Strawberry Blackberry Slab Pie

Strawberry Blackberry Slab Pie

Summer pie season is here and that’s nothing to take lightly! I’m kicking it off with a free-form slab pie made with a flaky all-butter pie crust, juicy strawberries, fresh blackberries, and a squeeze of lemon to brighten the whole dessert up. I love slab pies because not only are they 100x easier than an actual pie, they’re essentially a giant pop-tart. If that doesn’t convince you, I’m not sure much else will. But I’ll give it a shot!

5 REASONS TO MAKE SLAB PIE

  1. Slab pie is cut into bars so it’s easy to slice, serve, and eat.
  2. Keep your options open: eat with a fork or hands.
  3. Slab pie feeds a crowd.
  4. Easier to freeze leftover slab pie bars compared to traditional pie slices.
  5. No strict measurements for rolling out the dough.

I made this strawberry blackberry slab pie specifically to freeze the pie bars. Our summer calendar is quickly filling up and I always try to have a stocked freezer. And by stocked I don’t mean with frozen vegetables and casseroles— I mean with muffins, quick breads, cookies, and pie. I suggest doing this anytime during the year so you can easily defrost a treat and take it on the go.

Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com
Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com
Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com

BEHIND THE RECIPE

I began with the same all-butter pie crust that I use for my apple slab pie. Since there’s pie crust on both the top and bottom of each bite, the crust can’t just be mediocre. It’s gotta be GREAT. This pie crust recipe yields 3 9-inch pie crusts or 1 double crust slab pie. You know I’m a cheerleader for the shortening/butter blend in pie dough, but I find this particular all-butter pie dough is both buttery AND flaky. It’s a fantastic balance of tender and crisp and browns beautifully in the oven. It’s my definition of pie-perfect and I’m confident you’ll love it too. I’m working on reducing the recipe down so I can dedicate a blog post specifically to this all-butter crust.

The pie dough needs to chill for a couple hours, so I find it’s easiest to prepare in advance. It can hang out in the refrigerator for a few days or in the freezer for 3 months. Rolling out the chilled pie dough is nothing to stress over. Grab your rolling pin and let the pie dough take on whatever shape, as long as it’s about 1/8-inch thick and can fit onto your baking pan. Unlike my apple slab pie where I molded the pie dough to a baking pan’s measurements, I let this pie do it’s thing on a large baking sheet. To make transferring easier, roll it out on parchment paper. Then pick up the parchment and place it on your baking sheet. I recommend a rimmed baking sheet, like a jelly roll pan, so any possible filling juices don’t go overboard!

Low maintenance free-form pies are my new favorite.

All butter pie crust for strawberry blackberry slab pie on sallysbakingaddiction.com
Washing strawberries for strawberry blackberry slab pie on sallysbakingaddiction.com
Fresh fruit pie filling for strawberry blackberry slab pie on sallysbakingaddiction.com
Cutting blackberries for strawberry blackberry slab pie on sallysbakingaddiction.com
Rolling out pie dough for strawberry blackberry slab pie on sallysbakingaddiction.com
Fresh fruit pie filling for strawberry blackberry slab pie on sallysbakingaddiction.com
How to make strawberry blackberry slab pie on sallysbakingaddiction.com

I love combining fruits to create unique pie fillings with varying textures. Juicy strawberries pair wonderfully with the more sturdy blackberry. The duo yields a hot pink filling and if the giant poptartness doesn’t make you smile, this barbie pink filling will.There are some exceptions, but whenever you make pie filling, you’ll need anywhere between 6-10 cups of fruit. For this slab pie, you’ll need about 8 cups. Use half chopped strawberries and half blackberries. The blackberries I bought were gargantuan, so I chopped them in half. And then had splattered blackberry juice on my chin for the remainder of the day that no one told me about.

Not many extras in the filling. A little sugar to sweeten, cornstarch to thicken, vanilla extract, a squeeze of lemon, and a pinch of salt for flavor. Berries are in their prime right now, so you don’t want anything taking away from their pristine flavor.

