This Strawberry Cherry Slab Pie layers juicy summer fruit between a buttery, flaky double crust for an easy-to-serve dessert made for a crowd.

Cherry Strawberry Slab Pie baked in a sheet pan with a lattice top.

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This Strawberry Cherry Slab Pie sings out “Summertime” and is perfect for backyard BBQs and potlucks. Because it’s baked in a sheet pan instead of a pie plate, this slab pie has a higher crust-to-filling ratio. That means there is a more even balance of fruit filling and flaky pastry compared to a classic fruit pie. The thinner layer of filling helps it slice neatly into squares for easy serving and eating.

Instead of a pie plate, it's baked in a "jelly roll pan" sheet pan (more on that below), and the pie ends up roughly the same amount as 2.5 regular pies. Making one big pie cuts down on prep time compared to making multiple pies, and it can serve at least 16 people, or even more, depending on how small you slice the pieces.

Strawberry Cherry slab Pie sliced and stacked together.

Kitchen Tools Needed to Make a Slab Pie

Aside from the typical tools needed to make a pie, the most important piece of equipment for a slab pie is the pan itself. Slab pies are baked on rimmed baking sheets, but sheet pans come in various sizes. This recipe was developed for an 11x15-inch jelly roll pan.

While it’s not the most common sheet pan size, a smaller sheet pan is useful to have in your kitchen. For this recipe, it’s large enough to make a pie that feeds a crowd yet remains manageable to assemble and bake. And because it's slightly smaller than a standard half-sheet pan, the jelly roll pan can sit on top of one while baking to catch any drips from the filling.

If using a different size sheet pan, you may have leftover pastry or filling, or need to roll the dough thinner to fit. For best results, use the 11x15-inch jelly roll pan called for in the recipe.

A few other useful tools for this recipe:

food processor (to make the pie dough) or a stand mixer
cherry pitter (it's useful if you are using fresh cherries, but certainly not essential)
ruler (if planning to make a lattice)
pastry brush (for brushing on egg wash)
pastry wheel or knife (to cut the lattice)

A slice of cherry strawberry slab pie on a plate next to a red napkin.

How to Make It

This recipe works with both fresh and frozen cherries. I almost exclusively use frozen cherries (because I hate pitting cherries), but use whichever option works best for you.

This recipe was developed using the most widely available variety of dark sweet cherries. If using sour cherries, increase the sugar in the filling to 1 cup to balance the tart flavor.

Cherries and strawberries freshly washed.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

A crumbly mixture of flour, butter and water in the bowl of a food processor

Step 1: Make the pie dough and refrigerate for at least 2 hours, but preferably overnight.

Step 2: Stir together the cherries, strawberries, sugar, salt, cornstarch, lemon juice, and extract and let sit until most of the sugar has dissolved.

Step 3: On a lightly floured surface, roll out one piece of pie dough into a 13x17-inch rectangle.

Step 4: Transfer the dough to the jelly roll pan and gently press it into the corners and edges.

Step 5: Transfer the pie filling to the pastry, distributing it evenly.

Step 6: Roll out the second piece of dough into a 12x16-inch rectangle. Cut into strips for a lattice top, or leave whole for a double crust.

This slab pie can be made with either a lattice top or a full double crust. A lattice crust gives the pie a classic look while also allowing steam from the fruit filling to escape as it bakes. If you’re new to the technique, check out my Guide to Making a Lattice Pie Crust.

For an easier option, roll out the top crust into a rectangle and place it over the filling. Just be sure to cut a few vents in the top after adding the egg wash so steam can escape while the pie bakes.

How to Tell When It's Done

A strawberry cherry slab pie assembled but unbaked in a sheet pan.

Step 7: Arrange the lattice over the filling, or place the second piece of dough on top and cut several vents to allow steam to escape. Eggwash and sprinkle with sugar if desired.

Step 8: Bake until the crust is golden and the filling is bubbling. The middle temperature in the filling should reach 200ºF.

There are a few ways to tell when your Strawberry Cherry Slab pie is fully baked:

The most foolproof way: use an instant-read thermometer. I use one to check nearly every fruit pie I bake because it takes the guesswork out of knowing what’s happening underneath the crust. The center of the filling should reach above 200ºF, the temperature at which cornstarch thickens.
Use your senses to check that the pie is ready. The pastry should be deeply golden, and the filling will be bubbling near the center, not just around the edges.
If using a full top crust, the pie may puff up slightly as steam builds underneath the pastry. As the pie cools, the filling will settle, and the crust will relax back down.

Serving a Slab Pie

Here comes the fun part! If you are bringing this pie to a potluck, people are going to love you when you roll up with a tray full of pie. Everyone loves the person who brings the pie!

Because this pie is more crust than filling, it's perfect to eat handheld. The pie can be sliced and then placed inside a parchment muffin liners and stacked inside of a container for easy serving.

Slices of cherry strawberry slab pie cut inside of muffin cups for easy serving.

Or, you can serve it straight from the sheet pan! It does make for a good presentation.

Slices of cherry strawberry slab pie on a sheet tray.

