Berry Slab Pie
As we dive into summer with its backyard barbecues and pool parties, easy and fresh are what we want in dessert. A slab pie is the perfect warm weather treat, similar to a classic deep dish pie but on the lighter side due to its buttery crust. I don’t have to tell you that all pies are enhanced with a scoop of ice cream.
Serves 10 people
5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 cups unsalted butter, chilled
1/2 cup cold water
4 cups strawberries, sliced
1 cup blueberries
1 cup raspberries
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 lemon, zested
Juice of 1 lemon
1 tablespoon water
Combine egg and water and whisk. Using a pastry brush, paint the egg wash onto the dough before baking to create a glossy and golden finish.
Preheat oven to 350 degrees F and butter a 9×13 pan.
In a food processor combine flour, sugar and salt.
Slowly pulse the dry ingredients while adding the cold butter in cubes.
Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together.
Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out.
While the dough is chilling, prepare the berry fruit filling. Slice the strawberries, combine with blueberries and raspberries.
Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use).
Once dough is chilled, roll out to cover the bottom of the pan.
Add the filling to the top of the dough and spread evenly.
Roll out the remainder of the dough and cut into strips to make a lattice top.
Egg wash the dough.
Bake for 35-45 minutes or until crust is golden brown.
Click to sign up for the Advocate's weekly news digest and be the first to know what’s happening in Preston Hollow.