Slab Pie

Slab Pie

The Spruce / Kristina Vanni

  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: Serves 16

If you are looking for a way to feed pie to a crowd without preparing multiple pies, a slab pie is your answer. Slab pies are made in jelly roll pans or large sheet pans. These large pies are cut into squares instead of wedges, making them easy to slice and serve, while still tasting like the pies you know and love. A slab pie can be any traditional fruit pie like apple, peach, or berry, or festive ones like pumpkin, chocolate, or pecan. If you love pie, have a crowd to feed, and need a less fussy preparation method, make a slab pie or two and everyone will come back for seconds. 

This recipe uses frozen mixed berries so the pie can be enjoyed any time of year. Of course, when fresh fruit is in season, that can be used as well.

Ingredients

  • For the Crusts:
  • 5 cups all-purpose flour (divided)
  • 1/4 cup sugar (divided)
  • 1 teaspoon salt (divided)
  • 2 cups unsalted butter (cold, cut into cubes, and divided)
  • 18 to 20 tablespoons cold water (divided)
  • 1 large egg (beaten)
  • Sanding sugar
  • For the Filling:
  • 8 cups frozen mixed berries
  • 2 teaspoons orange zest
  • 1 cup sugar
  • 1/2 cup cornstarch
  • Optional: Vanilla ice cream

Steps to Make It

Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.

Make the Crusts

  1. Gather the ingredients. Preheat the oven to 400 F.

    Slab Pie ingredients
    The Spruce / Kristina Vanni
  2. In a large bowl, combine 2 1/2 cups of the flour, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. 

    Crust ingredients in a bowl
    The Spruce / Kristina Vanni
  3. Using a pastry blender, cut in 1 cup of the butter until the mixture resembles coarse crumbs. Stir in 9 tablespoons of the cold water (or as needed) with a fork just until the flour is moistened. 

    Mixing butter into the dry ingredients
    The Spruce / Kristina Vanni
  4. Roll out the dough onto a lightly floured surface into a 19x14-inch rectangle.

    Rolled out pie dough
    The Spruce / Kristina Vanni
  5. Place the pie pastry onto the bottom of an ungreased 15 x 10 x 1-inch baking pan, pressing firmly against bottom and sides. Chill while preparing the next steps. 

    Pie dough in a sheet pan
    The Spruce / Kristina Vanni
  6. In a large bowl, combine the remaining 2 1/2 cups flour, 2 tablespoons of the sugar and 1/2 teaspoon salt.

    Dry ingredients for pie dough
    The Spruce / Kristina Vanni
  7. Using a pastry blender, cut in the remaining 1 cup of the butter until the mixture resembles coarse crumbs. Stir in 9 tablespoons of the cold water (or as needed) with a fork just until the flour is moistened. 

    Mixing up pie dough
    The Spruce / Kristina Vanni
  8. Roll dough into the lightly floured surface into a 17 x 12-inch rectangle. 

    Rolled out pie dough
    The Spruce / Kristina Vanni
  9. Cut rectangle into 12 (1 1/2-inch thick) diagonal strips with sharp knife, pizza cutter, or pastry wheel.

    Pie dough cut into strips
    The Spruce / Kristina Vanni

Make the Filling and Bake

  1. In a medium bowl, combine the mixed berries with orange zest. 

    Berries in a bowl
    The Spruce / Kristina Vanni
  2. In a small bowl, stir together the sugar and cornstarch in a small bowl. 

    Sugar and cornstarch in a bowl
    The Spruce / Kristina Vanni
  3. Add the sugar mixture to the berries and toss to coat.

    Berry filling in a bowl
    The Spruce / Kristina Vanni
  4. Remove the prepared crust from the refrigerator and pour the berry filling into the crust. 

    Pie crust with berry filling
    The Spruce / Kristina Vanni
  5. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). 

    Strips of pie dough across the top
    The Spruce / Kristina Vanni
  6. Place the remaining 6 strips at right angles, 1 inch apart, to the strips already in place to create a lattice. Trim the ends and fold the trimmed edge of bottom crust over the strips, building up an edge. Seal, crimp, or flute edge. 

    Berry slab pie before baking
    The Spruce / Kristina Vanni
  7. Brush the strips with the beaten egg and sprinkle with sugar. Bake 38 to 42 minutes or until crust is browned and filling is bubbly. 

    Pie painted with egg wash
    The Spruce / Kristina Vanni
  8. Cool completely on a wire rack before serving.

    Cooling slab pie
    The Spruce / Kristina Vanni
  9. Serve with vanilla ice cream, if desired.

Recipe Variation

  • Try a blend of 2 cups of fresh strawberries (hulled and sliced), 2 cups of blackberries, 2 cups of blueberries, and 2 cups of raspberries.

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