I love making this dessert, it is essentially pie in bar form! The simple icing puts it over the top.
Oh lordy, look at these. By far one of the best desserts I've made this year. A couple of weeks ago, strawberries were on sale (still not quite here in season in Iowa), but I got them nonetheless. The little man just finished the last few for breakfast this morning, so now we are fresh out.
One that note - I cannot get the little miss to eat fruit. I'm losing sleep over this. We are huge fruit eaters in this house and she just spits most of it out (minus bananas and oranges). Tips anyone??? I just keep putting it on her plate, every meal, in the hopes she'll finally get it.
Back to these bars. Ever go to an event and have to choose between cake or pie? Well, if they were serving these, you could have both. The flaky crust and fruit filling reminds you of pie, but the icing makes you think cake.
I took a plate of these to work and some to daycare. There was no way I was leaving a 15x10x1 pan of these in my kitchen, as the husband and I wouldn't have been seen for days and our kids would be running rampid with no supervision.
You lose all brain cells while eating these.
Strawberry Slab Pie
*Feel free to substitute any fresh fruit in this pie (apples, blueberries, rhubarb, etc.)
3 1/4 c. unbleached all-purpose flour
1 t. salt
1 c. butter
3/4 c. 2% milk, plus 1-2 T.
1 egg yolk
2 c. sugar
1/3 c. cornstarch
8 c. fresh strawberries, sliced
1 1/4 c. powdered sugar
1/2 t. vanilla
1/2 t. almond extract
5-6 T. 2% milk
In a large bowl, combine flour and salt, cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other, wrap in plastic wrap, store in the fridge for at least 1 hour.
Roll out larger portion of dough on a heavily floured surface into a rectangle to fit the bottom of the 15x10x1 jelly roll pan. Transfer to pan.
In a large bowl, combine sugar, cornstarch and berries, toss to coat. Spoon onto pastry.
Roll out remaining dough; place over filling. Fold over edges and sides to seal. Prick top of pastry with fork. Bake at 375 degrees for 45-55 minutes or until golden brown. Cool completely.
For icing, combine powdered sugar, vanilla, almond extract and enough milk to achieve a drizzling consistency; drizzle over pie. Cut into squares.
*If using frozen berries, thaw, and drain the excess liquid*