MY #1 TIP!

My #1 tip!!! Berries are naturally juicy and will excrete even more juices after you mix the filling ingredients together. You’ll be tempted to pour the filling on the crust but DON’T DO THAT. There’s soooo much liquid at the bottom of the bowl— I measured about 1/3 cup— and that excess liquid leads to a soggy crust. A slotted spoon helps transfer the filling to the pie crust, leaving excess liquid behind. Don’t worry, the baked pie filling will still be very juicy!

Roll out the top pie crust in the same-ish shape as the bottom. Or you can cut into strips to weave a lattice topping. If topping with a full pie crust, cut a few slits so steam can escape. For a golden sheen, brush the top crust with egg wash. And because it’s fun to be EXTRA, add some sparkle with coarse sugar.

Leave behind all the filling juices when baking strawberry blackberry slab pie on sallysbakingaddiction.com
How to make strawberry blackberry slab pie on sallysbakingaddiction.com
Strawberry blackberry slab pie ready to bake on sallysbakingaddiction.com

After baking, you can either serve warm or wait until the whole thing cools down. You’ll get neater slices if the pie has cooled down, so I suggest waiting if you’re looking to serve the strawberry blackberry slab pie as bars. If you’re simply serving on plates, cut and serve warm with a scoop of vanilla ice cream. Told you… low maintenance.

Celebrating summer pie season just got a whole lot easier and if you’re looking for more pie inspiration, I’m your gal.

ALLLLLL THE SUMMER PIES

Will you look at how flaky this pie crust is?! 🙂

Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com
Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com
Simple strawberry blackberry pie recipe with an all butter flaky pie crust feeds a crowd! Free form pie assembled and baked on a baking sheet. Recipe on sallysbakingaddiction.com

Strawberry Blackberry Slab Pie

YIELD

14-18 slices

PREP TIME

3 hours

COOK TIME

50 minutes

TOTAL TIME

3 hours, 50 minutes (plus cooling)

INGREDIENTS

Crust

  • 4 cups (500g) all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) ice cold water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on top

Filling

  • 4 cups (650g) hulled and chopped fresh strawberries
  • 4 cups (500g) halved fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch salt

DIRECTIONS

  1. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter, a food processor, or two forks, cut the butter into the mixture until you have pea-size crumbles with a few larger crumbs of fat. (I prefer a pastry cutter for control, ease, and so it's not accidentally over-mixed.) Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.
  2. Make the filling: Gently mix all of the filling ingredients together in a large bowl. Set aside.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. I highly suggest rolling the dough out onto a piece of parchment paper or silicone baking mat fitted to your baking sheet. This way you can lift the entire piece of parchment/silicone baking mat off the counter (with the rolled out dough on top) and place on the baking sheet. Roll the dough out into a rectangle or oval shape. I find anywhere around a 10x16-inch size is great, though I've stretched it to a 13x18-inch size. Anywhere around this measurement will work. Dough should be about 1/8-inch thick. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough (with parchment/silicone baking mat) onto a large rimmed baking sheet.
  5. Spoon filling evenly on top of crust, leaving any excess liquid in the bowl. Leave a bare 1-inch border around the edges.
  6. Roll out the 2nd pie dough disc in the same-ish shape as the 1st. (If desired, you can cut into strips to weave a lattice on top.) Drape over filling, then use your hands to seal the top and bottom crusts together around the edges. Flute the edges or crimp with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar, if desired.
  7. Bake the slab pie for about 45-55 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and, if serving as hand-held bars, allow to cool completely in the pan set on a wire rack. If serving on plates, allow to cool for at least 45 minutes in the pan set on a wire rack. This pie is fantastic served a little warm with vanilla ice cream or at room temperature (or as cold leftovers, yum!).
  8. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

Make ahead tip: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked whole pie or sliced pie bars freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

RECIPE NOTES

  1. Avoid using frozen berries. Pie filling does not set when using frozen or frozen thawed berries. You'll need about 1 and 1/2 pounds of both whole strawberries and blackberries.
  2. Quick links to special equipment: any large rimmed baking sheet (I love these), rolling pinpastry cutter, and pastry brush (I have the 1.5 inch size).

