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:
It’s name is a “slab pie” – generally you wouldn’t associate that with something marginal in size.
It was filling an entire 1/2 sheet pan – baking cookies on a half sheet gives you a nice amount, but there is a majority of empty space between the cookies. This was FILLING the entire 1/2 sheet!
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. 😉
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!
8 c (1000g) Flour
1 c (200g) Sugar
2 t (10g) Sea Salt or Kosher Salt
1 lb (455g) unsalted cold Butter, cut into 1/2" pieces
3 lrg. Eggs
1/2 c (120ml) cold Water
Slab Pie Filling Ingredients
1 Pint (12 oz or 340g) Blueberries
1 Pint (12 oz or 340g) Raspberries
1 Pint (12 oz or 340g) Blackberries
1 c (200g) Sugar
3 T (24g) Cornstarch
1 1/2 c (270g) Chocolate Chips
Cream for brushing top of slab pie
Powdered Sugar to dust slab pie
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.
Combine berries in a large bowl. In a medium bowl whisk together pie filling sugar (1 c) and cornstarch until well combined. Add sugar mix to berries and gently toss to coat berries. Set aside.
Make Dough. In a large bowl, whisk together dough flour, sugar, and salt. Pinching with your fingers or using a pastry blender, incorporated butter into mixture until no large pieces of butter remain and mixture has a crumbly texture.
Whisk eggs and cold water together. Make a well in the middle of the flour mixture, then pour egg mix into well. Working from the center out, combine egg and flour mixes together until the dough holds together. If necessary adjust with a little additional flour or cold water if dough is sticky or if not holding together.
Divide dough into a 2/3 and 1/3 portion.
On a large floured surface, roll out larger portion of dough to a 24"x19" rectangle (I'll roll out slightly larger then trim edges straight to the dimensions), dusting the underside and top of dough with flour a few times while rolling out to keep dough from sticking.
Gently roll the dough around the rolling pin, then unroll it over the first sheet pan. Adjust dough so it sits evenly into sheet pan then dock the pastry by pressing in with your fingertips several times making indentions across the bottom of the pastry.
Layer in chocolate chips. Layer in berry mix. Set aside.
Roll out remain 1/3 dough portion to just larger than 18"x13". Flip your second sheet pan upside down and gently press into dough. Use impression to cut dough to size, gently roll it around rolling pin, then unroll it over the slab pie to form top crust.
Fold excess dough bottom, up and around to meet pie top and gently pinch to form top edge. Brush top and edges with cream. Using kitchen scissors or a knife cut slits into top of slab pie.
Place in oven and bake 30-40 minutes or until top is golden. Remove from oven and allow to cool. Dust with powdered sugar, slice and serve.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.