Strawberry-Rhubarb Slab Pie

Sometimes it’s good to be shallow: We love a slab pie because it serves a crowd and there’s a higher pastry to filling ratio, which is just perfect when the filling is sweet-tart like in this rhubarb pie.

Photo by Chef ..
Adapted from marthastewart.com
No corner cutting Strawberry-Rhubarb Slab Pie.

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

16

servings

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

16

servings

Adapted from marthastewart.com

Ingredients

  • CRUST:

  • 5

    cups all-purpose flour (spooned and leveled), plus more for rolling

  • 2

    tablespoons granulated sugar

  • 1

    teaspoon fine salt

  • 2

    cups (4-sticks) cold unsalted butter, cut into 1/2-inch pieces

  • 1

    cup ice water

  • FILLING:

  • 2

    pounds strawberries, hulled and halved (6-cups)

  • 2

    pounds rhubarb, cut into 3/4-inch pieces (6-cups)

  • 3/4

    cup granulated sugar

  • 1/3

    cup packed light-brown sugar

  • 1/3

    cup quick-cooking tapioca

  • 1 1/2

    packed teaspoons grated orange zest, plus 2 tablespoons orange juice

  • 2

    large egg yolks, lightly beaten with 2 teaspoons water

  • 1/3 to 1/2

    cup sanding sugar (optional)

Directions

Crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed; do not overmix. Divide dough into 2 disks, wrap each tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight). Preheat oven to 400 degrees. Make filling: In a large bowl, toss together strawberries, rhubarb, granulated sugar, light-brown sugar, tapioca, and orange zest and juice. Lightly flour a work surface and rolling pin. Roll out 1 disk to a 12-by-16-inch rectangle. Transfer dough to a 10-by-14-inch jelly-roll pan. Press gently to fit into pan and fill with fruit mixture. Roll out remaining disk to an 11-by-15-inch rectangle. Place atop pie, pressing along edges to seal. Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with sanding sugar, if desired. With a paring knife, cut slits on top to vent. Place pie in oven, then reduce temperature to 375°F. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack, 1 hour. Serve warm or at room temperature.

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