Crust lovers, rejoice! Yes, you’re the person at the party who chooses the slice with the biggest crumbs and the thickest, most buttery edges. There are pie lovers, and then there are pie crust lovers. And if your favorite part of dessert is the crust, then this will be your new favorite any-occasion treat. While slab pies are perfect for making and serving any season, we do consider them the ultimate summer dessert. These crowd-pleasers make the most of the abundance of fresh fruits at the farmers’ market. See, slab pies are easy to make but even easier to customize with creative combinations that taste delicious, from raspberry and rhubarb to apple and cranberries to the ultimate berry mash-up (strawberries, raspberries, and blueberries). A really memorable version needs a great base though. This pastry recipe makes dough disks which can make enough for two pies or a pie with a decorative top. If you realize you don’t need the second disk of dough, then you can make piecrust cookies. Pie crust cookies are a cinch to make, and make great afternoon or midnight snacks. Simply, roll out the dough, cut out shapes with cutters, brush with butter, and sprinkle with cinnamon sugar. Bake at 375˚F for 10 minutes or until golden brown.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 times. Add butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle in 6 tablespoons of the ice water, 1 tablespoon at a time, pulsing after each addition, until mixture clumps together. If needed, add remaining 2 tablespoons water, 1 teaspoon at a time, pulsing after each addition, until mixture clumps together. Gently divide dough into thirds. Shape one-third of the dough into a flat rectangle, and shape the other two-thirds together into a larger flat rectangle. Wrap dough disks individually in plastic wrap; chill at least 30 minutes or up to 24 hours. (Dough may be stored in freezer, wrapped tightly with plastic wrap, up to 1 month. To use from frozen, let dough thaw 8 hours or overnight in refrigerator.)

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  • Follow shaping and baking instructions for each individual pie.