Slab Pie Dough

This is one of my favorite go to pie pastry recipes. It’s been around a long time. I found it in an old pie book, can’t recall where but I’ve tweaked it a bit here and there over the years. So slab pie is just a pie that is baked in a sheet pan–this recipe is written for a quarter sheet pan. But it can be used for a tart pan or a pie dish. You’ll have some scraps leftover after trimming that you can use on top for fancy trim or in dibs and dabs for a rustic touch. I like slab pies because of the proportion of filling to dough is a bit different than a traditional pie dish but the beauty here is use it however you like. I love it because it’s so easy to whiz up in a processor or even with your fingers if you like doing it that way. It’s easy to work with–even if you don’t roll it out, it can be pressed into a tart pan, sheet pan or pie dish. Be sure and chill it well before baking. The baked texture is lovely. It freezes well if you want to do it ahead of time. Which brings me to this. Make this dough this weekend or one evening next week and it will be done, ready and waiting for you to fill. Use it for an unbaked pie, such as a custard pie or a baked pie, such as pecan or pumpkin. Instructions for both are included. This is my go to recipe for quiche crust too! Enjoy the bake!

Slab Pie Dough

Sibby Barrett

This is an easy go to dough recipe for tarts and pies.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

chilling time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Appetizer, Dessert, Brunch, Pastry

Cuisine American

Servings 10 10-12 servings

Equipment

• tart pan or sheet pan
• food processor

Ingredients

  

• 2 2/3 cup flour all purpose
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup very cold butter cut into 1" cubes
• 1/2 cup ice water
• 1 tablespoon apple cider vinegar

Instructions

 

• In the bowl of a food processor, combine the flour, sugar, salt and baking powder.  Pulse a few times to blend.  Sprinkle the butter pieces over the dry ingredients.  Process until the mixture resembles cornmeal, about 15-20 pulses.  You want to be able to still see bits of butter.

   

  Combine the water and vinegar.  Add about 3/4 of the liquid to the bowl.  Pulse about 10 times or until the dough begins to form a few small clumps.  Squeeze a handful of the dough together to see if it is binding together without dry floury pieces.  If needed, add the additional liquid and pulse 2 or 3 more times.  Scrap the dough onto a double strength sheet of plastic wrap. Pull the wrap up around the dough and knead a few times to bring dough together.  Flatten and shape into a rectangle. Wrap and chill for about an  hour or freeze for 30 minutes before rolling out. 

   

   

  Lightly grease and flour your pan. On a lightly floured surface, gently roll the dough out a few inches larger than your selected baking pan.  Gently lay dough into pan and press into corners.  Trim edges. Reserve these dough trimmings to use as fancy trim or rustic dabs on top of pie. 

   I usually place the pan of dough in the freezer for 10-15 minutes . If using for a filled pie that will be baked, line the crust with a sheet of foil or parchment and fill with baking beans. Bake at 375º for 15 minutes.  Remove paper and bake for an additional 5 minutes or until dry to the touch. Fill and bake as directed by your pie recipe.  If using for a pie that will be filled and not baked again (such as a custard pie),  line the crust with a sheet of foil or parchment and fill with baking beans.  Bake at 375º for 20 minutes.  Remove paper and bake for an additional 25 minutes or until golden brown and dry.  Let cool thoroughly before filling. 

   

Notes

This dough can be kept wrapped and chilled for up to a week before rolling out.  You can also freeze the dough, roll out the dough and place in desired pan and freeze in pan, ready to proceed with your recipe when ready.

Keyword pastry, pie, pie dough, slab pie