POLKA DOT STRAWBERRY GINGER SLAB PIE

For the Crust

• 1 (13 x 9 x 1-inch) jelly roll or quarter sheet pan
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 16 tablespoons unsalted butter

For the Filling

• 6 cups quartered strawberries
• 3/4 cup sugar, divided
• 6 tablespoons arrowroot
• 4 tablespoons ground instant tapioca (use a coffee grinder to pulverize tapioca pearls)
• zest of 2 lemons plus 2 tablespoons lemon juice
• 2 teaspoons grated fresh ginger root
• 1/2 teaspoon sea salt
• 1 egg white, lightly beaten

Step 1In a large bowl, combine the flour, sugar, and sea salt.

 Grate in the cold sticks of butter. Rub butter into the

 flour with your fingertips until well-combined. Drizzle 

ice water over the flour mixture, and gently fold in, mixing

 just until dough holds together. Turn out onto a lightly 

floured surface, gather into a rough mound, and divide dough 

in two. Shape each half into a small rectangle, wrap tightly 

with plastic, and chill for 30 minutes or longer.

Step 2
On a lightly floured sheet of parchment, roll each rectangle 

of dough out into a 15 x 11-inch rectangle. Set both dough 

rectangles in a baking sheet and chill until you’re ready 

to assemble the pie.

Preheat the oven to 425 degrees F; set a large rimmed baking 

sheet in the oven to preheat as well (the hot pan helps 

the bottom crust brown and prevents sogginess). 

Butter a 13 x 9 x 1-inch jelly roll or quarter sheet 

pan and set aside.

Step 3
Gently fold the strawberries, all but 1 tablespoon of the

 sugar, arrowroot, ground tapioca, lemon zest and juice, 

ginger root, and sea sat together and set out at room 

temperature for 15 minutes.

Working quickly, press one of the sheets of chilled 

dough into the bottom of the jelly roll pan. Spoon in

 an even layer of the filling. Set out remaining sheet 

of dough and use a small to cut out 18 – 20 (1-inch) 

circles. Set on top of pie, crimp edges, brush with the

 egg white, and sprinkle with reserved tablespoon of sugar.

Step 4
Set pie on preheated baking sheet. Bake at 425 degrees

 for 15 minutes, then turn heat to 350, rotate pie,

 and bake 50 – 60 minutes longer, or until crust is

 a rich golden brown and filling is bubbling vigorously.

Cool for 1 – 2 hours or longer, slice, and serve with 

a scoop of vanilla ice cream. Pie crust will have the 

best texture day-of, but pie will keep well covered at

 room temperature for up to two days