STRAWBERRY-RHUBARB SLAB PIE
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 13
Steps:
- Make 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 degrees. 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.
Nutrition Facts : Calories 479 g, Fat 24 g, Fiber 3 g, Protein 6 g, SaturatedFat 15 g
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Attiya Shah
[email protected]I love this recipe! It's so easy to make and the pie always turns out perfectly. I've made it several times for parties and it's always a hit.
Nishamalik Malik
[email protected]This pie was delicious! The crust was flaky and the filling was tart and sweet. I would definitely recommend this recipe.
Irma hidalgo
[email protected]I've never made a slab pie before, but this recipe was easy to follow and the pie turned out great! I'll definitely be making this again.
Md Nurhossan Md Raju
[email protected]This pie was a bit too sweet for my taste, but overall it was still a good recipe. I think next time I'll use less sugar in the filling.
Robert Kalamu
[email protected]I'm not a big fan of rhubarb, but this pie was still really good. The crust was flaky and the filling was tart and sweet. I would definitely recommend this recipe to anyone who loves rhubarb.
Ramesh Khadka
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times. The crust is flaky and the filling is delicious. I highly recommend this recipe.
Chinasa Immaculate
[email protected]I had some trouble getting the crust to roll out evenly, but the pie still turned out delicious. I'll definitely be trying this recipe again.
Amjed Nedjar
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll add a little more sugar to the filling.
Dipolelo Minnaar
[email protected]I love this recipe! It's so easy to make and the pie always turns out perfectly. I've made it several times for parties and it's always a hit.
Perpetual Mensah
[email protected]This pie was delicious! The crust was perfectly flaky and the filling was tart and sweet. I would definitely recommend this recipe.
Mansoor Ayub
[email protected]This was my first time making a slab pie and it turned out great! The instructions were easy to follow and the pie baked up perfectly. I'll definitely be making this again.
Gaming Jewel
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The combination of strawberries and rhubarb is perfect, and the crust is always flaky and delicious.
Imma Spoon
[email protected]This strawberry rhubarb slab pie was a hit! The crust was flaky and buttery, and the filling was perfectly tart and sweet. I loved the addition of the almond extract, it gave the pie a really nice flavor.