Triple Berry Slab Pie

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When was the last time that you did something that made you really, really, REALLY proud of yourself?

I remember the first time I tied my own shoes when I was a little girl; for a six year old, it was literally one of those moments when it seems like the clouds part and a ray of sunshine shines just on you. I was walking on air from that for days.

I played the lead in an 8th grade musical (“Once on This Island”, in case there are any theater nerds out there like me) and when the sound system suddenly and unexpectedly cut out, I sang my solo song completely accappella. And I nailed it. Got an ovation and everything. That made me feel pretty good.

I made Dean’s List for nearly every semester of my undergrad college years…all while holding down 2-3 jobs (I have no idea how I did this now that it’s over, by the way).

My mom has a specific, rare smile that when she gives me, makes me feel like I can do absolutely anything in the world.

There’s nothing wrong with having those moments of pride; most people spend too much time obsessed with the things that they haven’t done, or are doing wrong. I think we should think more about the things that we’re actually doing right. So why don’t we try to think of the last moment of extreme pride or satisfaction that we had because of something we did. Think of it, then give yourself a pat on the back. Do your own little personal victory dance. Go ahead- you deserve it.

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These days, most of my moments of pride or self-congratulations come from me doing something new and intimidating in the kitchen, so this exercise is pretty easy for me to do. I was proud the first time I cooked something that came out of a box. I was proud when I first made a yeast bread. I was proud when I first made my grandma’s caramel cake (just WAIT until I share that one with you all, you will die, go to Heaven, then come back to life just to eat it again. No, I’m serious.). Doing new things in the kitchen is such an easy stroke to my ego- there’s no shame in my game about that, either. It’s most likely the reason that I try to do it often.

This is one of those things that I’ve done that just made me feel friggin fantastic about myself, to the point where I felt like I had to share it with you. I’m still giving myself victory dances, high fives, pats on the back and major props for pulling this recipe off, guys. Not just because of how it tastes (which is enough on its own, believe me), it’s also because this is the very first time that I made my own from scratch pie-crust. A very big pie crust at that. As in a 15 x 10 inch double layer pie crust.

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Pie crust may seem like it’s not that big of a deal to pull off from scratch, but anyone who’s made one before will tell you that it’s actually more complicated than it sounds. Like biscuits, pie dough has to be handled with finesse and care, or there’s a huge potential to ruin it. Which is probably why I’ve avoided it so stubbornly for such a long time. Then I saw this article on Buzzfeed featuring something called ‘slab pie’ that basically changed everything for me.

I had never heard of baking a pie into a sheet pan before, but it seemed (and looked) like a fantastic idea. I mean, just say it out loud will you: Slaaaaaab… Piiiiiie. Doesn’t the sound of it just make you want a huge, thick slab of it all to yourself (pun intended)?

I certainly felt that way. Slab Pie was calling my name. I had to answer. The problem was, I would need a whole LOT of pie crust to pull it off- and I didn’t really feel like buying a whole bunch of store-bought pre-made pie crusts, then trying to roll them all together to make two 15 x 10 inch layers for both top and bottom of the pie. Not when I knew it would be cheaper and more efficient to just try to make them on my own.

I know that by now, you probably want some of this pie. You’re probably thinking about how much of the ingredients you already have at home. If you’ve never made pie crust before, you’re probably wondering if it’s really that difficult to pull off, or that easy to mess up. It’s okay guys. I’ve been in your shoes before. Let me walk you through this.

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If there’s anything I’ve learned from this experience, it’s that the single most important thing you can do in making  pie crust from scratch is this: freeze your butter.

Let me repeat: freeze… your…butter. Throw it in the freezer overnight. Leave it there until the very moment you’re ready to handle it. Don’t take it out an hour before you want to make the crust to ‘thaw’ or soften. It’s not necessary. All you’ll need to do with it, is use a box grater, then run the ice cold sticks of butter over the large grating grill so that it comes out the other side in solid, curly strands. These strands are going to become your best friends. Why? Because they’re what’s going to keep your pie crust nice and flakey to the point where it will melt in your mouth after it’s done baking, that’s why.. After the butter is grated, the pie crust is pretty simple to put together. If you’re not using a food processor, I would also recommend using a rubber spatula to work the dough together, as hands conduct unnecessary heat into the dough.

