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Wild Berry Slab Pie with Crème Fraîche



prep time:

45 mins

cook time:

1 hour 45 mins

Total time:

2 hours 30 mins





  1. Heat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Roll refrigerated dough ball into 17x12-inch rectangle. Cut rectangle into 12 (1 1/2-inch-thick) diagonal strips with pastry wheel or sharp knife.
  6. Pour filling into refrigerated crust.
  7. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). Place remaining 6 strips at right angles, 1 inch apart, to the strips already in place to create lattice. Trim strips.
  8. 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.
  9. Serve with dollops of crème fraîche.