Friday, June 26, 2015

Blackberry Slab Pie

· 1 package refrigerated pie crusts
· 8 cups fresh blackberries
· ¾ cups plus 2 tablespoons sugar, divided
· 4 tablespoons flour
· ½ teaspoon salt
· 2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Line a 15 x 10 inch rimmed baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll 1 pie shell into an 18 x 13 inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and allow dough to hang over the sides. Refrigerate 30 minutes.
In a large bowl, combine blackberries, ¾ cup sugar, flour and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining pie shell to a 16 x 13 inch rectangle, about 1/8 inch thick; drape over the filling. Fold edge of bottom shell over the top shell. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush crust with cream and sprinkle with remaining 2 tablespoons of sugar.
Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes.
Transfer to a wire rack and let cool for at least 3 hours before serving.

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