I love all kinds of berries. They are frequently my go-to snacks. But, I love baking with berries, too. Strawberries were so cheap at the grocery store, I decided it was time for a strawberry slab pie made with puff pastry.
Did you know if you add a little bit of sugar to strawberries and put them in the fridge, it brings out the juices? When I make a strawberry dessert like strawberry shortcake or strawberry pie, I usually start by adding a little sugar and letting them sit to pull out those juices.
Sometimes I even save that juice and use it for cocktails and mocktails.
Strawberry Slab Pie with Puff Pastry
Recently I was at the grocery store and found puff pastry over with the pie crusts in the refrigerated section. Usually I can only find it in the frozen food section, so I was intrigued. The texture is a little different. I think I read this is more of a European style.
It also came in a big rectangle instead of two squares. So, I bought two packages to make a slab pie with a crust on top and one on bottom.
I pinched the edges together and brushed it with cream and gave a little sprinkle of some turbinado sugar. Turbinado sugar is raw sugar. I think it makes a finished pastry crust look a little fancy when it’s done.
I use cream to brush my pie and pastry crusts because one of my children has a deadly egg allergy. But if you don’t an egg allergy, then I’d recommend brushing the crust with a beaten egg. I think it does a better job of making that crust a beautiful golden brown.
When our slab pie was finished baking, I let it sit for a good while so the strawberry juices would thicken up and not just run out once I sliced it. Once it was not hot to the touch, I cut it into 12 squares and sifted a little bit of powdered sugar on top.
This Strawberry Slab Pie was delicious! And it’s perfect for popping a square in your lunch to take to work or school. The next time I make a berry slab pie, I’m going to add a layer of cream cheese.
More Berry Desserts
Looking for other berry dessert recipes? Try one of these:
- Roasted Strawberry Crostini with French Cream
- Triple Berry Puff Pastry Mini Pies
- Blueberry Peach Cheesecake
- TEENY TINY Very Berry Cream Cheese Pies
- Summer Berry Tart
- Very Berry Cream Cheese Pie
- The Best Blueberry Dumplings
- Raspberry & Marmalade Cream Galette
- 2 lbs strawberries, washed and sliced
- 1/4 cup + 1 tablespoon turbinado sugar (raw sugar)
- 2 refrigerated puff pastries or 2 boxes of frozen puff pastry
- 2 tablespoons whipping cream
- powdered sugar
- Clean and slice the strawberries and add 1/4 cup of sugar. Cover and place in the fridge for at least an hour, best overnight.
- When the strawberries are ready, preheat oven to 425 F degrees.
- Place a piece of parchment paper down on a large cookie sheet.
- Unroll the long rectangular refrigerated puff pastry and lay it on the parchment paper, roll out the edges just a bit If using the frozen square-size puff pastry, defrost and use a rolling pin to roll the edges of each square together to make one long rectangle.
- Use a slotted spoon to spread the strawberries all over that puff pastry to prevent extra juice from getting on the puff pastry. Make sure to keep a 1-inch border of the puff pastry, for rolling the edges.
- Take the second rectangular puff pastry and roll it out to match about the same size as the first one.
- Lay the top puff pastry over the strawberries.
- Roll and pinch the edges of the two puff pastries together all around the edges.
- Brush the top of the puff pastry with cream.
- Sprinkle the 1 tablespoon of turbinado sugar all around the top of the puff pastry.
- Bake for 18 minutes or until golden brown.
- Allow to cool before slicing into squares.