Bbetter Homes And Gardens Strawberry Rhubarb Pie Recipe

strawberry slab pie

Brian Woodcock

A strawberry pie dessert so pretty, it doubles as a centerpiece.

Yields: 12 servings

Prep Time: 0 hours 45 mins

Total Time: 2 hours 25 mins

Strawberry Slab Pie

3 recipes Buttery Piecrust

all-purpose flour, for work surface

3/4 c. granulated sugar

6 tbsp. cornstarch

1 tbsp. fresh orange zest, plus 2 tablespoons fresh orange juice

Pinch salt

3 1/2 lb. strawberries, hulled and quartered

1 large egg white

Buttery Piecrust

1 1/4 c. all-purpose flour

1 tsp. sugar

1/2 tsp. Kosher salt

1/2 c. (1 stick) cold unsalted butter, cut up

4 tbsp. ice-cold water

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To make the piecrust, whisk together flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water, if needed).
Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours.
To make the pie, preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment. On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill.
Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.
Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss gently to combine. Transfer to bottom crust, packing tightly into pan.
Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of strawberries. Brush edges of dough with egg wash. Freeze 20 minutes.
Bake on a large aluminum foil-lined baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature.

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