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

Glass Mixing Bowls | Pastel Measuring Cups | Pastry Cutter | Pastry Brush | Baking Sheet | Rolling Pin

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47 Comments

Comments

  1. Natalie on June 13, 2018 at 2:04 am

    I love slab pies! It’s such a great summer dessert. Looks perfect! Strawberry and blackberry truly is a great combo!

    • Sally on June 13, 2018 at 11:52 am

      Thank you Natalie!!

  2. Marie on June 13, 2018 at 6:01 am

    Hi Sally! This is perfect for Father’s Day. My pie plates are packed as we are moving in two weeks. Could I do this shape with your apple pie? I don’t know if I will be able to get that many berries and apple is my husbands favorite. How many apples would I need?

  3. Amy on June 13, 2018 at 6:16 am

    Sally,
    I am allergic to strawberries and the blueberries are looking good around her. Can I sub the berries in this for all blueberries? I know you have a yummy blueberry pie but the thought of a slab pie for a larger group sounds interesting. I know it’s not the mis that you talked about but I hope you don’t mind the question!

    • Sally on June 13, 2018 at 12:42 pm

      Yes, blueberry pie filling would be great! Just be sure the total amount equals about 8 cups!

  4. Wendy on June 13, 2018 at 6:17 am

    And here is another example of a recipe I used to avoid at all costs ( pie crust ). The only recipe I use is yours. It comes out perfect every time and the combination of butter and shortening is perfect for a buttery and flaky pie crust. Love the combination of strawberries and blackberries. I will definitely be putting this one on the table this weekend.

    • Wendy on June 13, 2018 at 11:47 am

      Sally, in the directions for the filling in step 5 it looks like your instructions for spooning the filling with a slotted spoon is missing! Just a FYI☺

    • Sally on June 13, 2018 at 11:53 am

      So sweet, Wendy! Thank you for your positive feedback – I am thrilled you love my pie crust recipe 🙂 Happy baking this weekend – let me know what you think!

  5. Brittany Audra @ Audra's Appetite on June 13, 2018 at 6:31 am

    I’ve actually never made a slab pie before, but I love how it can serve so many more people than a traditional pie!! Perfect for our family reunion this weekend 🙂

    • Sally on June 13, 2018 at 11:53 am

      Perfect for feeding a crowd! Hope you all enjoy it!

  6. Nicole on June 13, 2018 at 8:49 am

    Okay, so I love your new blog layout! I want to say that first. It is awesome and it makes your posts very easy to read. Love it! Second, I never heard of a slab pie but this seems like it is perfect for Summer. I’m going to make my own version using peaches since they are in season! Love this idea dear. Congrats on ur show too!

    • Sally on June 13, 2018 at 11:54 am

      Thank you so much for the positive feedback! Your version with peaches sounds delicious – happy baking 🙂

  7. Carissa Nelson | Spoonful of Easy on June 13, 2018 at 10:56 am

    My first thought was, “Hey, wait are those a giant poptart?!” Lol — stopped me in my tracks! These look amazing and yay for a dessert you can freeze to parcel out later.

  8. Ann on June 13, 2018 at 11:05 am

    This is something I think I would try. Pie making intimidates me. This would be more my style. Thanks for a great recipe.

    • Sally on June 13, 2018 at 11:54 am

      Hope you love this recipe! You can do it 🙂 Happy baking!

  9. Patricia on June 13, 2018 at 11:41 am

    Can I replace the blackberries with raspberries?

    • Sally on June 13, 2018 at 12:51 pm

      Yes, you sure can!

