Strawberry Slab Pie

Name: Strawberry Slab Pie
Prep time: 45 min
Total time: 2 h 25 min
Yield: 12 serving(s)
Ingredients: 1 recipe Buttery Piecrust, recipe below; all-purpose flour, for work surface; 3/4 c. sugar; 6 tbsp. cornstarch; 1 tbsp. fresh orange zest, plus 2 tablespoons orange juice; Pinch salt; 3 1/2 lb. strawberries, hulled and quartered; 1 large egg white; 3 3/4 c. all-purpose flour, spooned and leveled; 3 tsp. sugar; 3/4 tsp. kosher salt; 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces; 12 tbsp. ice-cold water

By Marian Cooper CairnsPublished: Mar 2, 2017

1 Rating

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Brian Woodcock

Yields:

12 serving(s)

Prep Time:

45 mins

Total Time:

2 hrs 25 mins

A strawberry pie dessert so pretty, it doubles as a centerpiece.

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Ingredients

Strawberry Slab Pie

1 recipe Buttery Piecrust, recipe below
all-purpose flour, for work surface
3/4 cup sugar
6 Tbsp. cornstarch
1 Tbsp. fresh orange zest, plus 2 tablespoons orange juice
Pinch salt
3 1/2 lb. strawberries, hulled and quartered
1 large egg white

Buttery Piecrust

3 3/4 cups all-purpose flour, spooned and leveled
3 tsp. sugar
3/4 tsp. kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
12 Tbsp. ice-cold water

Directions

1. Step 1Make the pie crust: Whisk together flour, sugar, and salt in a bowl. Cut in butter with two forks or a pastry blender until mixture resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water, if needed).
2. Step 2Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours.
3. Step 3Make the pie: Preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment paper. On a lightly floured surface, roll 2/3's of the dough into an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill.
4. Step 4Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.
5. Step 5Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss to combine. Transfer to bottom crust, packing tightly into pan.
6. Step 6Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of strawberries. Brush edges of dough with egg wash. Freeze 20 minutes.
7. Step 7Bake on a large aluminum foil-lined baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature.