Strawberry 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
Find it online: https://therockymountainwoman.com/strawberry-rhubarb-slab-pie/