Got berries? This simple slab pie is the perfect way to put an abundance of summer berries to delicious use—especially if you need to whip up a bright and cheery dessert for a crowd. One of the best things about this strawberry pie (besides the swoon-worthy flavor combo of fresh, summer strawberries with a delicate dose of cardamom) is the no-roll crust… because let’s get real, as great as a slab pie is in theory, the idea of rolling out pie dough to fit a sheet pan is less than thrilling. With this no-fuss crust, all you have to do is dump the dough straight from the food processor onto your greased pan and press it into place. Top the whole shebang with a toasty macadamia nut streusel, and you have the type of dessert that makes you look like a real pastry pro. Feel free to make this pie your own by swapping in some of your favorite flavors. You can substitute other fresh, seasonal fruits (like blueberries, cherries, or peaches) for some or all of the strawberries, and swap the macadamias for your favorite nuts—pecans or almonds would work great in this recipe. We prefer tapioca flour in a fruity pie filling like this as it imparts no distinct flavor and creates a great, silky consistency when combined with the berries’ juices, but you can certainly use corn starch or all-purpose flour as your thickening agent if you don’t have tapioca flour on hand.
1 cup unsalted butter, cut into small pieces
2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup confectioners’ sugar
3/4 teaspoon salt
3 1/2 pounds strawberries, hulled and quartered
11/2 cups granulated sugar
3 tablespoons tapioca flour
1/2 teaspoon ground cardamom
1/2 teaspoon lemon zest
1 cup all-purpose flour
2/3 cup brown sugar, packed
2/3 cup coarsely chopped macadamia nuts
1/2 teaspoon salt
1/2 cup unsalted butter, melted
How to Make It
Grease a 10x15-inch rimmed baking sheet with cooking spray or butter. Combined the butter, flour, cornmeal, confectioners’ sugar, and salt in the bowl of a food processor; process until combined and a ball of dough begins to form. Gather the dough and disperse pieces of it over the greased pan; using your fingertips, press the dough evenly along the bottom and up the sides of the pan to form a crust. Refrigerate at least 1 hour.
Preheat oven to 375°.
Combine the strawberries, granulated sugar, tapioca flour, cardamom, and lemon zest in a large bowl, stirring gently to combine. Spoon the strawberry mixture over the crust in an even layer. Bake at 375° for 30 minutes.
While the pie bakes, prepare the topping. Combine the flour, brown sugar, macadamia nuts, and salt in a medium mixing bowl; stir in the butter until clumps begin to form.Carefully remove pie from oven and sprinkle the macadamia nut mixture evenly over the strawberries. Return pie to oven and bake at 375° for an additional 20-25 minutes or until topping is brown and juices are bubbling. Allow pie to cool slightly before serving.