Slab pie–genius! Huge, rectangular, and neat enough to be eaten out of hand. I made this for a neighbor’s Fourth of July potluck, and it was a hit. Surprisingly easy, too–the hardest part is rolling out the crust. I wish I’d remembered to take a decent photo of the finished pie–this iPhone pic will have to do…
This is not my invention, but one of Martha Stewart’s signatures. There are a few slab pies on their site. I pretty much followed this basic recipe in terms of ingredients, and followed the cooking instructions and did the cutouts on the top crust like in this one. But there are a few extra instructions to keep in mind:
- You have to double the crust recipe. Make it twice, don’t try to make a double batch all at once.
- Generously flour your surface before rolling–keep in mind that the crust will be big when you roll it out. Don’t roll it onto any unfloured areas of your counter. It will stick.
- Spray your baking sheet with cooking spray, but don’t line it with parchment like one of the recipes says to. It’s best to just serve this right in the baking pan.
- Roll the dough around your rolling pin to transfer to the pan. The recipe says to “drape” it, but that’s not going to be very easy to do.
- If your crust gets too soft after rolling it out, stick it (on a sheet pan) in the freezer for a few minutes. I froze the bottom layer before adding the fruit filling, too.
- I used these handy little aspic cutters to make the star pattern on the top of the pie. Again, freeze the crust before doing the cutouts. It’s much easier.
- I used a combo of sour cherries, blackberries, and a few blueberries. Just make sure you have 6 cups of fruit in total for your pie.
God bless America, where we have the freedom to choose to make giant rectangular pies or small, round ones. Happy Fourth, all!