Strawberry Rhubarb Slab Pie
Try this irresistible Strawberry Rhubarb Slab Pie recipe for a refreshing dessert that is easy to slice and share.
Servings: 24
Calories: 210kcal
Equipment
- 13x18" Half Sheet Pan
- Rolling Pin
- Measuring Cups and Spoons
- Medium Bowl
- Spatula
- Cooling Rack
Ingredients
- 8 cups rhubarb chopped
- 6 cups strawberries chopped
- 300 grams granulated sugar about 1 ½ cups
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 4 premade pie crusts (see notes for homemade)
- 1 egg beaten
CRUST DUST (OPTIONAL):
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon granulated sugar
Instructions
- If using our homemade pie crust recipe, make in advance as you want it to chill in the fridge for about an hour.
- Preheat oven to 375F and grease a half sheet pan (13x18”). Is desired, mix up the ingredients for the crust dust and sprinkle all over, adding more as needed to fully cover the non-stick spray.
- In a large bowl add rhubarb, strawberries, granulated sugar, lemon juice, salt and ground cinnamon. Allow it to sit while you roll out your pie crust, mixing a few times.
- Roll out half of the pie crust to 15x20” on parchment paper or a well-floured surface for easy transfer (I like to make markings on my parchment, so I know when I get to the correct size). Place on the bottom of the sheet pan, carefully working the crust into the corners (note: it does not need to be super tight, it will fall once the fruit is on), leaving any overhang for now.
- Roll out the other ½ of the pie crust the same and so it is ready for the top. When doing a lattice top, I like to have as many of my lines cut so I can start as soon as my fruit it in the bottom of the pie.
- Using a slotted spoon, transfer the fruit to the sheet pan, removing most of the liquid.
- Carefully add your pie crust top, however you choose, cutting slits if doing a full top. Crimp the edges together, and lightly egg wash the whole top of the pie. If desired, sprinkle with some granulated sugar.
- Bake for 20 minutes, then rotate in the oven and bake for another 20 minutes or until golden brown.
- Carefully remove from the oven and allow it to set and cool before slicing and serving.
Notes
- Remove Excess Liquid: Using a slotted spoon helps prevent a soggy bottom crust.
- Keep Dough Cold: Cold pie dough creates the flakiest crust texture.
- Use a Large Work Surface: Rolling the crust into a big rectangle is much easier with extra space. Parchment paper helps to transfer it to the pan. I like to place the pan upside down on the dough, and holding onto the parchment paper flip it all over at once.
- Let the Pie Cool: Allowing the pie to fully cool helps the filling set before slicing.
- Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months.
- Reheating: Warm slices in the oven for the best crust texture.
- Make Ahead: The pie dough and fruit mixture can both be prepared ahead of time.
Crisco Pie Crust:
656.25 grams all-purpose flour (approximately 5 ¼ cups)
1 tablespoon light brown sugar, packed (12.5 grams)
1 teaspoon sea salt
1 teaspoon baking powder
1 large egg (see instructions)
1 tablespoon white vinegar
1 pound vegetable shortening Instructions:
- In a large bowl whisk together all-purpose flour, light brown sugar, salt and baking powder. Set aside.
- Crack egg in a 1 cup measuring cup, then fill with cold water. Add this, plus vinegar into a small bowl. Whisk just to break up the egg, then set aside.
- In a stand mixer bowl add vegetable shortening, and slowly add both wet and dry ingredients while mixing on low with the paddle attachment or dough hook.
- Mix for 60 seconds.
- Lightly flour a working surface and knead just until smooth and not sticky.
- Divide dough into 2 equal balls and tightly cover in plastic wrap. Chill for an hour or freeze for later use.
- When you are ready to use your pie crust, roll out to ⅛” thick and place in your baking dish.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 169mg | Potassium: 204mg | Fiber: 2g | Sugar: 15g | Vitamin A: 56IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 1mg
