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Black & Blue Berry Slab Pie

Black & Blue Berry Slab Pie


For Crust:

- 3 3/ 4 cups flour

- 18 tbsp butter, cold and cubed

- 1 1/ 2 tsp salt

- 1 egg yolk

- 1 1/ 2 tsp apple cider vinegar

- 1/ 2 cup cold water + up to 1 more cup cold water

- 1 egg white, beaten

- Large pinch sugar

For Filling:

- 3 cups blue berries

- 3 cups black berries

- 4 tbsp corn starch

- 1/ 3 cup brown sugar

- 1/ 4 tsp lime zest

- 1/ 2 tsp finely grated ginger

- 2 tbsp lime juice


1. Thoroughly combine all filling ingredients in a medium bowl and let sit while you prepare the pie crust.

2. In a large bowl mix flour and salt. Add cubed butter and rub into flour mixture until you create a sandy consistency with a few pea-sized pieces of butter left here and there.

3. In a measuring jug whisk together egg yolk, vinegar and half cup of cold water. Add the wet mixture to the flour and, using a wooden spoon, stir together until it becomes too difficult at which time you may use your hands.

4. Once liquid is incorporated check to see if it stays together well. If it doesn’t add in a tablespoon of cold water at a time, just until the dough stays together.

5. Divide dough, with one piece being slightly larger than the other. Form into rectangles, then wrap in cling film and chill for at least 45 minutes and up to 8 hours.

6. Prepare your oven by setting a rack to the lowest possible rung and place a normal sized cookie sheet on it. Preheat oven to 425 degrees Fahrenheit.

7. On a floured surface roll chilled dough out to about a quarter inch thickness. (I always just use household items to figure out thickness…so this is an educated guess. It’s the thickness of a normal writing pen laying on the counter… haha!)

8. Place larger piece of dough onto a half-sheet pan and press into the sides to ensure it is spread out properly.

9. Using a slotted spoon (to let any access juice out) put filling onto the crust.

10. Using your finger, spread a little cold water on the edges of your dough that’s in the pan. Place the smaller piece of dough onto the top of your pie and pinch together the edges of both pie doughs. Cut off any access dough you may have hanging over the edge of your pan. You may end up with quite a bit access and that’s okay. It can be used for something else.

11. Cut slots into the top crust to ensure steam has someplace to escape.

12. Using a pastry brush, brush the beaten egg white over the entire top crust. Sprinkle with a large pinch of sugar.

13. Bake for 15 minutes. After the time is up lower oven temperature to 375 degrees Fahrenheit and bake another 20 minutes or so, until the crust is golden and you see juice from the berries bubbling through the slots you cut into the dough.


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