Taste of Home called it raspberry, not strawberry. In my part of this world, the rhubarb is usually in season with strawberries, less so with raspberries. I pulled both strawberries and raspberries out of the freezer to make this. Rhubarb? I had plenty. In fact, I had enough rhubarb leftover to freeze for later.
The pie was big, too. We took some to Petunia, some to Chuck’s mom, and I gave three pieces to the next door neighbors.
Berry-Rhubarb Slab Pie
3 1/4 cups all-purpose flour (or my favorite, whole wheat pastry flour)
1 teaspoon salt
3/4 cup milk
2 cups sugar
1/3 cup cornstarch
8 cups fruit: rhubarb, strawberries or raspberries
In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk milk and egg; gradually add to flour mixture. Mix with fork until dough forms a ball. Divide dough into two portions, one slightly larger than the other. Wrap each in plastic wrap. Refrigerate at least one hour.
Preheat oven to 375 degrees. Roll out larger portion of dough in a rectangle about 18 by 13 inches. Press dough into a 15x10x1 inch baking pan. In a large bowl, combine sugar and cornstarch. Add berries and rhubarb; toss to coat. Spread on pastry.
Roll out remaining dough; place over filling. Pull up edges of lower crust and press them together. Poke top crust with a fork in several places.
Bake 45 – 55 minutes until crust is golden brown. Serve warm with whipped cream or vanilla ice cream.
If you have a large enough family, you won’t have to give any away.