Strawberry “Slab Pie”

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 2 Hour 30 Mins
Cook time: 35 Minutes
Inactive time: 2 Hours cooling
Total time: 5 Hours 5 Minutes
Number of servings: 18
  • Recipes
  • Strawberry “Slab Pie”

This recipe features our Michigan strawberries available every spring. 🍓

Ingredients

Crust Ingredients

•4 ½  cups all-purpose flour 

•1 tablespoon kosher salt

•1 ½  tablespoon granulated sugar

•18 tablespoons cold unsalted butter 

•6 tablespoons shortening

•2 ½ teaspoons apple cider vinegar

•¾ cup +1 tablespoon cold water, divided

•1 egg

•2 tablespoons sugar, raw

Filling Ingredients

•3 pounds strawberries, stemmed and quartered

•1 cup sugar

•1 ½ teaspoon kosher salt 

•2 tablespoons cornstarch

•2 tablespoon Sure-Jell

•1 tablespoon fresh lemon 

•1 teaspoon vanilla extract

Instructions

  1. Lightly grease 18×13-inch sheet pan.
  2. Pulse flour,1 tablespoon kosher salt,,1 ½ tablespoon granulated sugar in a food processor until dry ingredients are combined
  3. Cube cold butter and shortening and add to food processor. Pulse until butter and shortening have combined with the flour and looks like coarse pebbles.
  4. Mix ¾ cup cold water and apple cider vinegar. Sprinkle mixture onto dough, mix and pulse until dough is sticky.
  5. Place dough on a cutting board dusted with flour and shape into 3 6-inch discs. Cover in plastic wrap and refrigerate for an hour.
  6. Puree 1 ½ cups of misshapen strawberries.
  7. Combine sugar, kosher salt, toss with quartered strawberries, and place in a colander inside of a bowl to catch juice drippings. Let strawberries drain for 30 minutes.
  8. Combine cornstarch and Sure-Jell in a bowl. Whisk with collected quartered strawberry juice.
  9. Combine strawberry juice and strawberry puree. Heat in pot on medium high heat. Bring to a boil for two minutes to thicken while constantly whisking.
  10. Remove the puree from heat, add lemon, vanilla extract, and let puree cool to room temperature.
  11. Roll two dough discs into a 19×14-inch rectangle. Place in a rimmed baking sheet, form edges of crust, and dock. Roll third dough disc into rectangle for top pie crust lattice.
  12. Cut top pie crust for a lattice.
  13. Turn oven to 400.
  14. Mix quartered strawberries and puree. Evenly spread strawberry filling in pie crust. 
  15. Weave dough lattice on top of strawberries. Crimp ends of lattice to the edge of the bottom pie crust.
  16. Whisk egg and 1 tablespoon of water. Brush top crust with egg wash and sprinkle dough with raw sugar.
  17. Bake pie for 28-35 minutes until the crust is brown.
  18. Place on cooling rack for 2 hours. Cut and serve.