Fresh Berry Slab Pie
Author: 
 
Filling recipe adapted from Martha Stewart
Ingredients
  • standard ¼ sized rimmed sheet pan for the slab pie but place it on a larger sheet pan to catch drips in the oven when baking.
  • 2 boxes of refrigerated dough, I used Trader Joe's. ( You might end up with a little extra) If frozen defrost according to package.
  • 8 cups of fresh berries, I used mostly blueberries with a pint of raspberries but you can add blackberries or just use one type, whatever you prefer.
  • ½ cup sugar
  • 3 Tablespoons corn starch
  • 1 Tablespoon of lemon zest
  • 3 tablespoons of lemon juice
  • 1 egg whisked with a bit of water to brush over the top and crust
Instructions
  1. Heat oven to 400F.
  2. In a large bowl add the berries, zest, cornstarch, sugar, and lemon juice, toss gently to make sure everything is coated, set aside to form crust.
  3. Take one box of the dough, ball it together and roll it out into a rectangle making sure you have enough over hang to make a nice edge all the way around. I found I needed to use more dough so I opened the second box and pieced it together giving me more for my over hang which was really easy.
  4. Once the bottom crust is formed and edges nicely crimped, scoop out the berry filling into it, don't pour it because you don't need the excess juice that might be on the bottom of the bowl, so just scoop it out.
  5. Now take more dough and roll it out so you can do cutouts if you like. I did stars on mine.
  6. Place the cutouts over the berries.
  7. Use your egg wash and with a pastry brush cover the edge of the crust and the cutouts, this will ensure a nice golden color when finished.
  8. NOW REDUCE TEMPERATURE TO 375F.
  9. Place the prepared pie into the oven and set your timer for 60 minutes, but check at 55 minutes to see how it looks.
  10. I added 10 more minutes to mine to get the color I wanted, and you should be able to see the blueberries thickening and slightly bubbling, if it looks too runny put it in for a few minutes more.
  11. Let it cool way before eating this, I suggest hours.
  12. I made mine in the morning and served it after dinner, it cut beautiful that way.
  13. It can stay out for 2 days un refrigerated with foil loosely covering it, after 2 days refrigerate, that is if you have leftovers.
  14. Serves 10- 12
  15. Serve with a scoop of ice cream, you won't regret it!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/06/fresh-berry-slab-pie.html