Slab Pie Recipe
A large-format berry slab pie offers a show-stopping dessert perfect for serving many guests at any gathering.
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Instructions
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Preheat the oven to 400 F.
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Combine 2 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt in a large bowl. Cut in 1 cup butter until coarse crumbs form, then stir in 9 tablespoons cold water until moistened.
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Roll this dough to a 19x14-inch rectangle. Press it into an ungreased 15x10-inch baking pan, covering the bottom and sides. Chill the pan.
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In another large bowl, combine the remaining 2 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt. Cut in the remaining 1 cup butter until crumbly, then stir in 9 tablespoons cold water until moistened.
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Roll this second dough to a 17x12-inch rectangle. Cut it into 12 diagonal 1 1/2-inch thick strips.
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In a medium bowl, combine mixed berries with orange zest. In a small bowl, mix sugar and cornstarch, then add to berries and toss to coat. Pour this filling into the chilled crust.
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Arrange 6 dough strips diagonally over the filling, 1 inch apart. Place the remaining 6 strips at right angles to create a lattice. Trim the strip ends, then fold the bottom crust edge over the strips and crimp to seal.
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Brush the lattice strips with beaten egg, sprinkle with sugar, and bake for 38 to 42 minutes until the crust is browned and the filling is bubbly.
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Cool completely on a wire rack before serving.