Martha Stewart's Slab Pie

By • June 25, 2013 • 17 Comments


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Author Notes: A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha Stewart has made all kinds of versions -- below is a distilled template that can work with any berry or stone fruit that's in season near you. Adapted slightly from Martha Stewart's Baking Handbook (Clarkson Potter, 2005)Genius Recipes

Makes one 15-by-10-inch pie

Slab Pie

  • All purpose flour, for dusting
  • Pate Brisee (recipe below)
  • 6 cups fresh sour cherries, stemmed and pitted; or 6 cups fresh mixed berries; or 7 medium peaches, cut into 1/2-inch pieces (about 8 cups)
  • 1 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • Juice of 1/2 a lemon (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/4 cup sanding sugar (or granulated sugar)
  1. Heat oven to 375 degrees F. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to an 18-by-13-inch rectangle, trimming excess dough. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
  2. In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
  3. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface of pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.
  4. 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.

Slab Pie Pate Brisee

  • 5 cups all purpose flour
  • 1 tablespoon coarse salt
  • 2 teaspoons sugar
  • 1 pound (4 sticks) cold unsalted butter, cut into small cubes
  • 12 to 16 tablespoons ice water
  1. Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
  2. Turn dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). Flatten dough, and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).

Comments (17) Questions (0)

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6 months ago meeyauw

We've been making these for generations in New England. Men love them because they can grab a slab and take it out when logging or farming.

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8 months ago Ceege

I am making this slab pie for a church function. Since I need to make it the day before, can this be partially made and then baked the morning I need it? I would like to make the crusts, roll out the bottom one and place in pan (covered w/saran wrap). Then perhaps get the peaches ready with a tad of lemon juice to keep them from getting dark. Then place both the peaches and bottom crust in fridge. I will mix up the sugar/cornstarch mixture and set aside. Then next morning roll out the top crust and put it all together and bake. I had thought to put the whole pie together and refrigerate, but was afraid the crust would be too soggy to bake correctly the next day. Does anyone have any thoughts on this method or perhaps have a better idea.

Stringio

10 months ago Yvonne Tremblay

Egg wash gives a shinier finish, good if you add sugar sprinkle on top as sticks better. Yolk gives more golden colour, whites more clear. Can beat whole egg then brush on. Milk or cream helps baking to brown (eg. scones, biscuits).

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10 months ago flowers4amy

I used 7 cups of mulberries instead of mixed berries and it was delicious! Does anyone know what the difference is between brushing the top crust with cream or egg? I used cream but an egg certainly would've been less expensive.

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10 months ago Gail Viechnicki

Loved this! A great way to eat pie out of hand.

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10 months ago bricksoj

i made this last night just because it seemed like a good tuesday night activity, and it turned out FABULOUS. increased the fruit to 8c (3 pint packages of blueberries just didn't seem enough when i added them to the crust) and cut the sugar on the fruit to 3/4 of a cup, which was more than enough. the ratio of fruit to crust made it super easy to serve and far less messy than traditional pie.

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10 months ago bricksoj

clarification: used all blueberries for the filling.

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10 months ago TaffyIsVictory

Are there any recommendations on how to prepare/freeze this ahead of time?

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

You could make and freeze the dough in advance (just give it a day to thaw in the fridge before you want to use it). Or you could make the whole pie and freeze it -- then just put it straight in the oven. It will take a bit longer to bake, but it should work fine!

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10 months ago Stephanie McNally

Has anyone tried to bake this in a half sheet size?

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

I haven't, but I think there might actually be enough dough in this recipe to work with (you just won't have as much leeway to trim it down). You'd want to bump up the filling proportionally though. Let us know if you try it!

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10 months ago Midge

In my rush to make this for a party yesterday, I unwittingly used a half sheet pan. I probably used about 7 cups of blueberries. It wasn't nearly as pretty as Kristen's but it seemed to be a big hit. Just had a piece cold from the fridge for second breakfast. Yum!

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10 months ago Gail Viechnicki

I have the same question as ATG117 - I'm making this now with nectarines, and wondered about the cornstarch.

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Gail, see my response to ATG117 below -- thanks!

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10 months ago ATG117

Would you change the amount of cornstarch if you were using peaches or cherries, etc.?

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

No, I wouldn't -- sorry for the delay!

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10 months ago Shalini

Hey! Is the SAVE button missing on this page?