4th of July Slab Pie

Celebrate the 4th of July with this fun slab pie.  You can always use store bought refrigerated pie dough to make it easier, if you wish.  This is my mom's pie dough recipe. It's easy to put together and makes a flaky and flavorful crust. A slab pie is fun and if you are intimidated by making a pie and putting together a top crust this is the way to go.  I made this slab pie for my Summer Cooking Class and it was so fun to share with everyone.  I will be making this again for my family. 

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bonCook tools used: Perforated Baking Sheet, Flexiflat, Mini Whisk, Roul'Pat, Beechwood Rolling Pin, Star Shaped Dough Cutters, Heat Resistant Spatula, Stainless Mixing Bowl

Crust Ingredients 

• 4 cups all purpose flour

• 2 teaspoons salt

• 1 tablespoon sugar

• 1 3/4 cups of shortening

• 1/2 cup water

• 1 egg

• 1 tablespoon vinegar

Crust Instructions

1. Combine the flour, salt, and sugar with a whisk.  Add the shortening and use a fork or a pastry blender until crumble.  

2. In a small bowl, whip the water, egg and vinegar.  Add to the flour mixture and bring it together.  Do not overwork the dough.  

3. Divide into 2 discs.  Chill for 30 minutes or overnight. Then you are ready to roll out and bake. 

Strawberry Filling Ingredients 

• 2 pounds strawberries, hulled, quartered

• 1/2 cup sugar

• 2 teaspoons orange zest

• 4 tablespoon cornstarch

Blueberry Filling Ingredients 

• 1 pint blueberries

• 3 tablespoons sugar

• 1/4 teaspoon cinnamon

• 1 teaspoon lemon zest

• 2 teaspoons lemon juice

• 1 tablespoon cornstarch

Berry Fillings Instructions

1. Put the quartered strawberries in the Stainless Mixing bowl and toss with sugar, cornstarch, and orange zest.  

2. In a separate smaller bowl, put the blueberries, sugar, cinnamon, lemon zest, lemon juice, and cornstarch, and toss to combine.  

Egg Wash Ingredients 

• 1 egg white

• 1 teaspoon milk or cream

Slab Pie Instructions

• Place the Flexiflat on a Perforated Baking Sheet.  

• Remove the two dough discs from the refrigerator and let sit for 10 minutes to soften a bit.  On the Roul'Pat, flour the surface, roll out one disk a bit larger than the Flexiflat.  Arrange on the Flexiflat, with an inch of edge over the sides.  

• Fold the dough over along the edges and crimp..

• Form a small ball and use your hands to roll into a long rope.  Crimp that rope of dough and form a rectangle in one corner of the sheet pan.  This is where your blueberries and stars will go. The dough will keep the blueberries from running into the strawberries.  

• Remove the 2nd disc of dough from the fridge and let sit for 10 minutes to soften.  Roll out the dough.  

• Use the Cake Server Knife to cut out stripes about 1 1/2 inches wide to 2 inches.  

• Use the Star Shaped Dough Cutters to cut out stars.  

• Spread the strawberries over the part of the Flexiflat where the red and white stripes should be.  Scoop the blueberries into the corner where the stars should be.  Arrange the stars and strips of dough on top of the berries to form the flag.  Chill for 10-15 minutes before baking. 

• Combine the egg white and milk.  Brush the egg wash over the stripes and stars.  

• Bake at 450 degrees F for 15 minutes.  Then cover with the Bonmat and lower the heat to 375 and bake for another 30-35 minutes until the filling is bubbling.  

• Remove from the oven and let cool at least an hour before serving.  

• Cut pieces with the Cake Server Knife.  

*Instead of strawberries, you might choose to use cherries as an alternative.