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pie

    Homemade-ish

    Summer Strawberry Pie Slab

    I don’t feel like this one needs much introduction. Fresh strawberries. In a pie. That’s a slab. Perfect for summer.

    kristingambacciniblog.com

    Seriously though. Whether you’re feeding a crowd or just a gaggle of kids like me, this pie slab is the ideal summer sweet treat. With very minimal ingredients, you’ll never need to buy that icky, chemical-tasting premade strawberry pie gel bag from the store again!

    And, using my Give Me All The Butter Pie Crust, it’s absolutely scrumptious. But, if you’re in a real hurry, you can just use premade pie crust. I don’t think anyone will complain!

    You will want to start by preparing the crust (recipe below). Just a heads-up; this dough is thick and heavy. Even if you have a nice countertop mixing stand, I would strongly advise to only mix up one batch at a time. To make the strawberry cut-outs on top, I prepared 2 dough balls (2 batches of dough). One for the pie slab bottom and one for the cut-outs. You can also make this into a regular pie shape if you aren’t feeding as many people – in which case one batch will do the trick!

    kristingambacciniblog.com

    Butter Pie Crust

    Made with butter and a few other not-near-as-important ingredients.
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 1/2 cups flour
    • 2 tbsp sugar
    • 1 cup cold salted butter cut into small cubes
    • 1/2 cup ice water
    • 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

    Instructions
     

    • In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
    • Add butter. Mix until the butter chunks are no bigger than blueberries.
    • Add 1/2 cup of ice water and mix until a dough ball forms.
    • Remove ball and cut in half. Flatten into 2 large pancake dough discs.
    • Flour counter and roll out dough half a few inches larger than the pie pan you are using.
    • Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
    • Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
    • When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
    • Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

    Notes

    This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.

    Once your crust is rolled and crimped out onto your prepared 9×13 metal sheet pan and placed in the freezer, start rolling out your next batch onto a floured surface. You will want the dough to be approx. 1/4″ thick. Using a small heart cookie cutter and a leaf cookie cutter (mine was a maple leaf shape), start cutting out one heart for each leaf. I placed 24 strawberries on my pie slab.

    kristingambacciniblog.com

    Placing the heart shapes on a cookie sheet, add the leaf shape to the top of the heart, slightly overlapping the 2 humps. With a skewer, poke random holes throughout the body of the now strawberry shape. Next, strain 2 fresh eggs over a bowl and get rid of the egg yolks.

    You can use Martha Stewart’s super easy trick for yolk removal seen here!

    Using a pastry brush, brush the top of the strawberry cutouts with the egg whites, making sure to lift up the leaf and apply a bit to help adhere the 2 cut-outs together while baking.

    Bake in 350 degree oven for approximately 15 minutes or until golden brown. Set aside to cool.

    Now for the Strawberry Filling!

    kristingambacciniblog.com

    Summer Strawberry Slab Pie

    Print Recipe Pin Recipe

    Ingredients
      

    • 2 3 oz box Strawberry Gelatin
    • 4 tbsp Corn Starch
    • 2 cups Water
    • 4 lbs Fresh Strawberries washed & sliced

    Instructions
     

    • Once your pie slab has baked and cooled, whisk together the gelatin and cornstarch in a small sauce pan.
    • Slowly whisk in the water and bring to a simmer.
    • Continue to whisk for about 5 minutes, making sure to scrape the bottom of the pan. Once the gelatin mixture has thickened, pour it into a medium bowl and continue to whisk for an additional 1 to 2 minutes.
    • Let the mixture cool for 15 minutes, only whisking occasionally. The mix should be runny.
    • Taking your rinsed, dried and sliced strawberries, place them in a decorative pattern on the bottom of the cooled piecrust slab.
    • Pour the strawberry gelatin over the berries and place the pie in the refrigerator until set – about 1 hour.
    • Slice and serve with a dollop of whipped cream!

    It’s no secret that I adore pie slabs! Make sure to check out my other pie slab ideas on the blog: Pumpkin Pie Cake Pie Slab, Perfectly Perfect Apple Pie Slab and Peach Pie Slab. YUM!

    Homemade-ish

    Give Me ALLLL The Butter Pie Crust

    perfectlydestressed.com

    This all butter pie crust is simply perfection. I mean, the main ingredient is butter soooo…..

    I know the example picture looks more like cut-out cookies, but how fun is a picture of a ball of pie dough? Not very fun. So, I took a picture of the pie dough in the process of cutting out shapes for the top of the slab. Have you tried my slab fruit pies yet? Ya need to. My Perfectly Perfect Apple Pie Slab and Peach Pie Slab are the bomb diggity of pies, my friends.

    kristingambacciniblog.com

    Butter Pie Crust

    Made with butter and a few other not-near-as-important ingredients.
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 1/2 cups flour
    • 2 tbsp sugar
    • 1 cup cold salted butter cut into small cubes
    • 1/2 cup ice water
    • 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

    Instructions
     

    • In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
    • Add butter. Mix until the butter chunks are no bigger than blueberries.
    • Add 1/2 cup of ice water and mix until a dough ball forms.
    • Remove ball and cut in half. Flatten into 2 large pancake dough discs.
    • Flour counter and roll out dough half a few inches larger than the pie pan you are using.
    • Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
    • Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
    • When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
    • Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

    Notes

    This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
    Homemade-ish

    Perfectly Perfect Apple Pie

    perfectlydestressed.com

    If you have been looking for an amazing and easy apple pie recipe, look no further.

