Strawberry and Rhubarb Slab Pie

August 1, 2018 Laura

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.

Strawberry and Rhubarb Slab Pie

Ingredients

For the dough:
3 cups spelt flour
3 tablespoons sugar
1 teaspoon kosher salt
1 ½ cups cold unsalted butter (3 sticks)
2 large eggs
2 tablespoons milk
For the filling:
2 cups diced rhubarb
4 cups quartered strawberries
1 cup sugar
1 tablespoon lemon zest
juice of ½ lemon
1 tablespoon chopped mint
¼ teaspoon salt
¼ cup corn starch
1 beaten egg

Method

Add flour, sugar and salt to a food processor. Add butter and process until it is pea-sized throughout.

Whisk the eggs and milk together and then add to the flour mix. (I do this step right in my processor with the blade removed.) Turn it out onto a sheet of parchment and gather into a ball. Flatten dough into a disk, cut into two pieces and wrap each tightly in cling wrap. Place balls in the fridge for at least an hour or up to two days in advance.

In a medium saucepan over medium heat, add the rhubarb and cook for about 10 minutes or until the rhubarb begins to be fork tender. Add strawberries, sugar, lemon zest, lemon juice, mint, salt and cook down until sugar melts and strawberries kick off some liquid, about 3 to 5 minutes. Dissolve the cornstarch in 6 tablespoons of water and then add the cornstarch and stir well. Bring the mixture to a boil and then take off the heat. Pour the fruit mixture into a bowl and place in the fridge for 30 minutes or until completely cool.

Preheat the oven to 400 degrees.

Lightly flour a work surface and your rolling pin. Roll out 1 disk of dough to fit your 10x14-inch jelly-roll pan so there is about 2 inches of overhang. Press dough gently to fit into pan and fill with fruit mixture. Roll out your remaining disk of dough to the same size. Place on top of the pie, pressing along the sides to seal the edges. Fold overhang under, tucking it into the pan and crimp the edges. Brush crust all over with beaten egg.

Using a paring knife, cut slits on top of the pie. Place pie back in the refrigerator for 10 minutes then place in the oven and reduce temperature to 375. Bake until crust is golden brown and juice are bubbling in the center at the air vents, about 50 to 55 minutes. Let cool on wire rack for 1 hour. Serve warm with ice cream.

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