Strawberry-Rhubarb Slab Pie

Strawberry-Rhubarb Slab Pie...the perfect dessert for a crowd! Sweet and tart strawberries and rhubarb baked in a tender, all-butter crust!

This pie serves 18 generous slices or 24 smaller (reasonable sized) slices.

4.50 from 2 votes

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Prep Time: 30

Cook Time: 1 5

Additional Time: 1

Total Time: 2 35

Servings: to 24 slices

Calories: 241kcal

Author: Pat Nyswonger

Ingredients

For the Pastry Crust:

5 cups 600 grams all-purpose flour
1 teaspoon table salt
2 cups 4 sticks cold butter, cut into bits
1 cup ice water

For the Filling:

2 pounds rhubarb cut into 3/4-inch pieces
2 pounds strawberries hulled and sliced (about 6 cups)
½ cups 100 grams granulated sugar
½ cup 100 grams light brown sugar
1 tablespoon ground cinnamon
2 tablespoons cold butter cut into bits
½ cup freshly squeezed lemon juice
⅓ cup quick-cooking tapioca
1 large egg yolk lightly beaten with 1 tablespoon heavy cream
¼-½ cup sanding sugar optional

Instructions

For the Pastry Crust:

Add the flour and salt to the bowl of a food processor and pulse to combine. Add the butter bits and pulse until the mixture resembles coarse sand.
With the processor running, drizzle in the ice water, then begin pulsing until the dough is crumbly but holds together when squeezed.
Tip the mixture out onto a floured work surface and divide into two portions. Shape each portion in a flat disk, wrap with plastic and refrigerate for at least 1 hour or overnight.
Note: If you are using a food processor of less than a 14-cup bowl you will need to divide the pastry ingredients and make two separate recipes of the pastry crust, shaping and wrapping each one as it is mixed.

For the Filling:

Preheat the oven to 400°F
In a large bowl, add the rhubarb, strawberries, granulated sugar, brown sugar, cinnamon and the tapioca. Toss the mixture together until well combined. Set aside.

Roll and Fill the Pastry:

On a lightly floured work surface, unwrap and roll out 1 pastry disk to a 12x16-inch rectangle. Transfer the dough to a 10x14-inch sheet pan, pressing to fit into the pan. Tip half of the rhubarb-strawberry mixture into the pastry and distribute the butter bits evenly on top. Add the remaining fruit mixture and, using a teaspoon, drizzle the lemon juice over the fruit mixture.
Roll out the remains pastry disk to a 11x15-inch rectangle and transfer to the top of the fruit mixture. Trim the edges of the dough, leaving a 1-1/2-inch overhang around the pie. Fold the overhanging dough under and crimp the edges.
In a small dish, whisk together the egg yolk and the cream and brush on top of the pastry crust. Cut a few slit vents on the top of the crust.
Place the pie in the oven and immediately reduce the oven temperature to 375°F. Bake until the crust is a deep golden brown and the juices are bubbling in the center vents, about 55-65 minutes.
Cool on a wire rack for at least 2 hours before serving.

Notes

For smaller than 14-cup food processors make two batches of pastry: 2-1/2 cups (300 grams) AP flour, 1/2 teaspoon salt, 1 cup (2 sticks) butter and 1/2 cup ice water.

Be sure to turn the oven temperature down to 375°F when placing the pie in the oven.

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