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Strawberry Slab Pie

Floral pie crust cut outs make the prettiest "roof" for a perfect strawberry pie.
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Servings 12

Ingredients

Buttery Piecrust - Makes 3 recipes

  • 1 1/4 cups All purpose flour
  • 1 tsp Sugar
  • 1/2 tsp Kosher salt
  • 1/2 cup Cchilled unsalted butter, cut into 1/2-inch cubes
  • 4 tbsp Ice water

Pie

  • 3/4 cup Granulated sugar
  • 6 tbsp Cornstarch
  • 1 tbsp Fresh orange zest
  • 2 tbsp Fresh orange juice
  • 1 pinch Salt
  • 3 1/2 Lb Strawberries, hulled and quartered
  • 1 Egg white
  • All-purpose flour, for work surface

Instructions

  • To make the piecrust, whisk together flour, sugar, and salt in a bowl. Cut in butter 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).
    Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours.
    To make the pie, preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment. On a lightly floured surface, roll 2 recipes of dough to 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.
    Roll 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.
    Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss gently to combine. Transfer to bottom crust, packing tightly into pan.
    Whisk 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.
    Bake 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.
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