Peach and Blackberry Slab Pie
Prep Time: 1 hour 50 minutes
Cook Time: 50 minutes
Serves 18-24 servings
Difficulty medium
Ingredients
CRUST:
- 5 C. all-purpose flour
- 1 ¾ tsp. salt
- 1 ¾ C. Crisco® All-Vegetable Shortening
- 10-15 Tbsp. ice water
FILLING:
- 5 C. blackberries
- 5 C. peeled, diced peaches
- 3 Tbsp. lemon zest
- 3 Tbsp. lemon juice
- 1 ¼ C. granulated sugar
- ¾ C. Clabber Girl® Corn Starch
- ½ tsp. salt
- 1 egg
- 1 Tbsp. water
- 2 Tbsp. turbinado sugar
Directions
CRUST:
- Preheat oven to 425°F.
- Stir flour and salt in large bowl until blended.
- Cut shortening into flour mixture using pastry blender or fork until shortening pieces are pea sized.
- Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
- Divide dough into two balls; one using 2/3 of the dough and the other using 1/3 of the dough.
- Press into a flat disk and wrap each in plastic wrap. Refrigerate at least 30 minutes or overnight.
- Roll larger dough portion on a lightly floured surface to roughly a 17×12 inch rectangle.
- Transfer dough to a 15x10x1 inch baking sheet.
- Gently press the dough into the pan, tucking the edges under and crimp as desired.
- Place a piece of parchment paper in over the dough and add pie weights.
- Bake for 10-12 minutes, then remove the weights and parchment.
- Reduce oven temperature to 375°F.
- Bake an additional 5-7 minutes.
- Remove from the oven and allow to cool.
- Take the remaining 1/3 of dough and roll out on a lightly floured surface into a rectangle.
- Cut long, thin strips of dough.
- Using three strips, press the ends together and braid the strips, pressing the ends together when finished. Do as many braids as you’d like for your pie.
FILLING:
- In a large bowl, mix the berries, peaches, zest, juice, sugar, corn starch and salt.
- Toss until well coated.
- Pour mixture into cooled crust.
- Top pie with braided dough, pressing the ends of the braids into the edges of the crust.
- In a small bowl, whisk together the egg and water and brush the mixture onto the braids and the pie crust edges.
- Sprinkle the braids with turbinado sugar.
- Bake for 45-50 minutes or until the crust is golden brown. If the edge of the crust is browning too much, cover with foil for the last 10-15 minutes of baking.
- Allow to cool for an hour before serving.