This Blackberry Slab Pie has a flaky pastry crust filled with lightly sweetened blackberries and a whisper of lemon. When you need to feed a crowd, Slab Pie is the way to go.
What is a slab pie?
Good news! A slab pie is a pie that feeds 3x as many people as a regular round pie. Or, no judgement, feeds the same number of people 3x as much pie. Either way, it is an established fact that more pie is always a good thing.
So when you want to feed a crowd, or you just really love pie, this Blackberry Slab Pie is just the ticket. Not only is it supersized, with it’s chunky lattice top it’s incredibly pretty. I literally got oohs and ahhs when I took it out of the oven at a get-together.
Scroll through the step-by-step process photos to see how to make a slab pie:
Tips for Making Blackberry Slab Pie:
- You can use fresh or frozen blackberries.
- Make the pie dough the day before and let it rest in the refrigerator overnight or at least 3-4 hours. This not only relaxes the gluten in the dough, it allows time for the water to hydrate the flour.
- You will need a triple batch of pie dough to make a 1/2 sheet slab pie. I mixed the dough all at once in a really big bowl. If you find it difficult to mix a large triple batch you can mix the recipe in three separate batches.
- Watch this video to see how to weave a lattice crust.
- A 1/2 sheet pie will feed about 24-30. You can make half the recipe and bake it in a 1/4 sheet pan for a smaller gathering.
- Make sure you bake the pie until the juices at the very center are bubbling, otherwise the cornstarch will not activate to thicken the juices in the pie.
- I like to sprinkle the crust with Demerara sugar for a crunchy finish. Granulated sugar can be used as a substitute. Because the dough is not very sweet, that little hit of sugar at the top is the perfect finish.
- I like to serve this pie slightly warm. A scoop of vanilla ice cream would not be out of place.
- Store the pie at room temperature. You can rewarm leftovers in the oven before serving.
More blackberry recipes
- Blackberry Lavender Preserves
- Blackberry Tart
- Blackberry Sorbet
- Blackberry Pate de Fruit
- Blackberry Buttermilk Pie
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Blackberry Slab Pie
- 3x recipe Perfect Pie Crust
- 3 pounds blackberries (fresh or frozen )
- 10 oz granulated sugar (1 ¼ cups)
- 1 lemon (zested and juiced)
- 3 oz corn starch (½ cup)
- ¼ teaspoons salt
- 1 egg (for egg wash)
- Demerara sugar for topping
- Make the pie dough according to the recipe and chill at least 2-3 hours or overnight.
- Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Divide the pie dough into 2 equal pieces. If the dough is very crumbly, knead a few time to bring it together.
- On a lightly floured surface, roll one portion of the dough to a 1/8" thick rectangle at least 20"x16". You can roll a little bigger to get the right thickness. Roll the dough onto the rolling pin to transfer it to the prepared pan. Sprinkle a light layer of flour over the dough in the pan.
- Roll the other piece of dough to a 1/8" thick rectangle at least 24" long (about 18" wide). Sprinkle flour over the dough and fold in 1/2, sprinkle with flour and fold again. Place the folded top crust into the pan. Put the pan in the refrigerator to chill while you prepare the filling.
- Toss together 3 pounds blackberries, 10 oz granulated sugar, juice and zest from 1 lemon, 3 oz corn starch and ¼ teaspoons salt.
- Remove the folded top crust from the pan then pour the berries into the crust. Evenly distribute any clumps of sugar over the berries.
- Unfold the top crust. Use a pizza cutter or sharp knife to cut along the long side of the rectangle to even out the edge. Use a ruler to mark 2" increments across the dough. Cut the dough into 2" wide strips. Lay 5 strips, long-ways, evenly spaced over the pie filling. Cut the remaining strips in 1/2 so they are 12" long.
- Watch this video to see how to weave a lattice crust. Trim all the top strips so they are just touching the edge of the pan. Trim the bottom crust to about 1/2" over the edge of the pan. Egg wash around the edges. Fold the bottom crust over to enclose the stripes. Use your fingers or a fork to crimp the edges. Egg wash the entire pie and sprinkle with Demerarra or granulated sugar. Chill the assembled pie for 30 minutes.
- While the pie chills, preheat the oven to 375 °F. Bake the pie on the bottom rack of the oven until the juices in the middle are bubbling and the crust is golden brown, about 45 minutes.
- Serve slightly warm or room temperature.
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