Wild Berry Slab Pie with Crème Fraîche
Servings:
24
prep time:
45 mins
cook time:
1 hour 45 mins
Total time:
2 hours 30 mins
Ingredients
-
5 cups all-purpose flour
-
¼ cup sugar
-
1 teaspoon salt
-
Vermont Creamery Sea Salt Cultured Butter , cut into chunks
2 cups
-
¾ cup plus 6-8 tablespoons cold water
-
24 ounces strawberries, hulled, sliced
-
12 ounces blackberries
-
12 ounces blueberries
-
6 ounces raspberries
-
2 teaspoons orange zest
-
1 cup sugar
-
½ cup cornstarch
-
1 large egg, beaten
-
Sanding sugar
-
Vermont Creamery Crème Fraîche,
Directions
- Heat oven to 400ºF.
- Combine flour, 1/4 cup sugar and salt in bowl of large food processor. Pulse to combine. Add butter; pulse until butter is pea-sized. Add 3/4 cup cold water; pulse until incorporated. Continue adding cold water 1 tablespoon at a time, just until flour is moistened and holds together when squeezed. Divide dough in half. Shape each into ball; flatten slightly. Wrap one ball in plastic food wrap; refrigerate.
- Roll out remaining dough ball on lightly floured surface into 19x14-inch rectangle. Place onto bottom of ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate.
- Place berries and orange zest in large bowl. Stir together 1 cup sugar and cornstarch in small bowl. Add sugar mixture to berries; toss to coat. Set aside.
- Pat refrigerated dough into rough rectangle. Roll to form an 18"x12" rectangle. Using a pastry wheel or sharp knife, cut dough on the diagonal into twenty 1" strips.
- Pour filling into refrigerated crust.
- Using every other strip (this insures correct length) place 10 strips diagonally across pan. Weave remaining strips through at rough angles. Refer to recipe image to help with placement.
- Fold trimmed edge of bottom crust over strips, building up an edge. Seal, crimp or flute edge. Brush strips with beaten egg; sprinkle with sanding sugar. Bake 38-42 minutes or until crust is browned and filling is bubbly. Let cool slightly before serving.
- Serve with dollops of crème fraîche.
- NOTE: American Test Kitchen has an excellent video explaining this basket weave technique titled "How to Decorate a Double-Crust Slab Pie with Christie Morrison"