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Guys, this pie came out so good. Really, it did. The making of the pie crust was a little extra labor, but me and my entire family all agree: it was well worth the result. And even though the recipe yields a lot, I still wouldn’t be surprised if you still ran out of it. This is one of those foods that you don’t want to share. You just want to hog it all to yourself to make sure you get as much as possible. Could be why I’ve already made this twice: a triple berry version, as well as an all raspberry version. Both were delicious. Both are all long gone. Guess it’s gonna be time for me to make another one pretty soon, huh? I’m thinking caramel apple. Or maybe strawberry rhubarb. Or how about sour cherry?

I think my favorite part of slab pie is that the recipe makes so much- it’s perfect for a large crows for a barbecue, dinner party, or gathering. So, I’ve decided to bring this over to Fiesta Friday- hope you guys enjoy it. (I told you last week you’d need yoga pants, didn’t I? ;-))

fiesta-friday-badge-button-i-party

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Triple Berry Slab Pie

Recipe Adapted from Martha Stewart

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For the Crust:

  • 5 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons sugar
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • 1 to 1 1/2 cups ice water

For the Filling

  • 6 cups of fresh or frozen berries (I used 2 cups each of blueberries, raspberries, and blackberries)
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice

Directions

1. Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

2. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight) .

3. Preheat oven to 400°. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice.

4. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in berry filling, then lightly brush edges of crust with water.

5. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over berry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent

6. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature

 

 

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Challah

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I’ve noticed that just about every blog I’m following has been making hot cross buns for the Easter bread. that’s cool, I’m loving everything that I’m seeing since I’ve always wanted to make hot cross buns. However, since I’m always the last one to the ‘party’ and it takes me forever to catch onto trends, I decided a while ago that this week on Cooking is My Sport would be centered around another particular recipe/ingredient. It happens to be challah. Which probably means I’ll be making Hot Cross Buns around…oh, probably the Fourth of July. Because that’s just how I am.

I’m sure most foodies already know about it, but for the ‘general’ and likely Non-Jewish reader, I can give an explanation of what it is. Challah is a traditional, braided Jewish egg bread. It’s hollow on the outer top, and light and fluffy on the inside. It’s not as soft and moist as say, brioche. But it’s also not as dense as French bread either. Challah’s religious significance can be found in the way the dough is  split into two rounds, then each round is rolled into 6 identical strands that are then braided together. The six strands in each loaf represent the 12 tribes of Israel referenced in the Torah/first five chapters of the Bible.  During the meals of the Sabbath- 2 loaves of bread are supposed to be served at the beginning of every meal- thus the 2 loaves of challah. I could go on a little bit deeper, but that’s the basic Judaic symbolism behind challah.

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Around the Foodie community, Challah is a recipe that I typically see pop up around this time of year, close to Easter. I actually find this to be pretty ironic/funny, considering that this type of year is also near the Jewish holiday of the Passover. During Passover, unleavened bread is typically eaten (like matzo). Challah, of course, has plenty of leavening agents. But whatever; I’m a non-denominational Christian, so Passover’s not something I celebrate anyway. I made this bread last year at Easter with surprisingly great results for my first time. I knew I wanted to do it again this year, but just bump things up a notch.

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So what you guys will be seeing for this, and the next two posts for this week is basically Challah done 3 ways: Regular Challah, a Sweet Challah, and a third recipe with Challah as a main ingredient…because I had to find some way to use all of the above challah up. Today I’m showing you the traditional Challah recipe that I first made about this time last year.

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Typically, challah is made as a long, braided loaf and baked on a sheet pan. If you guys read my Cornmeal Dinner Rolls post, then you know how I’m currently feeling about baking yeast breads on sheet pans. Long story short: I’m having ‘technical difficulties’ with that method. And although I did suck it up and do it for my sweet challah variation that I’ll be posting later this week, for my traditional Challah, I decided against it, and did something else. I still used the braiding method for both loaves, but one I braided and tucked into a round circle and placed into one of my 9 inch cake pans, while the other I braided and placed into one of my loaf pans that I usually use for quick breads. I was very pleased with the results. The loaves rose beautifully (take THAT sheet pans), and the bread turned out so fluffy and tender on the inside. My favorite part about challah? That hollow sound it makes when you thump on the shiny, egg glazed top of the loaves that tells you it’s done. It makes me feel like a huge Baking Boss.

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Challah

(Makes 2 braided loaves)

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour

 Directions

1. In a large bowl, sprinkle yeast over barely warm water.

2. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.

3. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

4. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

5. Preheat oven to 375 degrees F (190 degrees C).Beat the remaining egg and brush a generous amount over each braid.

6. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

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