Food & Cooking Recipes Recipes by Region French Recipes Pate Brisee for Sour Cherry Slab Pie 3.2 (15) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 15-by-10-by-1-inch pie Use this recipe to make our Sour Cherry Slab Pie. Ingredients 3 ¾ cups all-purpose flour 2 ½ teaspoons coarse salt 1 ½ teaspoons sugar 1 ½ cups chilled (3 sticks) unsalted butter, cut in pieces 6 to 12 tablespoons ice water Directions 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. Rate it Print