The Dutch Baker's Daughter StrawberryRhubarb Slab Pie

Heat 1 tbsp of the butter in a large sauté pan over medium-high heat. Sauté the chopped rhubarb w/ 1 tbsp of the brown sugar until it softens slightly, about 5 minutes. Transfer the rhubarb to a large bowl, sprinkle with the lemon juice and allow it to cool completely to room temperature.

The Dutch Baker's Daughter StrawberryRhubarb Slab Pie

Bake The Slab Pie: Place pie in freezer to set up briefly, at least 15 minutes; meanwhile, heat the oven to 375°F and arrange a rack in the middle. When oven is heated, place pie in oven. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes.

StrawberryRaspberry Rhubarb Slab Pie Recipe! Live. Love. Laugh. Food.

Top the pie: Roll out the second disc of pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

StrawberryRaspberry Rhubarb Slab Pie Recipe! Live. Love. Laugh. Food.

Pulse until dough is crumbly but holds together when squeezed. Divide dough into 2 disks, wrap tightly in plastic and refrigerate 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, orange zest, orange juice and vanilla.

Strawberry Lime Rhubarb Slab Pie The Floured Table

Preheat the oven to 400 degrees and position a rack in the lower third of the oven. If using the egg wash, add the egg and cream to a small bowl and beat well to combine. Using a pastry brush, gently brush the egg mixture onto every exposed part of the crust. Sprinkle crust liberally with Turbinado sugar.

Strawberry Rhubarb Slab Pie The Baker Chick

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) 02. To make the filling, toss the strawberries, rhubarb, and ¼ cup of the sugar together in a medium bowl to combine. Place in a colander in the sink and let macerate for 30 minutes.

Strawberry Rhubarb Slab Pie

Put in the preheated oven and immediately turn the temperature down to 180C/350F and bake for 45 minutes until the crust is golden and the filling is bubbling through the slits. Let the pie cool for 1 hour before serving. (This helps the filling to be less runny.) Serve with whipped cream or ice cream.

Andrea In Season StrawberryRhubarb Slab Pie

Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

The Dutch Baker's Daughter StrawberryRhubarb Slab Pie

Preheat the oven to 400°F. Add the strawberries and rhubarb to a large bowl, add the red color if you are using it, add the lemon juice and toss to combine. In a small dish, add the sugar, cornstarch, and salt, and whisk together. Sprinkle the mixture over the top of the strawberry-rhubarb mixture.

Strawberry Rhubarb Slab Pie Everyday Annie

2. In large bowl, mix rhubarb, strawberries, 1/2 cup of the granulated sugar, the brown sugar, cornstarch and orange peel until well mixed. Spoon into crust-lined pan. 3. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of rhubarb mixture. Pinch edges of crusts together to seal.

Strawberry Rhubarb Slab Pie

The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C).

StrawberryRhubarb Slab Pie Recipe Martha Stewart

In a large bowl, combine the strawberries, rhubarb, sugar, lemon juice, and tapioca. Toss to combine and set aside until the crust is ready. Preheat oven to 425F. Roll out one half of the dough to an 11x15 rectangle and transfer it to your quarter sheet pan. Gently press the crust up the sides and along the bottom.

The Dutch Baker's Daughter StrawberryRhubarb Slab Pie

In a large bowl, combine the strawberries and rhubarb. Add the sugar, flour, cornstarch, salt, and lemon zest and juice and toss with the fruit until thoroughly mixed. Pour the filling into the prepared pie crust. On a lightly floured work surface, with a lightly floured rolling pin, roll the smaller piece of dough out to a 15-by-10-inch (38 by.

The Dutch Baker's Daughter StrawberryRhubarb Slab Pie

STEP FOUR. Bake the pie! There are two baking times and temperatures for this strawberry rhubarb pie recipe. You will first bake the pie for 15 minutes at 425ºF. Then decrease the oven temperature to 375ºF and bake for an additional 50-60 minutes. You do not need to remove the pie from the oven when you do this.

StrawberryRhubarb Slab Pie recipe from

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.

Strawberry Rhubarb Slab Pie {A Homemade Strawberry Rhubarb PopTart}

To make the filling, combine the strawberries, rhubarb, granulated sugar, brown sugar, tapioca, orange zest and juice in a large bowl. Roll out one disk of dough on a lightly floured work surface with a floured rolling pin to a 12-inch-by-16-inch rectangle. Transfer the dough to a 10-inch-by-14-inch jelly-roll pan pressing the dough into the pan.