A classic American strawberry rhubarb slab pie baked in a sheet pan with a crispy graham cracker butter crust. The tart rhubarb and sweet strawberries create a vibrant, flavorful filling complemented by the golden lattice-topped crust.
rhubarbchopped into quarter to half inch thick pieces½ lb
strawberrieshulled and quartered1½ lb
tapioca flour
binding agent; cornstarch can be substituted
¼ cups
granulated sugar1½ cups
freshly cracked black pepperoptional¼ tsp
eggfor egg wash1
sanding sugarsprinkle on crust; granulated sugar can be used instead~1 tbspest.
Steps
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1
Combine flour, graham cracker crumbs, granulated sugar, and kosher salt in a large bowl and whisk together.
2
Cut cold butter into cubes and add to the dry mixture, tossing as you go. Using a pastry blender or cold hands, work the butter into almond-sized and pea-sized pieces, leaving some larger butter lumps for flakiness.
3
Drizzle in about three-quarters cup of ice water while stirring with a fork. Continue adding ice water one tablespoon at a time until the mixture forms a shaggy dough that holds together when pressed.
4
Knead the dough in the bowl using pressing and pushing motions to create butter layers without developing gluten. If dry clumps remain, sprinkle a little more water. Turn out onto the counter, fold once, and press together.
5
Cut the dough into two roughly equal pieces using a bench scraper and shape each into a square. Wrap in wax paper or parchment paper and refrigerate for at least two hours.
6
Trim the ends from the rhubarb stalks, split lengthwise, and chop into quarter to half inch thick pieces, approximately half a pound or 225 grams.
7
Prepare the strawberries by hulling and quartering them, approximately 1.5 pounds.
8
Combine rhubarb and tapioca flour in a large bowl, add granulated sugar and black pepper if using, and toss everything together until evenly coated. Let sit to allow the fruit to release its juices.
9
Preheat the oven to 425°F. Lightly flour your work surface and roll out the first piece of dough into a 13 by 16 inch rectangle, flouring as needed to prevent sticking.
10
Transfer the rolled dough to a quarter sheet baking pan and spread the strawberry rhubarb filling evenly over it, including all the released juices.
11
Roll out the second piece of dough into a 13 by 16 inch rectangle and cut into 2-inch wide strips using a pizza cutter. Arrange in a lattice pattern over the filling.
12
Trim the edges of the pie leaving about one inch of overhang, then fold the edges under so they look neat.
13
Whisk an egg and gently brush the entire surface with egg wash for a golden finish. Sprinkle with sanding sugar for a sweet, sparkly crunch.
14
Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for another 30 to 35 minutes until deep golden brown. Cover with foil if the edges darken too quickly.
15
Allow the pie to cool completely before cutting. Serve with a scoop of ice cream or whipped cream.
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