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Chocolate Triple-Berry Slab Pie
Posted By Todd & Diane On August 12, 2012 @ 9:17 pm In Celebrations,Chocolate,Desserts,Food,Garden Recipes,Recipes,Vegetarian Recipes | 40 Comments
The first attempt at this slab pie recipe I had one immediate reaction, “Holy crap this is a big pie!”
You’d think I’d intuitively know that based off of a couple factors:
Yet these subtle indicators did nothing to help my baking math and I way underestimated the amount of dough and berries I’d need. After rolling out what was thought to be a huge amount of dough, I barely had enough for the bottom. And as my mounds of mixed berries scarcely served their purpose and Diane graciously went on a quick berry run to acquire a proper berry bounty.
After a quick scramble to toss together another batch of dough for the top, the end result was quite tasty. Exquisitely tasty really, and it demanded an immediate remake to refine the quantities. The end result is a dessert fit for a feast! Especially for those summertime backyard gatherings or for those upcoming game day parties.
I based the dough loosely on my new favorite tart dough recipe, just adding a bit of sugar to sweeten it slightly and adjusting quantities a bit to keep it simple to make, nice to handle, and still having the texture I was looking for. Add a layer of chocolate chips which melt down perfectly when the pie is baked. Then toss together a ton of berries (one can never have too many berries!), then bake, slice and serve. With a dusting of powdered sugar.
As long as you have at least a 2’x3′ section of counter space to roll it out, this slab is well worth the monstrous proportions. And if your clan can’t eat it all, I’m sure there is a neighbor or two who could use a little sweetening up.
Layer pie fillings
fresh raspberries, blueberries and blackberries
brush with heavy cream
Two slices per person (or maybe three)
Yield: Makes One 13"x18" Pie
Total Time: 1 hour
This makes a massive slab pie, easily serving a small army or a few teenagers. At first it may seem intimidating to roll the dough so large then transfer it to the 1/2 sheet pans, but this dough handles quite easily and if you happen to break it, you can always patch with dough scraps. If you have less to feed, then you can always divide the recipe in half and use a 1/4 sheet pan, but there are always neighbors who will take the leftovers so we encourage you to give the full recipe a shot!
Preheat oven to 400° F. Set aside two 1/2 sheet pans (18"x13") You'll use one for the slab pie, the other as a template.
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