Makes two batches for our Peach-Raspberry Slab Pie.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.
Rating: Unrated
Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.
Rating: Unrated
Please supply filling and baking instructions!
Rating: Unrated
There is no instruction on how long to bake the pie!