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[You can find the recipe for Slab Pie Pâte Brisée right here.  You can find the recipe for Slab Pie on Martha’s website right here. And finally, here’s why I do not include the recipes in my posts.]

Great recipe! Pretty quick and easy and the results, while simple, are quite impressive.

You start with a special recipe for Slab Pie Pâte Brisée which is very similar to Pâte brisée, I think it just makes a bigger batch. In fact, it’s almost more than one food processor can handle. (This is the food processor I use.)

Once the food processor has done its work, the dough is worked into two rectangles, one slightly larger than the other. These are wrapped and chilled.

The recipe is for one large 18″ x 13″ pie but I opted to make two smaller pies (about 12″ x 7″) using two different fruits. So once I had my two rectangles, I halved each of them so I’d have a bottom crust and top crust for two separate pies.

These are rolled out and placed in dry pans. (My favorite rolling pin.)

Fruit is prepared with a basic sugar mixture and poured into the pie shell. I opted to make one strawberry and one peach pie. The MSBH recipe’s first recommendation is for sour cherries, which would be awesome, but after two years of looking for them everywhere – even frozen – I had to give up and go with a different fruit choice. But I honestly think any type of pie fruit would be great in this recipe.

The top piece of dough is rolled out and placed on top of the fruit, the edges folded and crimped.

The top is brushed with a cream wash and pricked with little holes. Sanding sugar is optional but I highly recommend it. It is one of those little touches that goes a long way.

Then into the oven to bake. I had some juice leak out but otherwise they baked up beautifully. (Stack-able cooling racks.)

The best part about these pies is how easy they are to slice and serve. They would be perfect for a summer potluck or cookout.

I somehow had the idea to stack two different pieces, creating this pretty layer pie! You could get really creative with this and make some truly impressive dessert plates.

As for flavor and texture, it was delicious and perfect. The MSBH’s pie crust recipes are great and seem to be pretty foolproof. There’s nothing new or exciting going on here: it’s a basic fruit pie. But sometimes a basic fruit pie is just the thing, you know?

Have you made the Slab Pie from Martha Stewart’s Baking Handbook? If so, let me know what you thought in the comments!

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Pâte brisée is the basic pie dough that the MSBH uses for many of its pie recipes. It’s easy enough, but I have to admit that I’ve never enjoyed making pie dough. I love making pies (and eating them), however, so I’ve always been a big fan of the pre-made pie crusts you buy at the store. I’ve use many a Marie Callandar’s pre-made pie crust for the recipes I’ve made from MSBH in the past, and it’s always worked perfectly.

But I want to get better at baking pies from start to finish and this blog endeavor seems to be as good an opportunity as ever for me to get some practice. So I am going to make every crust from scratch for the recipes featured here and we’ll see if at the end I can finally master it.

So, pâte brisée begins in the food processor.

food processor1

…and eventually you end up with the dough.  The MSBH recipe makes enough dough for a top and bottom crust.

two dough balls

Form each hunk of dough into a disc, wrap, and chill.

wrapped

Some people can take a disc of pie dough and roll it out into a perfectly uniform, circular piece of dough that is exactly the size and thickness desired.  I am not one of those people.

rolled out

I do love this recipe.  In the past I’ve used Rose Levy Beranbaum’s flaky pie dough recipe using cream cheese.  That’s a pretty phenomenal recipe too.  I’ve still got some work do in mastering the crust embellishment.

formed pie

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