  10. Suzanne on June 13, 2018 at 12:38 pm

    Sally, Two questions please. Can I use blueberries instead of blackberries and still get the wonderful flavor? Or just the strawberries. Husband does not like them. 🙁 Second, if I am feeling lazy can I use premade pie crust instead? I know it is not near as good but have it in the fridge getting ready to go bad and was hoping to make this instead of an apple pie? Just curious. I know that I need to stop being a chicken with pie crust.

    • Sally on June 13, 2018 at 12:53 pm

      Hi Suzanne, you can use blueberries or just strawberries as long as the total filling still equals about 8 cups! If your premade crust is large enough you can try it!

  11. Misha Hunter on June 13, 2018 at 3:21 pm

    That is a gorgeous looking slab pie Sally! We should have local strawberries coming in soon so I will be making this! The one change up will tart cherries instead of the blackberries, just because I have plenty of them in the freezer to use!

  12. Wendy on June 13, 2018 at 3:58 pm

    I am sorry for asking again- your step 5 in the directions it is missing the information on using a slotted spoon for putting the filling in crust!!!!

  13. Rose Buchmiller on June 13, 2018 at 5:18 pm

    Hello- I have a question about the butter amount. My sticks measure a half cup, so I’m having trouble getting 1 3/4 cup butter equalling 3.5 sticks. Thanks so much, this is getting printed and made.

    • L Pruett on June 13, 2018 at 7:24 pm

      Rose,

      1 stick equals 1/2 cup, as you say.
      2 sticks equals 1 cup, twice one stick.
      3 sticks equals 1 1/2 cups, three times one stick.
      Plus 1/2 stick, which equals 1/4 cup, or half of a full stick.
      So…1 1/2 cups (three sticks) plus 1/4 cup (one-half stick) equals 1 3/4 cups, or 3.5 sticks! From a one pound package of butter, you will have 1/2 stick, or 1/4 cup butter, left after making the crust.

      Easy as PIE!

  14. Ana on June 14, 2018 at 7:07 am

    Love flaky pie crust! and low maintenance? yes please! this one is on my to do list 🙂

  15. OJ on June 14, 2018 at 12:38 pm

    I’m not sure if this happens to everybody, but 98 percent of the time I go to your website on my phone (and only your website) I get an annoying amazon pop-up for a free iPhone. (Kinda sketchy) also, I can’t close it and have to leave the website. That never happened to me on your old website. Maybe a design error with your new one? Could you block amazon ads somehow? Just want to let you know. Love the website otherwise! ❤️

    • Sally on June 15, 2018 at 3:16 pm

      Yes yes! We caught the issue so you shouldn’t be seeing them anymore. I’m so so sorry for the inconvenience. The redirect ads are the worst!

  16. Amy Thrash on June 14, 2018 at 5:43 pm

    This pie looks delicious. Would i be able to put it in a regular pie crest as opposed to the slab?

    • Sally on June 15, 2018 at 12:23 pm

      Yes, you can use this filling for regular pie!

  17. Susan Cook on June 14, 2018 at 5:51 pm

    If I make this with strawberries and rhubarb, are the measurements the same? My husband’s favorite and extras in the freezer would be heaven all summer long. Thanks.

    • Sally on June 15, 2018 at 12:35 pm

      Yes, as long as its about 8 cups of filling it will be great!

      • Susan Cook on June 15, 2018 at 7:05 pm

        Thanks.



  18. Francine on June 14, 2018 at 6:37 pm

    It’s too large for me and my husband. Can I cut it in half and cook it on a smaller pan?

    • Sally on June 15, 2018 at 12:34 pm

      Yes, that should work. Enjoy!

  19. Wendy on June 15, 2018 at 4:48 am

    Sally, your step 5 is missing some information!!!!!

  20. Kyoko on June 19, 2018 at 11:19 pm

    This recipe was very very delicious! The crust was flaky, and the inside was not too sweet. I subbed the blackberries with blueberries, and it worked perfectly. I was a little worried if the berry juice would ooze out while baking, but it didn’t. Yay! It’s pretty simple to throw together too- thank you Sally, once again, for an amazing recipe!

