FRESH STRAWBERRY SLAB PIE
Hello friends!
Did you catch my last blog post about my husband’s birthday party at our log cabin?
If you missed it here is a link to the post where we ate this wonderfully delicious Fresh Strawberry Slab Pie in lieu of birthday cake.
“Slab” Pie is made in a jelly roll pan and is thinner than a normal pie. It is also made in a rectangular shape so it can be cut into squares instead of wedges. I think they look cool! However, in this particular case, because I was rushing to have everything done for my dinner party, my slab pie was not particularly beautiful.
Had I taken my time with the crust it could have been much more attractive, but despite its somewhat sorry appearance, I can assure you it was out of this world DELICIOUS!
To make this very delicious pie, I modified a recipe I had saved from one published in Food & Wine Magazine that was contributed by Joanne Chang. But because, as I said, I was in a hurry, I did not follow her very laborious (and I think unnecessary) preparation method. Instead, I changed it up quite a bit, and according to all in attendance at Brad’s Birthday Party, it was a resounding hit!
What attracted me to the recipe was the description given by Food & Wine Magazine: “With a perfectly buttery crust and a sweet, jammy filling, this slab pie from Joanne Chang is one of the most delicious desserts you’ll eat all summer.” I agree!
So here is my version of the recipe for Fresh Strawberry Slab Pie:
- For The Pastry
- 3 Cups All-Purpose Flour, Plus More for Dusting
- ¼ Cup + 2 Tablespoons Granulated Sugar
- 1-1/2 Teaspoons Kosher Salt
- 3-1/2 Sticks Butter, Cut Into ¼" Cubes
- 1 Large Egg, Beaten
- ¼ Cup Cold Whole Milk
- Baking Spray
- For The Filling
- 4 Pounds Strawberries, Hulled and Quartered
- 1-1/2 Cups Granulated Sugar
- 1 Cup Cornstarch
- ¼ Teaspoon Kosher Salt
- ¼ Cup Turbinado Sugar
- To Make the Pastry/Crust
- In a large bowl combine the flour, sugar and salt using a whisk.
- Add the cubed butter to the flour mixture.
- Using a steel pastry blender, blend the mixture by hand until the butter is incorporated and the mixture is crumbly.
- In a small bowl and using a fork, beat up the egg.
- Add the milk to the egg and mix to combine.
- Slowly drizzle ½ of the egg/milk mixture into the flour mixture and using a large fork, mix to incorporate.
- Repeat with the remaining milk until the dough comes together. This may require a little less or a little more milk.
- Gather the dough into a ball, then place it on a large sheet of plastic wrap.
- Press the dough down into a 1" thick rectangular shaped disk.
- Wrap in the plastic wrap and refrigerate until firm, about 1 hour.
- After one hour remove the pastry from the refrigerator.
- Preheat oven to 350 degrees.
- Cut a piece of parchment paper to fit a 13" x 18" Jelly Roll Pan, leaving a 2 inch overhang on all sides.
- Place the parchment paper on a work surface and dust it lightly with flour.
- Cut the pastry dough in half lengthwise and place one half on the floured parchment paper.
- Using a lightly floured rolling pin, roll the dough into the shape of the jelly roll size parchment paper.
- Carefully transfer the dough onto the jelly roll pan, using the parchment paper to lift it into place.
- Press the dough into the corners and sides of the pan, but allow the extra dough to overhang all sides of the pan.
- Place the pan in the refrigerator while you roll out the second ½ of the dough onto another sheet of lightly floured parchment.
- To Assemble The Pie
- In a small mixing bowl, combine the granulated sugar, cornstarch and salt.
- Place the quartered strawberries in a large mixing bowl.
- Pour the sugar mixture over the strawberries and gently toss to combine.
- Remove the jelly roll pan containing the dough from the refrigerator.
- Spread the strawberry mixture evenly over the pastry dough.
- Using the parchment paper as leverage, carefully flip the 2nd sheet of pastry over the strawberries, allowing the extra dough to overhang the sides of the pan. Discard the parchment paper.
- Using your fingers, gather up the overhanging dough and gently fold it into itself, sealing the pie on all sides.
- Gently press down around the edges of the pan to form the sides of the crust.
- Using a small paring knife, cut 6 petal size openings in the top of the crust.
- Sprinkle the crust with Turbinado sugar.
- Place the pie into the preheated oven and bake for approximately 50 minutes until the crust is golden brown.
- Transfer the pan to a rack to cool.
- Best served warm with a dollop of vanilla ice cream.
- Keep any leftover pie refrigerated.
So there you have it: FRESH STRAWBERRY SLAB PIE
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