ed. note: As Thanksgiving approaches, we’ve been spotting tons of “slab pies” around the web and love their rustic look and (most of all) their ability to easily feed a crowd. We called in our go-to expert on all things pastry, chef Callie Speer, to share her most delicious slab pie recipe with a few tips on achieving crust success. Stay tuned for her return to the blog next week, when she’ll give us all the details on creating the cutest pie crust toppings to crown your Thanksgiving creation! (and ps – you can sneak a peek at a few details on her newest venture here, which we’re beyond excited about.) Take it away, Callie –
Making multiple pies around the holidays and getting each of them to look just right can be next to impossible for many of us. This is where slab pies can come in to save the day! They’re perfect for big get togethers because instead of making several small pies, you make one big gorgeous pie in less time. Also, their rectangular shape makes them a breeze to slice and serve. A major component in getting your pie just right is creating the perfect pie crust, which can be daunting… but the key here is to not overthink it. Someone once told me that butter can sense your fear, and as silly as it may sound I think about it all of the time when baking, because it’s totally true. Keep scrolling for my tips on getting your slab pie just right, every time, plus my favorite recipe for the Thanksgiving feast.
*photo credits: ashleigh amoroso