Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Slab Pie Pate Brisee 3.3 (7) 4 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: VICTORIA PEARSON Yield: 1 12-by-16-inch rectangle Makes two batches for our Peach-Raspberry Slab Pie. Ingredients 2 ½ cups all-purpose flour 1 ½ teaspoons coarse salt 1 teaspoon sugar 2 sticks (8 ounces) cold unsalted butter, cut into small pieces 6 to 8 tablespoons ice water Directions Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.) Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight). Cook's Notes Dough can be frozen for up to 1 month. Rate it Print