Reviews (2) Add Rating & Review 180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7 Martha Stewart Member Rating: Unrated 05/28/2017 I'd love to make this for my sons graduation party, he has requested slab pies for his desserts! I was wondering if I wanted to make this recipe ahead of time and freeze it before baking, if you might give me a suggestion on how to alter it so that it won't come out too runny. Thank you I appreciate your expertise. Martha Stewart Member Rating: 5 stars 05/25/2012 I absolutely love this recipe. I started making slab pies when I bought Martha's Baking Handbook, which I love!
Back to Strawberry-Rhubarb Slab Pie All Reviews for Strawberry-Rhubarb Slab Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Strawberry-Rhubarb Slab Pie Credit: Romulo Yanes Recipe Summary prep: 30 mins total: 3 hrs 30 mins Servings: 16
Ingredients For the Crust 5 cups all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoons granulated sugar 1 teaspoon fine salt 2 cups (4 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup ice water For the Filling 2 pounds strawberries, hulled and halved (6 cups) 2 pounds rhubarb, cut into 3/4-inch pieces (6 cups) 3/4 cup granulated sugar 1/3 cup packed light-brown sugar 1/3 cup quick-cooking tapioca 1 1/2 packed teaspoons grated orange zest, plus 2 tablespoons orange juice 2 large egg yolks, lightly beaten with 2 teaspoons water 1/3 to 1/2 cup sanding sugar (optional)
Gallery Strawberry-Rhubarb Slab Pie Credit: Romulo Yanes
Recipe Summary prep: 30 mins total: 3 hrs 30 mins Servings: 16
Gallery
Strawberry-Rhubarb Slab Pie Credit: Romulo Yanes
Strawberry-Rhubarb Slab Pie
Credit: Romulo Yanes
Strawberry-Rhubarb Slab Pie
Recipe Summary prep: 30 mins total: 3 hrs 30 mins Servings: 16
Recipe Summary
prep: 30 mins total: 3 hrs 30 mins
Servings: 16
prep: 30 mins
total: 3 hrs 30 mins
prep:
30 mins
total:
3 hrs 30 mins
Servings: 16
16
Ingredients
Ingredients
5 cups all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoons granulated sugar 1 teaspoon fine salt 2 cups (4 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup ice water
2 pounds strawberries, hulled and halved (6 cups) 2 pounds rhubarb, cut into 3/4-inch pieces (6 cups) 3/4 cup granulated sugar 1/3 cup packed light-brown sugar 1/3 cup quick-cooking tapioca 1 1/2 packed teaspoons grated orange zest, plus 2 tablespoons orange juice 2 large egg yolks, lightly beaten with 2 teaspoons water 1/3 to 1/2 cup sanding sugar (optional)
Directions
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.
Reviews (2)
Add Rating & Review 180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
Martha Stewart Member Rating: Unrated 05/28/2017 I'd love to make this for my sons graduation party, he has requested slab pies for his desserts! I was wondering if I wanted to make this recipe ahead of time and freeze it before baking, if you might give me a suggestion on how to alter it so that it won't come out too runny. Thank you I appreciate your expertise. Martha Stewart Member Rating: 5 stars 05/25/2012 I absolutely love this recipe. I started making slab pies when I bought Martha's Baking Handbook, which I love!
Reviews (2)
Add Rating & Review 180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
Add Rating & Review
180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
180 Ratings 5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
5 star values: 21 4 star values: 34 3 star values: 79 2 star values: 39 1 star values: 7
Martha Stewart Member Rating: Unrated 05/28/2017 I'd love to make this for my sons graduation party, he has requested slab pies for his desserts! I was wondering if I wanted to make this recipe ahead of time and freeze it before baking, if you might give me a suggestion on how to alter it so that it won't come out too runny. Thank you I appreciate your expertise. Martha Stewart Member Rating: 5 stars 05/25/2012 I absolutely love this recipe. I started making slab pies when I bought Martha's Baking Handbook, which I love!Martha Stewart Member
Rating: Unrated 05/28/2017
I’d love to make this for my sons graduation party, he has requested slab pies for his desserts! I was wondering if I wanted to make this recipe ahead of time and freeze it before baking, if you might give me a suggestion on how to alter it so that it won’t come out too runny. Thank you I appreciate your expertise.
Rating: Unrated
Rating: 5 stars 05/25/2012
I absolutely love this recipe. I started making slab pies when I bought Martha’s Baking Handbook, which I love!
Rating: 5 stars
All Reviews for Strawberry-Rhubarb Slab Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry-Rhubarb Slab Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
