Fresh Strawberry Slab Pie

May 2019

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
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Technically, May is still part of springtime, but it really feels like summer to me! The temperatures are consistently warmer here in Oklahoma and most weekends are spent outside around the pool or working in the vegetable gardens. And so with the warm weather and outdoor activities, I’m officially craving this fresh strawberry pie!

This slab pie is a twist on a recipe my mom makes every summer – all summer. It’s cool and refreshing and thanks to the fresh strawberries – always delicious!

I’ve changed nothing about mom’s actual recipe except to double it and prepare it in a large sheet pan rather than a pie pan. BUT – if you’d like to see a twist on this pie – go to my website to see how I changed it up a little (Food for a Year – Mixed Berry Pie).

This recipe uses only 9 ingredients – and here’s what you’ll need :

  • fresh strawberries (washed, de-stemmed and halved)
  • refrigerated pie crust (or homemade pie crust*)
  • box strawberry jello
  • cane sugar
  • corn starch
  • water
  • salt
  • vanilla

Press the pie crust evenly into a 17 x 12 x 1 1/2 rimmed baking sheet pan*. 

Use a fork to prick vent holes in the pie crust dough and bake according to recipe/package instructions (approximately 15 minutes). Once the crust is baked through, allow it to cool to room temperature.

While crust is baking and cooling, prepare the strawberry glaze by combining all glaze ingredients (except vanilla) in a medium saucepan over medium-high flame.  Stir continuously until the glaze changes from cloudy to clear and thickens slightly.

Once sauce is clear and thickened add vanilla. Cool the glaze to room temperature. Meanwhile, halve the strawberries. (You’ll probably have some glaze leftover, so don’t try to use it all at the expense of overfilling the crust).

Toss strawberries in the cooled glaze and neatly arrange berries on cooled pie crust — this is where OCD is handy!

It’s literally SUMMER on a plate!

Tangy fresh strawberries, coated in a creamy, sweet homemade strawberry glaze and a perfect flaky pie crust – it’s the best of summer in every bite. The giant slab pie is perfect for your serving a larger crowd. Whether it’s a church picnic, family reunion or a lang weekend at the lake  — this is the dessert for you! Easy + Yummy + Crowd-Pleasing = Perfection.

Fresh Strawberry Slab Pie

Prep Time: 30 Mins Cooking Time: 15 Mins Total Time: 45 Mins

Ingredients:

  • 1 1/2 lb fresh strawberries
  • refrigerated pie crust (or homemade pie crust*)

Glaze

  • 6 oz box strawberry jello
  • 2 1/4 c cane sugar (jello mix and sugar should total 3 cups)
  • 1/2 c corn starch
  • 1 1/2 c water
  • 3/4 t salt
  • 1 t vanilla

Garnish

  • sweetened whipped cream (optional garnish)

Directions:

Press pie crust evenly in a 17 x 12 x 1 1/2 rimmed baking sheet pan*. Use a fork to prick vent holes in the pie crust dough. Bake according to recipe/package instructions (approximately 15 minutes). Once baked through, allow crust to cool to room temperature.

While crust is baking and cooling, prepare strawberry glaze by combining all glaze ingredients (except vanilla) in a medium saucepan over medium-high flame. Stir continuously until the glaze changes from cloudy to clear and thickens slightly.

Remove from flame and cool glaze to room temperature. Add vanilla, stirring to combine.

While glaze is cooling, halve the strawberries.

Arrange strawberries on cooled pie crust. Be sure that the strawberries are rinsed and dried BEFORE placing on the baked pie crust.

Reserve 2 1/2 c glaze and pour remaining glaze over the berries. You will probably have some glaze leftover, so don’t try to use it all at the expense of overfilling the crust.

Refrigerate for 30 minutes and then pour additional glaze over the pie if desired. Cool in refrigerator until set and then cover with plastic wrap, storing in refrigerator until service.

Slice and serve the strawberry slab pie with optional sweetened whipped cream garnish. Serves 16

Lasts, refrigerated, 3-4 days.

*NOTE – you’ll need two sheets of refrigerated pie crust OR a pie recipe that makes enough for a double-crusted pie. I use this recipe : Favorite Homemade Pie Crust

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