Mixed Berry Slab Pie

This is the dessert we had at our first barbecue of season and everyone loved it.  It is a great summer dessert to take to a large gathering or pot luck because of it's size and it can be made with all the different summertime berries and fruits in season. Or you can make it as a fall dessert with apples for a Apple Slab Pie.  My neighbor says that she has made this recipe with apples, cherries (both sweet and pie cherries), blackberries, peaches/nectarines, and raspberries or some combination of these fruits. Some of her favorite recipes are from Smitten Kitchen and this particular recipe was adapted from the sour cherry slab pie recipe and the apple slab pie recipe.  She says she will need to adjust the recipe to fit her pans, both pie crust and filling but I will include here the amounts from Smitten Kitchen adding in her little changes she makes.  

Serves 20

Pie Dough 

3-3/4 cups flour
1-1/2  tablespoon sugar
1-1/2 teaspoon salt
3 sticks or 1-1/2 cups unsalted butter, very cold

1.  Fill a 1-1/2 cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. 

(My neighbor will make her pie crust with half cold water and half vodka so then you would be using 3/4 cup ice cold water and 3/4 cup vodka mixed together)

2.  In a food processor, mix together the flour, sugar and salt. Add the very cold unsalted butter until the consistency of course sand.3.  Place the flour mixture into a large bowl. Drizzle 3/4 cup of the ice-cold water/vodka mixture over the flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water/vodka mixture to bring it together, but add it a tablespoon at a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there.   Gather the damp clumps together into one mound, kneading them gently together.

4.  Divide the dough in half, and place each half on a large piece of plastic wrap and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Pie

6 cups of frozen mixed berries, thawed

3/4 to 1-1/4 cups sugar

1/4 cup cornstarch

juice of half a lemon

pinch or 2 of salt

2 Tbsp. heavy cream

raw sugar

Glaze:

1 cup confectioners' sugar

1-2 Tbsp. milk (or 1 Tbsp. water plus 1 Tbsp. lemon juice if you want it less sweet)

1.  Preheat oven  to 375 degree.  

2.  In a large bowl, combine mixed berries, sugar, cornstarch, lemon juice, and salt.  Stir to combine and set aside.

3.  On a lightly floured surface, roll out a piece of dough into an 18 X 12-inch rectangle.  (Must work quickly to keep the dough as cold as possible.  If it softens, toss in the freezer for a couple of minutes)  Use enough flour so it doesn't stick to the counter.

4.  Transfer dough to a 15 x 10 X 1 inch rimmed baking sheet.  

5.  Pour mixed berry mixture into lined baking sheet and dot with unsalted butter.  Set aside.

6.  On a lightly floured surface, roll out remaining piece of dough into a 16 X 11 inch rectangle.

7.  Drape over filling.  Bring bottom pastry up and over top pastry.  Pinch edges to seal.  Using a fork, prick top crust all over.  Brush with heavy cream and sprinkle with raw sugar.

8.  Bake until crust is golden and filling is bubbling, 40-55 minutes.  Transfer to wire rack until just warm to the touch, about 45 minutes.

9.  In a medium bowl, stir together confectioners' sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over the top.  

Serve warm or room temperature.