So, I have not been around much this week. This was final exam week, and of course I thought I could study adequately and still post here, so I didn’t schedule any posts ahead of time. I was wrong, so I will try to do better at the end of next semester. I also haven’t cooked anything in forever due to the studying – ok, it just seems like forever. It has been a couple of weeks since I made this blackberry slab pie though. I’ve always wanted to make one, but have never gotten around to it before. I have to say, it is probably my favorite recipe I have made this summer.
I used my favorite pie crust recipe and made double for a two crust pie. If you are short on time, you could use a store bought crust instead, and this would be super quick to make (except for the bake time). I divided the dough into two portions, one slightly larger than the other (about 60%-40%). Then, I rolled the larger portion into a rectangle about 12″ x 17″ and lined a rimmed cookie sheet (10″ x 15 “) with the dough.
After lining the cookie sheet with the dough, I topped it with a blackberry-cornstarch-sugar mixture.
Then, I rolled out the second crust, covered the berries with it, and pressed the edges together.
Then, I brushed the top crust with butter
sprinkled it with sugar, cut some slits in the top to vent it,
and baked it until it was golden brown and bubbly. Then came the hard part – letting it cool before I cut it. Of course, I probably didn’t really wait long enough. That is why there is juice running out of it, but who can wait and warm, sweet blackberry juice is definitely a good thing.
Blackberry Slab Pie
- 2 1/2 cups all-purpose flour
- 2 sticks (1 cup) unsalted butter, cold and cut in 1 inch slices
- 1/2 tsp. kosher salt
- 6 Tbsps. ice water
- 2 Tbsps. unsalted butter, melted
- 1/4 cup sugar
- 5-6 cups blackberries
- 1/4 cup cornstarch
- 1 cup sugar (If your berries are tart, you might want a little more sugar.)
- Preheat oven to 350 degrees.
- Pulse together flour, butter, and salt in a food processor using the knife blade until crumbly.
- While the food processor runs, gradually at water. Let the processor run until the dough begins to stick together. You made need to add a drop or two more of water, but only add a drop at a time.
- Press the dough into two disks, one slightly larger than the other, wrap in plastic wrap, and refrigerate for one hour.
- Remove the dough from the refrigerator and roll out the larger disk between two sheet of parchment into a rectangle approximately 12″ x 17″.
- Roll out the other piece of dough in the same manner, making the rectangle approximately 11″ x 16″.
- Remove the top sheet of parchment from the larger rectangle and turn it dough side down into a 10″ x 15″ rimmed baking sheet. Then remove the other sheet.
- Spread blackberry filling over the the bottom crust.
- Top with the top crust using the same method of removing one sheet, fitting the dough and then removing the other sheet.
- Press together edges to seal.
- Brush with remaining melted butter.
- Sprinkle with sugar.
- Cut several slits in the top crust to vent and bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
- Allow to cool at least 30 minutes (in pan) before serving. It will still be very warm. If you want it to be more set up, you might want to wait up to an hour before cutting it.
- Gently stir together blackberries, cornstarch, and sugar until berries are well coated, trying not break them.
Pie crust adapted slightly from Saveur.