Easy, Breezy, Beautiful Slab Pie
Today: Feed the masses at your next summer gathering with an ooey, gooey, tasty mess.
Slab pies are pretty easy to love: They require about the same amount of time as a round pie, but they feed a heck of a lot more people; you can fill them with just about any fruit you like; and the crust-to-fruit ratio is spot on. With a lattice top like this one, slab pie looks like the juiciest, most delicious woven blanket you’ve ever seen. I mean, don’t you just want to curl up with this thing?
Slab pies are most often made in a jelly roll pan, but for this version I wanted something that was part slab pie, part giant pop tart, and sturdy enough to hold and eat without a fork, if necessary. I used my favorite rye crust (with a few alterations) for the base, then I filled it with a simple mixture of blueberries, sugar, flour (to thicken all those delicious juices), and some fresh lemon zest and ginger for a little zing. I love the bright flavor of grated fresh ginger in summer pies; it works with just about any fruit.
I don’t mind pies that are big, juicy messes, so I gave this slab pie a lattice top — which caused a bit of leakage onto the sheet pan. For a less juicy mess, roll out the second crust and lay it over the berries like you would with a traditional double-crust pie, then fold the bottom edge up over the top and seal it well with a fork. Either way, you’ll have to fight me for a corner piece.
More: Looking for more blueberry messes? Try a schlumpf.