Holiday Slab Pies
These festive slab pies are perfect for holiday gatherings! Each 10×15” jelly roll pan yields 18–24 servings. They can be enjoyed by hand, but a fork works perfectly too.
Crust Ingredients (for both pies)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup cold butter, cut into small pieces
- 2 teaspoons vegetable oil
- ⅓ cup milk
- 1 ½ teaspoons lemon juice
Instructions for the Crust
- Mix dry ingredients: In a large bowl, combine the flour and salt.
- Cut in fats: Add shortening and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Combine liquids: Mix milk and lemon juice, then drizzle over the flour mixture. Add vegetable oil.
- Form the dough: Gently mix until just combined. Do not overwork the dough.
- Chill: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Pie Assembly
- Preheat oven: 375°F (190°C).
- Prepare pan: Lightly grease a 10×15” jelly roll pan.
- Roll out dough: Divide the dough in half. Roll out one half to fit the bottom of the pan and press it evenly.
- Add filling: Spread your choice of filling (apple, cherry, pumpkin, or pecan) evenly over the crust.
- Top crust: Roll out the remaining dough and place over the filling. Crimp edges to seal and cut small slits on top to allow steam to escape.
- Bake: Place in the oven for 35–45 minutes, until the crust is golden brown.
- Cool & serve: Let the pie cool for at least 20 minutes before cutting into squares.
Optional Finishes
- Glaze: Brush the top crust with a light egg wash before baking for a golden shine.
- Sugar sprinkle: Sprinkle coarse sugar on top for extra crunch.
- Serving suggestion: Serve warm with whipped cream or a scoop of vanilla ice cream.
