found in a resale shop many years ago. They measure 12" x 17 3/4". Aluminum disposable sheets found in the grocery store will work, however, the aluminum will not brown the bottom of the crust as nicely as a dark pan. Secondly, those pans are not stable. They can easily flex if not supported well while you handle them. So if that's the route you go - be very careful with them.
Rhubarb-Strawberry Sheet Pie with Crumble Topping
- 5 cups cut-up red rhubarb - (6 stalks)
- 1 1/2 cup cut-up strawberries
- 3 large eggs
- 1 cup white sugar
- 3 Tbsp. all-purpose flour
- 1 Tbsp. butter
- 1 cup all-purpose flour
- 1 1/2 cup large flake oatmeal
- 1 cup brown sugar
- 2/3 cup butter
- pinch of sea-salt
Pie Dough for a 9-inch double-crust pie or use mine below.
- 2 1/2 cups all-purpose flour
- 1 tsp. salt - I use sea-salt
- 2/3 cup lard (slightly rounded)
- 7 Tbsp. cold water.
Make your pie crust. Form it into a log approximately the length of your sheet and roll that out directly onto the sheet with a floured roller. Roll it out from the middle toward the edges. Use your fingers to push the dough up the pan sides. Flute and set aside.