Martha Stewart's Slab Pie

Submitted by Bren in LR

"A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha Stewart has made all kinds of versions. This recipe will work with any berry (or combination of berries) or stone fruit that's in season near you. If using frozen fruit, thaw and drain first. The recipe calls for 6 cups of fruit but you may find 7 cups gives a fruitier pie. Makes 1 15 x 10 inch pie."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 12

ingredients

• all-purpose flour, for dusting
• pate brisee (recipe below)
• 6 -7 cups fresh berries (or pitted cherries or 7 medium peaches, cut into 1/2 inch pieces, about 8 cups)
• 1 1⁄4 cups granulated sugar
• 1⁄4 cup cornstarch (if you use additional fruit, increase the amount of cornstarch slightly)
• 1⁄2 lemon, juice of (about 1 Tbs)
• 1⁄4 teaspoon salt
• 1⁄4 cup granulated sugar, for topping the pie prior to baking
• slab pie pate brisee (recipe begins)
• 5 cups all-purpose flour
• 1 teaspoon coarse salt (kosher salt)
• 1 tablespoon sugar
• 1 lb cold unsalted butter, cut into small cubes (4 sticks)
• 2⁄3 cup ice water

directions

1. Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough.
2. Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
3. In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
4. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16x11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface with cream or an egg wash (thinned with a little water if necessary), and sprinkle with granulated sugar.
5. Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab is best eaten the day it is baked but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
6. Pate Brisee directions: Process flour, salt and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.).
7. Turn dough out in two portions onto two pieces of plastic wrap with one slightly larger than the other (this will be your bottom crust). Flatten dough and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).