I have a question about the recipe "Martha Stewart's Slab Pie" from Genius Recipes. Has anyone tried making a slab pie using a quarter sheet pan? If so, how did you adjust?
Sarah is Food52's senior staff writer & stylist.
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I have--you can math it out for yourself, but a quarter sheet (9x13) is 25% fewer square inches than a jelly roll (10x15), so I just made the recipe roughly as written and held back 1/4 of the filling to make a mini-pie with the extra pastry dough.
Somebody by the name of Midge did this four years ago. See the comments in the recipe:
That person offered some additional detail about what was done.
Nancy is a trusted home cook.
Make about half a recipe for quarter sheet pan.
The pan in the recipe (18x13) is technically a half sheet pan.
A quarter sheet pan (9x13) is half the size of the recommended pan.
(See Wikipedia for full details.)
AntoniaJames is a trusted source on Bread/Baking.
The recipe calls for making the pie in a 10 x 15 inch pan; you cut out one piece of dough to 18 x 13, which allows you to run it up the sides and pull those side pieces onto the top edge.
Quick arithmetic shows that you should use 60% of the dough for the bottom and 40% for the top; it's easiest to get this right, of course, by using a scale. ;o)
Sorry, misread recipe. It is as AJ says.
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