Wild Berry Slab Pie with Crème Fraiche

24 servings
45 min prep time
02 hrs 30 min total time

A slab pie for a crowd and crust lovers alike. With a mix of juicy berries, hint of orange zest and dollop of crème fraîche, this is the perfect summer pie. 

Ingredients

Crust

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

2 cups cold Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat cut into chunks

3/4 cup plus 6-8 tablespoons cold water

Filling

1 quart (3 1/2 cups) fresh strawberries, hulled, sliced

12 ounces (1 1/2 cups) fresh blackberries

1 pint (2 cups) fresh blueberries

6 ounces (1 cup) fresh raspberries

2 teaspoons freshly grated orange zest

1 cup sugar

1/2 cup cornstarch

Topping

1 large egg, beaten

Sanding sugar

Vermont Creamery Crème Fraîche as desired

Directions

  • STEP 1

    Heat oven to 400°F.

  • STEP 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.
     

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 6

    Pour filling into refrigerated crust.

  • STEP 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.

  • STEP 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.

  • STEP 9

    Serve with dollops of crème fraîche.