
Berry Slab Pie
Share
Pie Crust
2 1/2 cups Niobrara Grain and Milling All Purpose flour
1 tsp Salt
3/4 cup cold butter cut into pieces
1/4 cup shortening
1/4 cup ice water
Berry Filling
16 ounces fresh or frozen berries (I used black & raspberries)
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 lemon juiced
Glaze
1 cup confectioner's sugar, sifted
lemon juice for thinning
Directions
- Start by making the crust. Add flour, cold butter, shortening, and salt to a food processor. Pulse until grainy, about 15-20 times.
- Add the ice water, a little at a time, while pulsing until the dough starts to come together. The dough should stick together when pinching the dough between your fingers.
- Turn the dough out onto a floured surface and bring the dough together into a ball, adding water or flour as needed.
- Cut the dough in half. Flatten out. Wrap in plastic & refrigerate.
- Make filling while the dough is chilling. Combine berries, sugar, cornstarch, and lemon juice together into a saucepan. Heat the berry mixture on medium heat until the berries soften and the sugar dissolves.
- Cook about 10 minutes. Chill the filling until the crust is ready, and the filling is not hot.
- Preheat oven 350℉
- Roll out 1/2 dough into a 9x13 pan lined with parchment paper.
- Spoon filling over the dough, leaving about 1 inch edge.
- Roll out the other 1/2 dough and place on top of the berry filling. Pressing the edges together to seal.
- Bake 35-40 minutes until the crust is golden brown. Cool.
- Make the glaze by stirring lemon juice into the powdered sugar until thin. Drizzle over the pie.