    • Sally on June 20, 2018 at 3:38 pm

      So glad you tried it!! Thank you for taking the time to report back. 🙂

  21. Jen on June 24, 2018 at 10:40 pm

    Hi! This looks delicious – I think I’ll use this for my summer pie this year. If I wanted to make it in a traditional pie pan, would you half the filling recipe?

    • Sally on June 25, 2018 at 9:21 am

      Hi Jen! Actually, the filling recipe as written is a good amount for a traditional pie.

      • Jen on June 26, 2018 at 12:02 am

        Awesome! All your recipes that I’ve made have turned out amazing. Can’t wait to try this out. Thank you!



  22. Allison on July 13, 2018 at 2:54 pm

    Can you just use frozen pie crust???
    thanks!!!

    • Sally on July 16, 2018 at 10:51 am

      You can use store-bought frozen pie crust, yes!

  23. Olga on August 1, 2018 at 3:17 pm

    When I first looked at the photo of this recipe, it kind of reminded me of poptarts. When it comes to poptarts, I’m a sucker for them 😀 . These pies look so much more delicious. I have a feeling these will totally replace my addiction for poptarts 🙂 Thanks Sally. Another recipe of yours I can’t ignore 🙂

  24. Melissa on August 5, 2018 at 10:00 pm

    I tried to make this, but had diffulty with the dough. First it seemed like there was too much flour so I made a second batch. Still the flour didn’t blend into the butter. So I added more water until it clumped. I used the pastry cutter.

    The real problem is when I put it in the oven. The butter started to pool in a corner of the pan. I got afraid it was turn into a Smokey mess so I stopped it. What did I do wrong?
    I can tell you I didn’t fold the dough before refrigerating it. Is this the issue? Please help. I would love to be able to make it.
    Thank you!

    • Sally on August 6, 2018 at 9:21 am

      Hi Melissa! I’m so sorry you experienced trouble with the pie crust. I worry that the butter wasn’t cut down enough. You really have to work the mixture so all the flour is coated with butter before adding the water. There were likely large chunks of butter and that’s why it began to melt and pool.

  25. Heather on August 9, 2018 at 10:51 am

    1 and 1/2 teaspoons of salt?
    I do not know about that. I have never
    made homemade pie crust before
    But wouldn’t that probably make the pie crust to
    Salty even with unsalted butter?
    I was thinking to use the crust part of this to make
    Different kinds of Homemade pop tarts.
    But if the crust is to salty I might not be doing that.
    I do not know.
    Please let me know.

    • Sally on August 9, 2018 at 11:04 am

      Hi Heather! This makes 3 large pie crusts and it’s typical that 1 contains around 1/2 teaspoon salt. Pie crust isn’t supposed to be sweet. Hope you try it!

Reviews

  1. Kyoko on June 19, 2018 at 11:19 pm

    This recipe was very very delicious! The crust was flaky, and the inside was not too sweet. I subbed the blackberries with blueberries, and it worked perfectly. I was a little worried if the berry juice would ooze out while baking, but it didn’t. Yay! It’s pretty simple to throw together too- thank you Sally, once again, for an amazing recipe!

    • Sally on June 20, 2018 at 3:38 pm

      So glad you tried it!! Thank you for taking the time to report back. 🙂

Questions

  1. Marie on June 13, 2018 at 6:01 am

    Hi Sally! This is perfect for Father’s Day. My pie plates are packed as we are moving in two weeks. Could I do this shape with your apple pie? I don’t know if I will be able to get that many berries and apple is my husbands favorite. How many apples would I need?

  2. Amy on June 13, 2018 at 6:16 am

    Sally,
    I am allergic to strawberries and the blueberries are looking good around her. Can I sub the berries in this for all blueberries? I know you have a yummy blueberry pie but the thought of a slab pie for a larger group sounds interesting. I know it’s not the mis that you talked about but I hope you don’t mind the question!

