June 5, 2012

Strawberry-Rhubarb Slab Pie & King Arthur Flour Giveaway! {Naptime Entertaining}

Strawberry Rhubarb Slab Pie | The Naptime Chef

The Occasion: Strawberry picking weekend, casual weekend at home with lots of expected guests.

Number of People: Anywhere between 4 and 8

Menu: Strawberry-Rhubarb Slab Pie to have on hand for anyone/everyone!

Last week I took two little girls strawberry picking. Between the three of us we picked 23 pounds of fresh strawberries in under an hour. It was impressive, to say the least, and I was so proud of my little farmhands for be so discriminate in their picking. They actually followed my guidelines in the fields and only picking the brightest, reddest, strawberries they could find! Half of the loot went home with the playdate and the rest came home to our kitchen. With an exhausted child upstairs for a little quiet time I quickly set to work washing, hulling, and chopped the ruby red fruit. The first thing on my baking agenda? Pie!

I haven’t talked much about my beloved rhubarb this spring but I’ve been baking up a storm with it.  All sorts of rhubarb treats have been spilling out of the kitchen including Brown Butter Rhubarb Muffins, Rhubarb Syrup, and all kinds of cakes, including this yogurt cake made with the remains of last year’s frozen stash. With a few fresh stalks on hand and a mountain of freshly picked strawberries I set straight to work making a gorgeous Strawberry Rhubarb Slab Pie. Since I knew we would be having people in and out of the house for the weekend I decided on a slab pie instead of a regular sized one so it would last longer. I also like the way slab pies seem easier to serve, they are more like pie bars, and have such a cool rustic look to them.

While my daughter played in her room (and actually fell asleep for a quick nap) I made the crust to chill and prepared the strawberry rhubarb filling. Before dinner I rolled out the crust and put everything in the oven to bake. We rushed through our meal because we could barely wait to get to dessert. The aroma from the oven was intoxicating and the pie emerged from the oven all warm and bubbly with a gorgeous golden crust. After not-so-patiently waiting for it to cool we eagerly cut a few slices to serve with ice cream. The buttery crust was perfectly warm and flakey wrapped around the sweet tart filling. For the rest of the weekend I served slice after slice of pie to friends as they came in and out for this or that and by Monday it was nearly gone. I am not going to lie, since I didn’t want to miss out on any of its fresh glory I ate the last slice for breakfast.

To celebrate the start of pie season I am teamed up with King Arthur Flour for a terrific pie giveaway! Here is what is including in the prize package and the entry rules!

Jelly Roll Pan

1. Jelly Roll Pan

Serrated Pie Server

2. Serrated Pie Server

Pie Filling Enhancer

3. Pie Filling Enhancer


4. 1 Bag King Arthur All-Purpose Flour (a coupon will be sent so you can pick up a free bag at your local grocery store)


To Enter to Win:

1) Leave a comment sharing your favorite kind of summer pie

2) Subscribe to me on Facebook (click this link)

3) Sign up for The Naptime Chef newsletter on the upper right hand side of the page.

4) Enter to win the King Arthur Flour Getaway Sweepstakes here: Enter Sweepstakes

5) Contest runs from June 5th at 7:00am ET through June 13th at 7:00am. Winner will be announced in the newsletter on Friday June 15th. If the winner does not claim prize within 48 hours another winner will be chosen.


Strawberry Rhubarb Slab Pie


For the crust:

5 cups King Arthur All-Purpose flour
2 teaspoons kosher salt
2 tablespoons sugar
4 sticks (2 cups) cold unsalted butter, cut into small pieces.
1 cup ice water, or more as needed

For the filling:

6 cups fresh strawberries, washed, hulled, sliced
2 cups fresh rhubarb, washed and sliced into 1-inch pieces
3 tablespoons cornstarch
½ cup sugar
2 lemons, zested and juiced


1. In a food processor, combine the flour, salt, sugar, and butter and pulse until a small crumb forms. Remove the tube of the food processor and pulse while slowly added the ice water. Stop adding the water once a ball of dough forms. If the dough seems a little dry add a little more water bit by bit just until the dough comes together. Remove the dough from the processor and divide it in two. Form two disks with the dough and wrap them with plastic wrap. Refrigerate for one hour or up to 12.

2. Preheat the oven to 375F. Remove the dough from the refrigerator to warm slightly. In a large bowl combine the strawberries, rhubarb, cornstarch, sugar, and lemon zest and juice. Stir well and let sit while you roll out the dough.

3. On a heavily floured surface roll out one piece of dough to be 12 x 16 in size. Drape it into an 11 x 15 rimmed baking sheet and trim the edges. Roll out the second rectangle to be 11 x 15. Brush the filling into the dough and spread it evenly around. Then place the second piece of dough over the pie. Brush the edges lightly with water and seal the edges together with your finger tips. Cut a pattern or make slits in the top of the pie crust to allow it to vent while baking. It helps to place a second pan the rack below this pan, or have an oven liner in case any of the filling bubbles over.

4. Bake the pie for about 40 to 45 minutes, or until the crust is golden brown and the filling is warm and bubbly. Allow to cool for about 20 minutes before slicing and serving!

Naptime Notes

Naptime Recipe Serving ideas

We served this traditionally a la mode, but it would be great with whipped cream or sorbet.

Naptime Stopwatch

30 minutes prep time, 40 minutes baking time

Naptime Reviews

Everyone loved these cool pie bars. This shape is so conducive to large crowds and casual guests.