No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Slab Pie

This pie can be made with any berry or stone fruit.

  • yield: Makes one 15-by-10-inch pie

advertisement

advertisement

Ingredients

  • All-purpose flour, for dusting
  • Slab Pie Pate Brisee
  • 2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 1/4 cup sanding sugar

Directions

  1. Step 1

    Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.

  2. Step 2

    In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.

  3. Step 3

    On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.

  4. Step 4

    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.

Source
The Martha Stewart Show, May 2006

advertisement

advertisement

Reviews (7)

  • tlcdesignco 12 Sep, 2013

    I have made this recipe with tart cherries over and over again. It is requested at my husbands work place over and over again. Someone always wants the recipe for this, so thank you so much for putting it online. I have the Martha Stewert baking book that this recipe was published in, but I don't always have it with me when I travel and need the recipe. I'm on travel right now and plan to make blueberry and tart cherry slab pies, and maybe an apple one since they are now in season.

  • mellis8782 12 Mar, 2011

    It seemed as though I did not have enough dough to make such a big pie! I tired my best but the dough was so thin and still didn't cover the pan and filling! I had to dump it all into a square caserole dish... I'll let you know how that works out. Was I subboed to double the recipie for the brisee?

  • judypatel 14 Aug, 2008

    This was a big hit at a party but a lot of my filling ran out. Anyway we had delicious berry slab pie/cobbler.

  • no1maga 29 Apr, 2008

    a special treat for friends a real treat !!!

  • fivehummingbirds 29 Apr, 2008

    click on the "slab pie pate brisee" that's in the ingredients list.

  • esmommy 29 Apr, 2008

    The pie crust is the "Slab Pie Pate Brisee". You click on that and you will go to the recipe. I wonder if the ready made pie crusts will work?

  • DebbieGlenn 29 Apr, 2008

    I don't understand where the pie crust comes from. Do I make it? From what recipe? Do I buy it pre-made?