    This apple pie recipe is all you’ll ever need. It’s a family favorite around here and it’ll be a favorite at your house, too!

    Pair the Perfectly Perfect Apple Pie Filling with my Give Me All The Butter Crust and you, my friend, have become the neighborhood Martha Stewart.

    perfectlydestressed.com

    Perfectly Perfect Apple Pie Filling

    This recipe is for one regular-sized apple pie. But, if you are making a slab pie like mine, you will need to triple the recipe.
    Print Recipe Pin Recipe

    Ingredients
      

    • 6 cups peeled and sliced apples approx. 4 large apples
    • 1/2 cup sugar
    • 1/4 cup brown sugar
    • 1 tbsp cornstarch
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tbsp lemon juice

    Instructions
     

    • Coat peeled and sliced apples with lemon juice.
    • Toss lemon covered apples with sugars, cornstarch, cinnamon and nutmeg

    Notes

    This recipe freezes really well – if you pick a bunch of fresh apples in the fall, make a few containers to freeze and have throughout the long winter!
    kristingambacciniblog.com

    Butter Pie Crust

    Made with butter and a few other not-near-as-important ingredients.
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 1/2 cups flour
    • 2 tbsp sugar
    • 1 cup cold salted butter cut into small cubes
    • 1/2 cup ice water
    • 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

    Instructions
     

    • In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
    • Add butter. Mix until the butter chunks are no bigger than blueberries.
    • Add 1/2 cup of ice water and mix until a dough ball forms.
    • Remove ball and cut in half. Flatten into 2 large pancake dough discs.
    • Flour counter and roll out dough half a few inches larger than the pie pan you are using.
    • Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
    • Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
    • When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
    • Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

    Notes

    This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
    Homemade-ish

    Peach Pie Slab & Butter Crust Recipes

    www.perfectlydestressed.com

    This pie slab is perfect for ridiculously large families (like mine…) or for parties, banquets and celebrations.

    Go on ahead – just try to have only one slice.

    The heart-shaped pie crust cut-out additions on the top not only make it absolutely adorable, they also make it easy to cut even slices – a piece of your heart for everyone!

    www.perfectlydestressed.com

    Peach Pie Slab

    Print Recipe Pin Recipe

    Ingredients
      

    • 3/4 cup packed brown sugar
    • 2 tbsp cornstarch
    • 1 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/8 tsp salt
    • 6 cups fresh peach slices
    • 2 tbsp lemon juice

    Instructions
     

    • Preheat oven to 400°
    • In a large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Toss in peaches and lemon juice.
    • Make sure peaches are thoroughly coated with the deliciousness listed above.
    • Add peach filling into prepared and 9×13 crust covered sheet pan. Spread filling evenly.
    • You can either A) place a second rectangular shaped pie crust on top, pinch the edges of the top and bottom crust together to seal, tuck under any additional crust along the edges and use a knife cut slits for venting OR B) if you're feeling really Martha Stewart-ish (or if you were really crabby all day to your kiddos and feel bad like I did) you can cut out pie dough heart shapes – or any other shape – with a cookie cutter.
    • NOTE:
      My Give Me ALLLL The Butter Pie Crust (below) makes enough dough for both the full bottom and the heart shapes on top of the Peach Pie Slab.
    • Bake 35-40 minutes, until bubbly and golden. Let cool and EAT!

    Can we be real? Let’s be real.

    Sometimes life is hectic and wild and crazy and Mama just doesn’t have time to make a pie crust from scratch. So, I buy some store-bought refrigerated bad boys and bake those babies right up. And you know what? No one around here cares! They eat it anyway…

    But, sometimes, sooooooometimes, I feel a bit more June Cleaver-ish than usual and I want to make my family food that’s been prepared with my blood, sweat and tears. Just Kidding. Sort of…

    But, this pie crust is super simple and so gosh darn good. I use it for dessert pies, dinner pies and biscuits. The ingredients are typical kitchen staples so I never have to worry about not having what I need. I hope you love it as much as my thighs I do!

    kristingambacciniblog.com

    Butter Pie Crust

    Made with butter and a few other not-near-as-important ingredients.
    Print Recipe Pin Recipe

    Ingredients
      

    • 2 1/2 cups flour
    • 2 tbsp sugar
    • 1 cup cold salted butter cut into small cubes
    • 1/2 cup ice water
    • 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

    Instructions
     

    • In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
    • Add butter. Mix until the butter chunks are no bigger than blueberries.
    • Add 1/2 cup of ice water and mix until a dough ball forms.
    • Remove ball and cut in half. Flatten into 2 large pancake dough discs.
    • Flour counter and roll out dough half a few inches larger than the pie pan you are using.
    • Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
    • Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
    • When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
    • Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

    Notes

    This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.

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