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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 15-by-10-inch pie

1171_recipe_pie.jpg

Ingredients

Ingredient Checklist

All-purpose flour, for dusting

Slab Pie Pate Brisee

2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)

1 1/4 cups granulated sugar

1/4 cup cornstarch

Juice of 1/2 lemon (about 1 tablespoon)

1/4 teaspoon salt

2 tablespoons heavy cream

1/4 cup sanding sugar

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 15-by-10-inch pie

1171_recipe_pie.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 15-by-10-inch pie

Recipe Summary

Yield: Makes one 15-by-10-inch pie

Yield: Makes one 15-by-10-inch pie

Makes one 15-by-10-inch pie

1171_recipe_pie.jpg

1171_recipe_pie.jpg

Ingredients

Ingredients

  • All-purpose flour, for dusting
  • Slab Pie Pate Brisee
  • 2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 1/4 cup sanding sugar

Directions

Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.

In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.

On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.

Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Reviews (7)

Add Rating & Review

55 Ratings

5 star values:

                                  14

4 star values:

                                  4

3 star values:

                                  10

2 star values:

                                  19

1 star values:

                                  8

Reviews (7)

Add Rating & Review

55 Ratings

5 star values:

                                  14

4 star values:

                                  4

3 star values:

                                  10

2 star values:

                                  19

1 star values:

                                  8

Add Rating & Review

55 Ratings

5 star values:

                                  14

4 star values:

                                  4

3 star values:

                                  10

2 star values:

                                  19

1 star values:

                                  8

55 Ratings

5 star values:

                                  14

4 star values:

                                  4

3 star values:

                                  10

2 star values:

                                  19

1 star values:

                                  8

55 Ratings

5 star values:

                                  14

4 star values:

                                  4

3 star values:

                                  10

2 star values:

                                  19

1 star values:

                                  8
  • 5 star values:
  • 14
  • 4 star values:
  • 4
  • 3 star values:
  • 10
  • 2 star values:
  • 19
  • 1 star values:
  • 8

Martha Stewart Member

Rating: Unrated

09/12/2013

                I have made this recipe with tart cherries over and over again.  It is requested at my husbands work place over and over again.  Someone always wants the recipe for this, so thank you so much for putting it online.  I have the Martha Stewert baking book that this recipe was published in, but I don't always have it with me when I travel and need the recipe.  I'm on travel right now and plan to make blueberry and tart cherry slab pies, and maybe an apple one since they are now in season.

Martha Stewart Member

Rating: Unrated

03/12/2011

                It seemed as though I did not have enough dough to make such a big pie! I tired my best but the dough was so thin and still didn't cover the pan and filling! I had to dump it all into a square caserole dish... I'll let you know how that works out. Was I subboed to double the recipie for the brisee?

Martha Stewart Member

Rating: Unrated

08/14/2008

                This was a big hit at a party but a lot of my filling ran out. Anyway we had delicious berry slab pie/cobbler.

Martha Stewart Member

Rating: Unrated

04/29/2008

                a special treat for friends  a real treat !!!

Martha Stewart Member

Rating: Unrated

04/29/2008

                click on the "slab pie pate brisee" that's in the ingredients list.

Martha Stewart Member

Rating: Unrated

04/29/2008

                The pie crust is the "Slab Pie Pate Brisee".  You click on that and you will go to the recipe.  I wonder if the ready made pie crusts will work?

Martha Stewart Member

Rating: Unrated

04/29/2008

                I don't understand where the pie crust comes from.  Do I make it?  From what recipe?  Do I buy it pre-made?

Martha Stewart Member

Rating: Unrated

09/12/2013

                I have made this recipe with tart cherries over and over again.  It is requested at my husbands work place over and over again.  Someone always wants the recipe for this, so thank you so much for putting it online.  I have the Martha Stewert baking book that this recipe was published in, but I don't always have it with me when I travel and need the recipe.  I'm on travel right now and plan to make blueberry and tart cherry slab pies, and maybe an apple one since they are now in season.

Rating: Unrated

Rating: Unrated

03/12/2011

                It seemed as though I did not have enough dough to make such a big pie! I tired my best but the dough was so thin and still didn't cover the pan and filling! I had to dump it all into a square caserole dish... I'll let you know how that works out. Was I subboed to double the recipie for the brisee?

Rating: Unrated

08/14/2008

                This was a big hit at a party but a lot of my filling ran out. Anyway we had delicious berry slab pie/cobbler.

Rating: Unrated

04/29/2008

                a special treat for friends  a real treat !!!  


                    
                click on the "slab pie pate brisee" that's in the ingredients list.  


                    
                The pie crust is the "Slab Pie Pate Brisee".  You click on that and you will go to the recipe.  I wonder if the ready made pie crusts will work?  


                    
                I don't understand where the pie crust comes from.  Do I make it?  From what recipe?  Do I buy it pre-made?

All Reviews for Slab Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Slab Pie

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest