Strawberry and Rhubarb Slab Pie

I’ve never been able to master a lattice pie. I didn’t have a grandmother who lovingly showed me the way to a gorgeous handmade pie. A savory cook, she shared her brilliance with stuffed artichokes but not pie. My aunt on the other hand has her own signature topper and makes no less than two dozen pies each Thanksgiving. In a day. She is a machine. I land somewhere between the two generations. I guess you could call me the lazy baker. For years now I’ve made my mark at picnics, dinner parties and most any summer gathering with my crostata prowess. A rustic take on pie, the crostata (or galette as the French say) uses pie dough flattened and folded around a sweet or savory filling–an open-faced pie of sorts. It has been my dessert hallmark until the blessed slab pie.

Using a rimmed baking sheet, this version of the summer staple looks more like a traditional pie without all the pressure to have it look like a work of art. If you follow food bloggers and food sites, then you’ve seen what must be painstakingly intricate designs that folks feature but make it look like they’re as easy to make as toast. I can’t do those and will never try.

Layering dough, some kind of filling and dough like a traditional pie, the slab pie is totally acceptable and completely adorable if the edges aren’t crimped to perfection and the top just has a simple pattern of vents sliced into it. Anything more would seem out of place for the more casual presentation. Plus it’s the size of baking sheet and not just a pie dish. In other words, a honking amount of deliciousness.

Almost all the crostatas I make feature strawberries and rhubarb. It’s just my family’s favorite pie filling so it was only natural my slab pie obsession would be the same. It’s a little excessive for me to make for just the three of use, but, let me tell you, if you have guests then it’s a true winner. And if the lazy baker can handle it, so can you.