Strawberry Rhubarb Slab Pie

Prep Time: 40 minutes
Chill Time: 30–60 minutes (for crust)
Bake Time: 45–50 minutes
Cooling Time: 1–2 hours (to set)
Total Time: ~2.5–3 hours
Servings: 12–16
Difficulty: Moderate
Pan Size: 10×15” rimmed baking sheet (jelly roll pan)

 Ingredients

 Pie Crust (for double crust slab pie):

• 3¾ cups all-purpose flour

• 1½ tsp salt

• 1 tbsp sugar (optional)

• 1½ cups (3 sticks) cold unsalted butter, cubed

• ¾–1 cup ice water

Shortcut option: Use 2 boxes of store-bought refrigerated pie crust (4 total sheets), but homemade will yield the best flavor.

 Filling:

• 4 cups chopped rhubarb (½-inch slices)

• 4 cups sliced strawberries (halved or quartered)

• 1¼ cups granulated sugar (adjust to taste)

• ⅓ cup cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp salt

• Optional: ½ tsp ground cinnamon or nutmeg

 For Topping:

• 1 egg + 1 tbsp milk (egg wash)

• Coarse sugar for sprinkling (turbinado or sanding sugar)

 Instructions

Step 1: Make the Dough

1. In a large bowl, whisk flour, salt, and sugar.

2. Cut in cold butter with a pastry cutter or your fingers until crumbly (pea-sized bits).

3. Gradually add ice water, mixing with a fork just until dough holds together.

4. Divide dough into 2 discs (one slightly larger), wrap in plastic, and chill for 30–60 minutes.

 Tip: You can make the dough up to 2 days in advance.

Step 2: Prepare the Filling

1. In a large bowl, combine:

   • Strawberries

   • Rhubarb

   • Sugar

   • Cornstarch

   • Lemon juice

   • Vanilla

   • Salt and optional spices

2. Gently toss and let sit 10–15 minutes. Stir again before using.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out the larger dough disk on a floured surface to fit the bottom and sides of your 10×15″ rimmed baking sheet (jelly roll pan).

3. Transfer crust to the pan and gently press into corners. Let excess hang over edges.

4. Pour in the filling and spread evenly.

5. Roll out second disk and lay over the top (full sheet, lattice, or cut-out design).

6. Trim excess dough, leaving ½ inch overhang. Fold under and crimp or press to seal edges.

Optional: Use cookie cutters to create a decorative top crust with shapes or a lattice pattern.

Step 4: Egg Wash & Bake

1. Brush top crust with egg wash (beaten egg + milk) and sprinkle with coarse sugar.

2. Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake an additional 25–30 minutes, or until:

   • Filling is bubbling

   • Crust is golden brown

If the edges start to brown too quickly, cover with foil halfway through baking.

Step 5: Cool Completely

• Let the slab pie cool at room temperature for 1–2 hours before slicing.

• This allows the filling to fully set — essential for clean slices.

 Serving Ideas

• Serve warm or room temperature.

• Top with:

  • Vanilla ice cream

  • Whipped cream

  • A drizzle of heavy cream

• Perfect as a picnic dessert, brunch sweet, or BBQ finale.

 Storage

• Room Temp: Covered, 1 day

• Fridge: 3–4 days, reheat before serving if desired

• Freezer: Freeze slices or whole cooled pie wrapped well for up to 2 months

 Nutrition (per slice, based on 16 slices – approximate)

• Calories: 320

• Fat: 14g

• Carbs: 46g

• Sugar: 24g

• Protein: 3g

• Fiber: 2g

Values vary with crust type and sugar adjustments.