Bumbleberry slab pie
Published Thursday, October 19, 2017 12:23PM CST
If you’ve never had a slab pie, you’re in for a real treat. Made in a rimmed cookie sheet, it’s pie like you’ve never tasted before.
Makes one large rimmed pie, about 17” x 11”
Large recipe double pie crust – see below
9 cups mixed berries – fresh or frozen
1/3 cup cornstarch
¾ cup granulated sugar
zest of 1 lemon
3 tbsp soft butter
1 egg, for brushing
1-2 tbsp granulated sugar, for sprinkling
Preheat oven to 425°F.
Divide the dough into two portions. Roll out the first into a rectangle about 2 inches wider than your cookie sheet. Fold the dough into quarters, place the dough into the cookie sheet and gently open it, fitting it into the pan without stretching.
Measure the inside dimensions of the cookie sheet. Roll out the second portion of dough to equal these dimensions, trimming with a knife as necessary.
In a small bowl, beat the egg with a fork. Set aside.
In a large bowl, combine with the berries with the cornstarch, sugar, lemon zest and egg. Toss well. Transfer the fruit to the cookie sheet. Dot the top of the berries with pieces of butter. Top with the trimmed crust. Cut decorative slits into the top crust to allow steam to release during baking.
Brush along the edges of the top crust with some beaten egg. Fold over the dough that is over hanging the cookie sheet. It’s OK if the edges are ragged. Brush the crust all over with the beaten egg and then sprinkle the top with 1-2 tbsp granulated sugar.
Bake the pie for 15 minutes. Drop the heat to 350°F and bake another 45 minutes. Check the pie after 30 minutes. If it’s browning too quickly, drape a sheet of aluminium foil over the top to prevent the crust from scorching. Let cool slightly before serving.
Large Recipe Double Pie Crust
3 cups (750 ml) unbleached all-purpose flour
1 tsp (5 ml) kosher salt
½ cup (160 ml) frozen, all-vegetable shortening
1/2 cup (80 ml) cold butter
¾ cup (approx.) (185 ml) ice water
In a large bowl, combine the flour and salt; mix well. Use a box grater to grate in the shortening and butter. Sweep up some of the flour with the fat as you grate.
Using the palms of your hands, gather up some of the flour-fat mixture between your palms and rub in a downward motion once. Repeat 10 times, gathering up the flour-fat mixture each time.
Use a fork to mix in ice water. Continue to add water in small amounts, until the mixture feels slightly moist and begins to stick together.
Roll out the pastry as required.