Martha Stewart is my hero (except for the whole insider information/prison situation) especially when it comes to baking and even more so when it comes to this Strawberry Rhubarb Slab Pie. I took this to a pot luck and the host sat with it on his lap, eating from the pan after the rest of the guests left. It’s definitely on my list to make again and should be on your list to try. The only change I made was to add a teaspoon of vanilla to the filling. In my opinion, it enhances the orange flavor a bit. You can leave it in (I would if I were you) or stay true to Martha’ recipe. She is the expert after all!
PrintStrawberry Rhubarb Slab Pie
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 mins
- Yield: 16 servings 1x
Ingredients
Scale
- For the crust:
- 5 cups all-purpose flour, plus more for rolling
- 2 T granulated sugar
- 1 t table salt
- 2 cups cold unsalted butter, cut into 1/2 inch pieces
- 1 cup ice water
- For the filling:
- 2 lbs strawberries, hulled and halved
- 2 lbs rhubarb, cut into 3/4 inch pieces
- 3/4 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1/3 cup quick-cooking tapioca
- 1 1/2 packed teaspoons of grated orange zest, plus 2 T juice
- 2 large egg yolks, lightly beaten with 2 teaspoons of water
- 1/2 cup sanding sugar (optional) (not really)
- 1 t vanilla (optional) (not really)
Instructions
- Crust:
- In a food processor, pulse flour, granulated sugar and salt until combined
- Add butter and pulse until mixture resembles coarse meal
- With machine running, add 1 cup ice water
- Pulse until dough is crumbly but holds together when squeezed
- Divide dough into 2 disks, wrap tightly in plastic and refrigerate 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, orange zest, orange juice and vanilla
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2016/08/pie-filling.gif”]
[/url] - Lightly flour a work space and roll out one disk of dough into a 12 x 16 rectangle
- Transfer dough to a 10 x 14 inch jelly pan
- Press gently to fit pan
- Fill with fruit mixture
- Roll out remaining disk into a 11 x 15 rectangle
- Place atop pie, pressing and crimping edges
- Brush crust all over with egg-yolk water mixture
- Sprinkle with sanding sugar
- Cut slits in top to vent
- Place pie in oven, reduce temperature to 375 degrees
- Bake until crust is a deep golden brown and juices are bubbling in center 55 to 65 minutes
- Cool an hour before serving
Sit back and wait for the compliments to roll in!
Strawberry and rhubarb.
Better than chocolate and better than any other treat, in my opinion. Thank you for this new-to-me recipe. I will try it.
I also love strawberry and rhubarb jam. When we lived in Germany I was in heaven, as it could be bought commercially under the Bonne Maman label. No one carries it here so I am reduced to making it myself or haunting summer markets in search of a vendor of this delicious jam.
Pondside,
My son brought me some strawberry-rhubarb jam from Idaho. I’ll find out where he got it and send you the info. I’m a fan myself.
RMW
I love slab pies too! This one is a beaut! So great for company or to take along to a picnic.
I’ve never made a slab pie. I know I’d love this one!