Summer Berry Slab Pie
4 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1 3/4 cup unsalted butter, cold
10+ tablespoons ice water
2 tablespoons lemon juice
2 teaspoons lemon juice (about the juice of one lemon)
1 tablespoon lemon zest
8 cups mixed berries (I used chopped strawberries, blueberries, and blackberries)
¼ cup all-purpose flour
1 tablespoon cinnamon
½ cup sugar
1 egg & water (brush onto crust before baking)
Sugar in the raw (sprinkle on top)
The easiest way to make a pie crust dough is in a food processor. Pulse together all of the dry ingredients. Combine the lemon juice with ¼ cup of water in a small bowl. Fill with ice and set aside. Put the COLD butter, cut into cubes, into the bowl of the food processor and pulse till small beads of flour form. Add cold water one tablespoon at a time to the food processor while it is running on LOW till a dough ball forms. **I add approximately 9-10 tablespoons of water**. Once a dough ball is formed, separate into 2 equal portions. Flatten each portion and wrap with plastic wrap and chill for at least 30 minutes before rolling out.
While dough is chilling prepare the berries. Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.
Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie. Roll out the dough onto a lightly floured surface till is measures 12x17. Transfer dough to a 15x17x1 jelly roll pan and press to cover the bottom and up the sides. Pour the berry mixture onto the prepared pie crust and spread evenly.
Prepare the 2nd dough as you did with the first and transfer to cover the top of the berries. Fold in the excess dough around the edges and crimp. Cut slits in the top of the pie to help vent. Brush with the egg and water. Sprinkle with sugar. Bake for 50-60 minutes. Allow the pie to cool and serve with whipped cream or vanilla ice cream.