Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Slab Pie 3.0 (55) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 12, 2012 Print Share Share Tweet Pin Email Yield: 1 15-by-10-inch pie This pie can be made with any berry or stone fruit. Ingredients All-purpose flour, for dusting Slab Pie Pate Brisee 2 ½ pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups) 1 ¼ cups granulated sugar ¼ cup cornstarch Juice of 1/2 lemon (about 1 tablespoon) ¼ teaspoon salt 2 tablespoons heavy cream ¼ cup sanding sugar Directions 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. In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. 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. 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. Print