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.

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Ingredients

For the Crust
For the Filling

Directions

Instructions Checklist
  • 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).

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  • 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)

180 Ratings
  • 5 star values: 21
  • 4 star values: 34
  • 3 star values: 79
  • 2 star values: 39
  • 1 star values: 7
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: 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!