Make Ahead

Martha Stewart's Slab Pie

June 25, 2013
Photo by James Ransom
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
Ingredients
  • 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 cups granulated sugar
  • 1/4 cup cornstarch
  • Juice of 1/2 a lemon (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 1/4 cup sanding sugar (or granulated sugar)
  • 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
In This Recipe
Directions
  1. Slab Pie
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. Slab Pie Pate Brisee
  2. 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.)
  3. 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).

See Reviews

See what other Food52ers are saying.

  • d wright downs
    d wright downs
  • Donna
    Donna
  • placidplaid
    placidplaid
  • fanaledrinks
    fanaledrinks
  • EmilyC
    EmilyC
Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.