    • Sally on June 13, 2018 at 12:42 pm

      Yes, blueberry pie filling would be great! Just be sure the total amount equals about 8 cups!

  3. Suzanne on June 13, 2018 at 12:38 pm

    Sally, Two questions please. Can I use blueberries instead of blackberries and still get the wonderful flavor? Or just the strawberries. Husband does not like them. 🙁 Second, if I am feeling lazy can I use premade pie crust instead? I know it is not near as good but have it in the fridge getting ready to go bad and was hoping to make this instead of an apple pie? Just curious. I know that I need to stop being a chicken with pie crust.

    • Sally on June 13, 2018 at 12:53 pm

      Hi Suzanne, you can use blueberries or just strawberries as long as the total filling still equals about 8 cups! If your premade crust is large enough you can try it!

  4. Wendy on June 13, 2018 at 3:58 pm

    I am sorry for asking again- your step 5 in the directions it is missing the information on using a slotted spoon for putting the filling in crust!!!!

  5. OJ on June 14, 2018 at 12:38 pm

    I’m not sure if this happens to everybody, but 98 percent of the time I go to your website on my phone (and only your website) I get an annoying amazon pop-up for a free iPhone. (Kinda sketchy) also, I can’t close it and have to leave the website. That never happened to me on your old website. Maybe a design error with your new one? Could you block amazon ads somehow? Just want to let you know. Love the website otherwise! ❤️

    • Sally on June 15, 2018 at 3:16 pm

      Yes yes! We caught the issue so you shouldn’t be seeing them anymore. I’m so so sorry for the inconvenience. The redirect ads are the worst!

  6. Amy Thrash on June 14, 2018 at 5:43 pm

    This pie looks delicious. Would i be able to put it in a regular pie crest as opposed to the slab?

    • Sally on June 15, 2018 at 12:23 pm

      Yes, you can use this filling for regular pie!

  7. Susan Cook on June 14, 2018 at 5:51 pm

    If I make this with strawberries and rhubarb, are the measurements the same? My husband’s favorite and extras in the freezer would be heaven all summer long. Thanks.

    • Sally on June 15, 2018 at 12:35 pm

      Yes, as long as its about 8 cups of filling it will be great!

      • Susan Cook on June 15, 2018 at 7:05 pm

        Thanks.



  8. Wendy on June 15, 2018 at 4:48 am

    Sally, your step 5 is missing some information!!!!!

  9. Jen on June 24, 2018 at 10:40 pm

    Hi! This looks delicious – I think I’ll use this for my summer pie this year. If I wanted to make it in a traditional pie pan, would you half the filling recipe?

    • Sally on June 25, 2018 at 9:21 am

      Hi Jen! Actually, the filling recipe as written is a good amount for a traditional pie.

      • Jen on June 26, 2018 at 12:02 am

        Awesome! All your recipes that I’ve made have turned out amazing. Can’t wait to try this out. Thank you!



  10. Melissa on August 5, 2018 at 10:00 pm

    I tried to make this, but had diffulty with the dough. First it seemed like there was too much flour so I made a second batch. Still the flour didn’t blend into the butter. So I added more water until it clumped. I used the pastry cutter.

    The real problem is when I put it in the oven. The butter started to pool in a corner of the pan. I got afraid it was turn into a Smokey mess so I stopped it. What did I do wrong?
    I can tell you I didn’t fold the dough before refrigerating it. Is this the issue? Please help. I would love to be able to make it.
    Thank you!

    • Sally on August 6, 2018 at 9:21 am

      Hi Melissa! I’m so sorry you experienced trouble with the pie crust. I worry that the butter wasn’t cut down enough. You really have to work the mixture so all the flour is coated with butter before adding the water. There were likely large chunks of butter and that’s why it began to melt and pool.

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