to a little help from cornstarch and a clever touch of orange zest.
Want more strawberry desserts that won’t fall apart on you? Try this no-bake strawberry tiramisu or this easy Southern strawberry cake. Both are crowd-pleasers and just as pretty as they are tasty.
Ingredients That Make This Work
This is a brief list of the main ingredients you’ll need to make this recipe. Make sure to check the recipe card for the full list.
- Strawberries: Fresh, ripe strawberries are best. You can mix and match with other berries like blackberries or raspberries if you like.
- Orange zest: Brightens the flavor and adds a little unexpected twist.
- Demerara sugar: Adds a sweet crunch to the top crust. If you don’t have it, turbinado or even plain granulated sugar will still give a nice finish.
How to Make a Strawberry Pie That Doesn’t Fall Apart
Step One: Make the Pie Dough
Step Two: Prebake the Crust
Step Three: Make the Filling
Step Four: Assemble the Pie
Alternative: You can make a lattice crust with the remaining dough if you like.
Step Five: Bake and Cool
Tip: If the crust starts to brown too much, cover the pan with aluminum foil.
If serving at room temperature, top it with whipped cream, if serving warm, go with vanilla ice cream.
Saving Your Slices for Later
Fridge: Cover the fully cooled pie tightly with plastic wrap or foil and refrigerate for up to 3 days. The crust will stay crisper if you leave it uncovered for the first hour before wrapping.
Freezer: Wrap individual slices or the whole cooled pie in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheat: Warm slices in a 300ºF oven for 10–15 minutes to crisp the crust without overcooking the filling.
I still love strawberries, but I’ve officially retired traditional strawberry pie from my summer rotation. This slab pie is easier to serve, just as juicy, and way more forgiving. Give it a try, I think it might just steal your heart this berry season.
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Ingredients
CRUST
- 2 cups flour
- 4 teaspoons sugar
- 1 teaspoon salt
- 18 tablespoons butter cut into cubes and chilled
- 2 egg yolks
- ¼ cup whole milk
PIE
- 4 cups strawberries quartered
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon orange zest
- ¼ teaspoon salt
- 1 egg beaten
- Demerara sugar
Instructions
- PIE CRUST: In a food processor, add flour, sugar and salt. Add cold butter and process until pea size pieces are still visible. In a small bowl whisk together egg yolks and milk and add to flour processing just until the dough just comes together. Place on a lightly floured surface and form into a one inch disc. Cover in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 350º. Spray an 8 inch square baking pan and line with parchment paper leaving 3 inches of overhang on all sides.
- Cut ⅓ of the pastry from the disk and with a rolling pin, roll it out to an 8-inch square and place it on a cookie sheet and refrigerate.
- Lightly flour the surface and roll out the remaining pastry into a 12-inch square, about ¼ inch thick. Place the pastry in the prepared pan, pressing it into the corners and up the sides. Trim the excess pastry, leaving no overhang. Line the pastry with parchment paper and fill with pie weights. Bake for 30 minutes until just pale golden and set. Remove the pie weights and if the pastry has sunk down the side, gently push it into place before it cools. Let cool completely.
- PIE: In a medium bowl, toss the strawberries with sugar, cornstarch, orange zest and salt. Spread it into the cooled pastry crust. Cover with the chilled piece of pastry crust, gently pressing it down around the edges. Brush the top with the beaten egg and sprinkle with Demerara sugar. Using a sharp knife, make six 2-inch slits in the top of the pastry.
- Bake for 50 minutes, until the crust is deep golden brown. Transfer the pan to a rack to cool at least 3 hours before trying to remove from the pan. Carefully lift the pie using the parchment paper.
Notes
- You can make the top into a lattice if you want to be fancy.
- Frozen strawberries won’t work in this pie, they will be too juicy.
