Strawberry Rhubarb Slab Pie




  1. Crust:
  2. In a food processor, pulse flour, granulated sugar and salt until combined
  3. Add butter and pulse until mixture resembles coarse meal
  4. With machine running, add 1 cup ice water
  5. Pulse until dough is crumbly but holds together when squeezed
  6. Divide dough into 2 disks, wrap tightly in plastic and refrigerate at least 1 hour (or up to overnight)
  7. Preheat oven to 400 degrees
  8. Make filling:
  9. In a large bowl toss together strawberries, rhubarb, granulated sugar, light-brown sugar, tapioca, orange zest, orange juice and vanilla
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  11. Lightly flour a work space and roll out one disk of dough into a 12 x 16 rectangle
  12. Transfer dough to a 10 x 14 inch jelly pan
  13. Press gently to fit pan
  14. Fill with fruit mixture
  15. Roll out remaining disk into a 11 x 15 rectangle
  16. Place atop pie, pressing and crimping edges
  17. Brush crust all over with egg-yolk water mixture
  18. Sprinkle with sanding sugar
  19. Cut slits in top to vent
  20. Place pie in oven, reduce temperature to 375 degrees
  21. Bake until crust is a deep golden brown and juices are bubbling in center 55 to 65 minutes
  22. Cool an hour before serving