A strawberry pie dessert so pretty, it doubles as a centerpiece.
Strawberry Slab Pie
recipes Buttery Piecrust
all-purpose flour, for work surface
fresh orange zest, 2 tablespoons fresh orange juice
3 1/2 lb.
strawberries, hulled and quartered
large egg white
1 1/4 c.
(1 stick) cold unsalted butter, cut up
- 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.