razzleberry slab pie
easily my family’s all time favorite pie, this homemade razzleberry slab pie is a summer staple in our house
every few years when all the kids’ school breaks coincide, my family rents a beach house in south carolina. because my parents are the locals, they pick up most of the supplies, so when my sister and i and our families arrive the house it all set to go.
bc (before children) i was a hotel girl all the way. no one wants to cook and clean on their vacation. but ac, renting a house is absolutely the way to go. yes, we have to clean up the bathrooms and make the beds. yes, we have to cook our meals and clean up the kitchen. but after a day spent on the beach, no one really feels like getting all dressed up to go out to dinner anyways, and the kids absolutely love having room to roam.
we try to keep meals easy so that no one spends too much time in the kitchen. we do a lot on the grill, and my mom always picks up a carrot cake for my dad and a marie callender’s razzzleberry pie. a trip to the beach is not complete without the razzleberry pie. this summer our family is meeting in ny rather than the beach; we are just as excited, but I was not about to miss out on the razzleberry pie. i could not find one in any of the markets here is folsom, so i was forced to make my own, no matter how crust challenged i am.
for some reason, a slab pie did not seem as intimidation. i definitely have to up my crust game, but i was super excited with how great this pie turned out.
i started with a martha stewart crust recipe. most of the crust recipes i find call for shortening, and I m just not a fan. this is an all butter crust, and the flavor was perfect. plus, it gets made in the food processor, which just seems a bit easier for a crust flunkee like me.
for the razzleberry part I went with an even combination of raspberries and blackberries. some recipes for razzleberry pie call for blueberries, and I have even seen some with apple. i prefer to stick with just the two. berry pies tend to be a bit on the runny side, but i was excited to find a tip on the vanilla bean blog that i love. she boils down the juice the berries produce, and then adds that back to the berries before putting them into the crust. what a difference that makes. i will never make a berry pie again without this step. the end result was a delicious fruit filling that stayed put, just like the marie callender’s pie.
razzleberry slab pie
- for the crust -
- 5 cups of all purpose flour, plus more for rolling
- 2 tsp salt
- 2 Tbsp sugar
- 2 cups (4 sticks) butter, cold, cut into small pieces
- 1 - 1/2 cups ice water
- cream and sugar for brushing on crust before baking
- for the filling -
- 8 cups of berries (I used 4 cups of raspberries and 4 cups of blackberries)
- 1 cup of sugar
- juice from half a lemon
- 1/4 cup cornstarch
- 1 Tbsp butter
- 1 tsp vanilla
- in the bowl of a food processor, pulse the flour, sugar and salt, add butter and pulse until you have a coarse meal
- with the food processor running, add in 1 cup of the water, pulse until the dough begins to hold together
- add more of the water if needed, but be careful not to over mix
- divide the dough in half, form into 2 discs, and wrap in plastic
- chill dough for 1 hour
- while the dough is chilling combine the berries with the sugar and lemon juice, allow to sit for 1 hour to collect the juices
- preheat oven to 375 degrees
- roll the bottom crust to a rectangle that is 12 x 18 inches, fit into a 10 x 14 rimed jelly roll pan - the crust will overhang the sides
- chill pan while you finish the filling
- strain the berries collecting their juices
- in a small saucepan, simmer the juice over medium heat until reduced by half (this took me 5 minutes), remove from the heat and stir in butter and vanilla
- toss the berries with cornstarch, and then pour on juice
- remove the pan from the refrigerator, and pour berries into the bottom crust
- on a well floured surface roll the top crust to a rectangle about 11 x 16, carefully lay over the filling, press to seal the edges, and then fold the overhang under, and crimp the edges
- cut vents in the top crust, brush with cream and sprinkle on sugar
- bake 45-50 minutes until the filling is bubbling and the crust is golden brown
- allow to cool on a rack 1 hour before cutting
i think i am starting to get over my fear of crust, which is a good thing because this razzleberry slab pie is just about my single most favorite thing to eat.