4th of July Strawberry Slab Pie

This is an ode to Martha Stewart who taught us that stamping patterns in your pie is a very good thing. I fell in love with her in high school. I was well before my time. And by well before my time, I mean, I was interested in domestic things like kneading rolls and making banana bread long before domestication (adulthood). My friends never really called me cool, but they often called me Martha or Betty Crocker. 

This post is sponsored by Driscoll’s and The FeedFeed. Here’s the secret to why Driscoll’s berries are always so flavorful? Each berry begins with natural breeding through cross-pollination, a technique that has been used for thousands of years by breeders worldwide. Then, they pick out the elite parent plants and match the best berries to create even better offspring. To learn more about Driscoll’s #BerryTogether campaign, head this way. Thank you for supporting the companies that support me.

In college, I’d watch her show on mornings when I didn’t have class or an assignment due. I also cooked my own dinners and breakfasts, and sometimes lunches when the cafeteria was particularly awful. Who does that? I went to a really small school, where they said “ring by spring or your money back.” It was one of those truths disguised as a joke. I guess you could say I peaked late in life, because as a senior in college, I was considered cool, maybe even a domestic goddess (because I watched Martha Stewart and knew how to cook.) In actuality, I barely knew how to cook, but I cooked and cooked for friends. This was just the ring insurance half the school was looking for.

After college, I moved home for a year to save a little money. I taped The Martha Stewart show on my parent’s DVR and worked out to it every evening after work. Me, my resistance bands, Martha, and sometimes Jennifer Garner, my favorite guest, in my parents living room. Happy hour. My coolness was short lived.

Traveling around for the book tour, Martha often came up often in conversations. We’d laugh that I named my blog after her and go on to talk about how she taught us to make the everyday beautiful. To a generation of women often in charge of the domestic duties of the home, she added so much value to the everyday.

She taught us how to fold a fitted sheet and how to crimp a beautiful pie edge. She taught us to scrape every last bit of batter from the bowl and use the very best ingredients in recipes, like Driscoll’s Strawberries. She also taught us how to make beautiful food and bring people around the table. That it’s worthwhile, meaningful work. So to Martha, thank you for teaching us to never be above stamping stars into our 4th of July Strawberry Slab Pie. Happy 4th friends. This pie will make you look cool, promise. (I do not promise.)

Strawberry Slab Pie












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Prep Time
50 mins



Cook Time
35 mins


Yield

12

   
adjust servings

This slab pie is made on a quarter sheet pan, about 12 x 16-inches. If the crust sticks while rolling, add more flour. It should always be able to move during the rolling process. Fold into quarters and place in the quarter sheet pan. Unfold and evenly center within the pan. Place in the freezer while rolling out the top crust to a 9.5 x 12.5-inch rectangle. Cut out 12 evenly-spaced Baking Steel, The Fauxmartha.