A fun, crowd-pleasing twist on the classic strawberry pie, this slab-style version is perfect for potlucks, picnics, and family gatherings. With a buttery, flaky crust and a sweet-tart strawberry filling, it’s bound to become a summer favorite.

---

📝 Ingredients

• 2 pounds fresh strawberries, hulled and sliced

• ¾ cup granulated sugar

• 2 tbsp cornstarch

• 1 tbsp lemon juice

• ½ tsp vanilla extract

• ¼ tsp salt

• 2 pie crusts (store-bought or homemade)

• 1 tbsp unsalted butter, cut into small pieces

• 1 egg, beaten (for egg wash)

---

👩‍🍳 Directions

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, combine sliced strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Mix gently to coat the fruit evenly.

3. Roll out one pie crust and press it into the bottom and up the sides of a 9x13-inch baking dish (or slab pie pan).

4. Pour the strawberry filling over the crust and spread it into an even layer. Dot with small pieces of butter.

5. Roll out the second pie crust and lay it over the filling. Trim excess dough and crimp the edges to seal.

6. Cut a few slits in the top crust to allow steam to escape.

7. Brush the top crust with beaten egg for a golden finish.

8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

9. Cool completely before slicing to allow the filling to set properly.

---

📋 Quick Facts

• Prep Time: 20 minutes

• Bake Time: 50 minutes

• Total Time: 1 hour 10 minutes

• Yield: 12 servings

• Calories: ~280 kcal per serving

---

🍽️ Serving Tip:

Top with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch!

Let me know if you’d like a version with a lattice crust, gluten-free crust option, or printable card layout!