Strawberry Lime Rhubarb Slab Pie The Floured Table
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.
StrawberryRaspberry Rhubarb Slab Pie Recipe! Live. Love. Laugh. Food.
Wash the rhubarb and cut them into pieces a bit less than ½ an inch, then transfer them to the bowl of strawberries. 3. Add the sugar, cornstarch, and salt to the bowl. 4. Mix the pie filling to combine and set aside. 5. Roll one piece of the chilled pie dough out on a lightly floured surface into a 12 inch round. 6.
Strawberry Rhubarb Slab Pie Everyday Annie
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.
Rhubarb Berry Slab Pie Rhubarb Slab Pie Recipe Eat the Love
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.
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).
StrawberryRaspberry Rhubarb Slab Pie Recipe! Live. Love. Laugh. Food.
Preheat the oven to 400°F. In a large bowl, add the rhubarb, strawberries, granulated sugar, brown sugar, cinnamon and the tapioca. Toss the mixture together until well combined. Set aside. On a lightly floured work surface, unwrap and roll out 1 pastry disk to a 12x16-inch rectangle.
Strawberry and Rhubarb 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.
The Dutch Baker's Daughter StrawberryRhubarb Slab Pie
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 {A Homemade Strawberry Rhubarb PopTart}
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.
The Dutch Baker's Daughter StrawberryRhubarb Slab Pie
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 Lime Rhubarb Slab Pie The Floured Table
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.
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.
Strawberry Rhubarb 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
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.
Andrea In Season StrawberryRhubarb Slab Pie
Step. 3 Stir together the sugar, cornstarch, and salt in a large bowl until evenly combined. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss until evenly coated. Pour the fruit mixture into the pie crust. Step. 4 Roll out the other piece of dough into a 12-inch round on a floured surface.
StrawberryRhubarb Slab Pie recipe from
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.
