Food - Drink

When It Comes To Feeding A Crowd You Can't Go Wrong With Slab Pie

By AUTUMN SWIERS

Slab pies are super-sized versions of the classic pies where your traditional 9-inch pie is elevated to fit a rectangular sheet pan, typically 15-by-10 inches. With this method, you can quickly and easily assemble a massive apple or blueberry and even spread thin layers of mashed potatoes—and other veggies—into that sheet pan for a savory Shepherd's Pie.

Additionally, slab pies yield twice as many servings as a round pie—enough for 16 people—which makes it a perfect dish when you’re catering to a crowd. To make a slab pie, you will need to double the amount of crust you would typically need if you’re buying store-bought pie crust; however, if you're making crust from scratch, you’ll need to prepare a double batch.

For slab pies with liquid-based fillings, lightly pre-bake the bottom crust until browned by popping it in the oven at 425 degrees Fahrenheit for six or seven minutes for a flaky and crusty mouthfeel. While you’ll need double the amount of filling as well, you need to make sure that you don’t overfill your slab pies, as they are slightly shallower than normal pies.

When it comes to the baking time, the time will heavily depend on the type of filling you use; however, it is best to check on the pie after 30 to 45 minutes in the oven. And remember to cut your slab pie into square slices as the shape will maximize the surface area while also making for convenient sharing at large events.

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