Have you ever had a slab pie? I know, it’s not the most appealing name, but once you taste it, you’ll overlook that! A slab pie contains a yummy fruit filling between two layers of flaky pastry, drizzled (using a heavy hand) with a gorgeous glaze.
I’ve been wanting to make this for a few years, but was intimidated by the thought of making pastry then rolling it to a large enough sheet. Silly me. It was quite simple, especially since you make the pastry in a food processor. The chilled dough rolled out beautifully, and my favorite GI Joe declared it the best dessert I’ve ever made. See why he’s my favorite?
Raspberry Slab Pie
- 6 cups raspberries (fresh or frozen)
- 1 to 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- Juice of 1/2 lemon
- Large pinch of salt
- All purpose flour, for rolling out dough
- Pastry for slab pie (recipe follows)
- 1 cup sifted powedered sugar
- 1 to 2 tablespoons milk
- Preheat oven to 375 degrees. If using frozen raspberries, defrost and drain. In a large bowl, combine berries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
- On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour raspberry mixture into lined baking sheet; set aside.
- On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over.
- Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
- In a medium bowl, stir together powdered sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Cut into 24 pieces and serve warm or room temperature.
Pastry for Slab Pie
- 3 3/4 cups all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups chilled (3 sticks) unsalted butter, cut in pieces
- 6 to 12 tablespoons ice water
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.
Important things to remember: Make the dough in advance, and thaw and drain your berries before using, or you’ll end up with a soggy mess.
This adventure took a couple of hours, but only ten minutes hands on time to make the pastry, then another twenty to mix the filling, roll the pastry, and get it put together in the pan. The rest was chilling time and baking time. Chilling time for the pastry, but, by all means, you can chill a little, too, while you’re waiting.
The great thing about this is that you’ll cut it into 24 pieces, and be the hero who can feed a crowd at a get-together, church supper, or at your own dinner table.