Slab Pie is a rustic dessert made in a baking sheet instead of in a traditional circular pie tin. Usually these pies are double crusted, but not always, sometimes they are crumb crusted like my Mixed Berry Crumb Slab Pie Recipe already posted. What makes Slab Pie so delicious is the crust, especially if you are a crust lover like me.
The ratio of filling to crust in a Slab Pie is probably 40/60 – making the crust win hands down. The exorbitant amount of crunchy, buttery delightfulness totally excites my palate and I’m sure it will yours too, but we don’t want to forget the filling – filling matters. Fresh strawberries, raspberries and rhubarb make this mixture something you want to dive into full throttle. It’s combination is sweet, but slightly tart and tangy making it one of those things that you just can’t get enough of during this season.
Creating a Slab Pie is not difficult, but an enjoyable experience because of the outcome. I made a double-crust recipe that is easily rolled out and massaged into the pan. The top crust requires a little more finesse because you will have to position it just so, on top of the filling, then press and tuck around the edges for a firm fit.
This Slab Pie is not only a show-piece, but an outstanding dessert to share with anybody. It does feed a crowd, so it’s perfect for graduation parties, memorial day celebrations, wedding showers, or a cool dessert to slice and serve after dinner.
5 cups all-purpose flour + more for dusting
1/4 cup granulated sugar
1 1/2 teaspoons salt
16 tablespoons cold butter, diced
5 tablespoons shortening
2 1/2 cups fresh strawberries, quartered
2 1/2 cups fresh raspberries
6 stalks rhubarb, sliced
1/2 cup granulated sugar + more for top
1/4 cup cornstarch
juice of 1/2 lime or lemon
big pinch of salt
1 egg, beaten
- Preheat oven to 375 degrees. In a stand mixer or large bowl combine all crust ingredients, except butter and shortening. Mix on low speed for 2 minutes to remove any lumps. Add butter and mix on low for 1 minute. Add shortening in small pieces to bowl and mix on low for 1 minute. Add 1 cup ice-cold water to bowl and mix on low, just until dough begins to come together. Dump out on counter and cut into two pieces. Wrap each piece in plastic and form into a disc. Refrigerate for 1 hour.
- Place all filling ingredients, except egg in a bowl and stir. Set aside until dough is ready to roll out.
- Remove one disc of dough from refrigerator. Dust counter heavily with flour. Rolling from center, flatten dough out slightly larger than 10 1/2 by 15 1/2 pan or size of pan you are using. Roll dough up around pin and unroll in pan. Press gently to fit into pan, allowing edges to slightly over hang.
- Place filling inside pan and smooth out evenly. Roll out second disc of dough, slightly larger than first and cut-out at least 6 holes for steam to escape, using a cutter or knife. Roll dough up around pin and unroll on top of filling. Trim dough edges if too long and tuck around perimeter. Crimp with fingers to seal and place pie in freezer to firm up for 12 minutes.
- Remove from freezer and brush with egg and sprinkle with sugar. Bake in oven for 45-55 minutes or until lightly golden and bubbling through holes. Remove and let cool at least 1 hour before serving. Enjoy!