Kelli's Top Tips for Baking a Slab Pie

Baking a slab pie is very similar to baking any other pie, but the larger size means it may require a little more attention to ensure the bottom crust is fully baked.

Here are my best tips for getting a crisp, fully baked bottom crust:

Preheat your oven well: Let it preheat for at least 30 minutes after it reaches the set temperature.
Bake on the lowest rack: This helps direct more heat toward the bottom of the pan, allowing the bottom crust to bake through before the top gets too dark.
Use a baking stone if you have one; I always keep a baking stone or a steel in my oven. A preheated baking stone holds heat and helps the bottom crust bake more evenly.
Don’t rely only on the timer alone: The crust should be golden and the filling should be bubbling throughout, which ensures the cornstarch has activated and thickened the filling. When in doubt, bake it a little longer. It’s much harder to overbake a fruit pie than it is to underbake one, especially one this large.

Watch the Video

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Full Recipe

Cherry Strawberry Slab Pie

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This Cherry Strawberry Slab Pie sings out "Summertime," and it's perfect for feeding a crowd. It has a juicy fruit filling in the most delicious, flaky pie pastry and perfect to serve at backyard bbqs and potlucks.

Author: Kelli Avila
Prep Time: 00:30
Chilling Time: 04:00
Cook Time: 00:45
Total Time: 5 hours 15 minutes
Yield: Serves 16-20
Category: Sweet Pie

Ingredients

For the Pie Dough

5 cups (600 grams) all-purpose flour
¼ cup (30 grams) cornstarch
1 teaspoon coarse kosher salt
8 tablespoons (113 grams) cream cheese, cold and cut into pieces
2 cups (452 grams) unsalted butter, cold and cut into ¼-inch pieces
1 cup (227 grams) ice water, more as needed
2 tablespoons (30 grams) apple cider vinegar

For Strawberry Cherry Filling:

4 cups (600 grams) pitted fresh or frozen sweet cherries
4 cups (600 grams) sliced strawberries
¾ cup (150 grams) granulated sugar
pinch coarse kosher salt
5 tablespoons (35 grams) cornstarch
2 tablespoons (30 grams) lemon juice
1 teaspoon almond extract (optional)

For Assembly

egg wash
coarse sugar (optional)

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Instructions

To Make the Pastry:

In the bowl of a large food processor, combine the flour, cornstarch, and salt. Pulse until combined.
Add the cream cheese and pulse several times until it is broken down into small pieces.
Add the butter and pulse until the mixture has some larger pieces of butter remaining, about the size of peas.
Combine the ice water and apple cider vinegar. With the motor running, slowly stream the liquid into the flour mixture and process just until the dough begins to come together. Add additional ice water, 1 tablespoon at a time, only if needed.
Transfer the dough mixture to a work surface and divide it into two portions. Quickly bring each portion together with your hands, then wrap tightly in plastic wrap. Using a rolling pin, roll the wrapped dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
Refrigerate for at least 2 hours, but preferably overnight.

Make the Filling:

In a large bowl, combine the cherries, strawberries, sugar, salt, cornstarch, lemon juice, and almond extract. Let the mixture sit until most of the sugar has dissolved.

Assemble and Bake:

Preheat the oven to 425ºF. Set aside an 11x15-inch jelly roll pan and a larger half sheet pan to place underneath the pie while it bakes.
On a lightly floured surface, roll out one piece of pie dough into a 13x17-inch rectangle. Transfer the dough to the pan and gently press it into the corners and edges.
Roll out the second piece of dough into a 12x16-inch rectangle. Cut into strips for a lattice top, or leave whole for a double crust.
Transfer the cherry strawberry filling to the pastry-lined pan, distributing it into an even layer.
Arrange the lattice over the filling, or place the second piece of dough on top and cut several vents to allow steam to escape.
Brush the crust with egg wash and sprinkle with coarse sugar, if desired.
Place the jelly roll pan on the larger rimmed baking sheet to catch any drips. Bake on the lower rack until the crust is golden brown, and the filling is bubbling throughout, about 45 to 50 minutes. If the crust is browning too quickly, loosely cover it with foil.
Let the pie cool before slicing to allow the filling to set.

Notes

Vanilla extract can replace almond extract.

If your food processor is smaller, make the pie dough in two batches. For each batch use: 2½ cups (300 grams) all-purpose flour, 2 tablespoons (15 grams) cornstarch, ½ teaspoon salt, 4 tablespoons (57 grams) cream cheese, 1 cup (226 grams) unsalted butter, ½ cup (113 grams) ice water, and 1 tablespoon (15 grams) apple cider vinegar.

The pie dough can also be made in a stand mixer. See my guide for making pie dough in a stand mixer for instructions.

Store leftover pie covered at room temperature for up to 1 day.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

If you do not have a large food processor, you can make this dough in a stand mixer. Check out this post for instructions on making pie dough in a stand mixer.

To make this recipe with sour cherries, increase the sugar to 1 cup.

This recipe was originally published in 2019. It was republished with new instructions due to a change in the size sheet pan originally called for. The original recipe gave instructions for making the pie in a quarter sheet pan, or a half sheet pan, but I've since updated the recipe to make a pie only for a Jelly Roll Pan (or a 11"x15" pan).

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