Wild Berry Slab Pie with Crème Fraiche

Directions

• STEP 1

  Heat oven to 400°F.

• STEP 2

  Combine 5 cups flour, 1/4 cup sugar and salt in bowl of large food processor. Pulse to combine. Add 3/4 cup butter chunks. Pulse until mixture resembles coarse crumbs. Add remaining 1/4 cup butter chunks; pulse until added butter is the size of small peas. 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.