Mixed Berry Slab Pie
It used to be that a good time on a Saturday night was meeting friends for coffee at a hole diner and drinking real coffee, no cappuccinos back then, just coffee in real ceramic mugs. Of course, there would always be pie.
Back in the day, my neighborhood had what looked like an old-world restaurant, inside and out. The Dutch Oven was a dining hall that looked like it belonged more so in Amsterdam’s country-side than on the south side of Indianapolis.
The Dutch Oven Restaurant had white stucco walls with dark wood beams all-around a large room that was more of a dining hall than a dining room.
They served German food and lots of German beer, and not only could the place be loud, but also overwhelming. The servers were women dressed in traditional German outfits of short puffy skirts and tops set off their shoulders, and I’m not kidding. They could carry several Mugs of beer in each hand as they made it across the room.
The Dutch Oven is the place that my friend Minnie and I chose to have coffee and pie. Their pies were piled so high with meringue that I never understood how they did not fall over. My favorite pie they served was their mixed berry pie. Their crust was perfectly flakey. The filling was just sweet enough but never overpowered the fresh berries. Damn, that was a good pie.
We would sit at a table in the center of the room and have hours of conversation. We drank old coffee, shared a piece of pie, and just enjoyed each other’s company.
Most of our visits to the Dutch Oven were spontaneous. A late-night call from Minnie telling me that she was in the mood for pie was all I needed to be on my way. We solved so many of our problems there.
Over time, my friendship with Minnie changed; we learned to solve our problems independently. Other friends came along that demanded our time, and that late-night call to meet for pie became less frequent. We would still see each other occasionally, but as people tend to do, we grew apart.
A couple of years ago, Minnie reached out to me. It was so good to hear from her.
We now send messages to each other from time to time, and I am glad to know her again. Who knows, maybe tonight I will get a call from her because she is in the mood for pie, and just like that, I’d be on my way.
Mixed Berry Slab Pie
Slab Pies are the "friendly" pie of the pie world. Filled with sweet goodness in a forgiving crust that is laid out in a sheet pan to feed everyone near and far.
Ingredients
Pie Crust Ingredients
- 1 cup shortening, cubed and chilled
- 1/2 cup butter, cubed and chilled
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons ice water
Mixed Berry Filling Ingredients
- 7 cups frozen mixed berries 1
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange or lemon juice
- 1 egg plus 1 tablespoon milk
Instructions
Pie Crust Instructions
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In a large bowl, using a pastry cutter or fork, cut butter and shortening into the flour and salt until the largest clumps are coated in flour. The butter and shortening should be pea-sized.
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Add ice-cold water, a tablespoon or two at a time, and mix until a crumbly dough forms.
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Knead dough together a few times to bring together and separate into two disks.
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Wrap each disk of dough in plastic wrap and chill for at least 3 hours.
Pie Filling Instructions
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When you are ready to assemble the pie, add the frozen berries, sugar, cornstarch and orange or lemon juice to a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Allow the berries to simmer and thicken for 3-4 minutes then remove from heat and allow to cool to room temperature while you form the pie.
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reheat oven to 375 degrees. Remove the dough from the refrigerator and place it between two large pieces of plastic wrap. Roll from the center, turning the dough as you go, until you have a 13 by 18 inch rectangle.
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The dough will be thin. Remove the top piece of plastic wrap and flip the dough over onto a 10 by 15 inch jelly roll pan. Remove the second sheet of plastic wrap, and gently press the dough (without stretching it) into the pan. Roll the overhanging edges of the dough under and press them to the side of the pan.
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Pour the filling evenly over the bottom crust
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Roll out the remaining dough into a ten by 15-inch rectangle.
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At this point, you can cut out designs or cover the entire pie with the top crust and crimp the edges.
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In a small bowl, whisk egg and milk together. Brush the wash over the top crust and edges.
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Bake the pie for 35-40 minutes or until the top is golden brown. Allow to cool and then dust with powdered sugar and cut into squares.