Strawberry Slab Pie

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 15 slices
Calories per slice: 195 kcal

2 packages refrigerated pie crusts (usually 2 crusts per package) – you’ll need 3 crusts in total
8 cups fresh strawberries, hulled and quartered (see Notes)
1 cup granulated sugar (add more if berries are very tart)
5 tablespoons cornstarch
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1 egg
1 tablespoon water
Coarse sugar, for topping (optional)

Preheat the oven to 375°F (190°C).
Prepare the bottom crust:
Stack two pie crusts on top of each other and roll them out into a 17×12-inch rectangle. Gently place the rolled dough into a jelly roll pan, pressing it into the corners and up the sides. Crimp the edges using your fingers.
Make the filling:
In a large bowl, combine the strawberries, sugar, cornstarch, lemon juice and zest, and vanilla extract. Mix until evenly coated, then spread the filling into the prepared crust.
Top with lattice crust:
Roll out the third pie crust into another 17×12-inch rectangle. Use a pizza cutter or sharp knife to slice into 1½-inch wide strips. Arrange the strips over the filling in a lattice pattern, gently tucking some strips underneath others for a neat finish.
Egg wash and sugar:
In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash lightly over the lattice crust. Sprinkle with coarse sugar if desired.
Bake:
Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling. Check around the 25-minute mark and cover the edges with foil if they are browning too quickly.
Cool:
Remove from the oven and let cool for at least 1 hour. This resting time helps the filling set.
Serve:
Slice and serve as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

If using extra-large strawberries, cut them into smaller pieces to ensure even baking.
Taste your strawberries first—if they’re quite tart, increase the sugar by up to ½ cup.
Do not use frozen strawberries; they release too much water and may make the pie soggy.
Store leftovers tightly covered in the refrigerator for up to 3 days.