This time of year, there are plenty of fresh berries on hand. I am a huge proponent of using them, of course. I wanted to show how simple these slab pies are to make from frozen berries. Honestly, using frozen berries is so easy!
Start with your pie dough. I always make mine the night before. For this recipe I used my standard recipe. For slab pies, I generally use this recipe times 1.5. This is why I had the circles over the top instead of a lattice or standard rolled top. It isn't the prettiest pie I've ever made, but it worked.
So, roll your bottom crust. Remember to roll it several inches bigger than the pan. Roll edge over, and crimp as desired. Set in freezer while you prep your filling.
For the filling, Combine the frozen berries, sugar, lemon juice and cornstarch.
Pour into prepared crust. Return to freezer. Next, is the top. Now if you make the amount of crust as you should, a lattice top is preferable. If you only have enough crust for a regular sized batch, you can do as I did and cut circles and layer on top of crust.
Brush circles with egg wash and sugar.
Bake until pie is golden and filling is bubbly.
If you allow it to cool, it is easier to cut and serve. If you can't resist, serve it right away and just enjoy it like it is!
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Partial Wheat Pie Dough
- 1 ½ cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- ⅓ cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Slab pie- from frozen berries
- 6 cups frozen berries I used 5 cups raspberries and 1 cup blueberries. It was just what I had on hand. Use what you choose.
- ½ cup sugar This is a variable. You can use a little more or a little less, it's up to you.
- 2 tablespoons fresh lemon juice
- ¼ cup cornstarch I like my pies juicy, if you prefer your's a little more set, add in another 2 tablespoons
- ½ teaspoon salt
- Make pie dough according to directions. for a slab pie, you need to make the recipe x1.5. Refrigerate at least 2-3 hours or overnight. I generally prefer to to make it the night before, it's just easier. If you don't want to make your own dough, or don't have time, BUY IT! Not a big deal. The day you are ready to make the pie, preheat oven to 375 degrees. Take a little over half your dough and roll for the bottom crust. Remember to roll it several inches larger than the pan. Pat into place in the pan. Roll over edges and crimp. If you want a more decorative crust, I think it's a good idea. Now, place in freezer while you are making the filling. Mix the filling in large bowl. Mix the berries, sugar, cornstarch, salt, and lemon juice. Mix well. Pour into prepared bottom crust. Return to freezer while you prep the top crust. Roll top crust. At this point, decide how you want it done. You can do a regular solid piece for the top, lattice, circles like I did, or other decorative crusts. Your choice! I only have a regular recipe for pie dough, so I was limited on what I could do for the top. I simply cut as many circles as I could get out of it and spread them across the top.Now, brush with egg wash an sprinkle with sugar.Bake until golden brown and the filling is bubbly. Remove from oven. Now, it's delicious warm, and I love it this way. I also like it cooled. It's easier to cut. I also like it chilled in the fridge, so sometimes I do that as well. It's great any way you take it. It is also so good with whipped cream, or ice cream. Yum!!Now, sit back and enjoy. You deserve it! Pie is lot of work!