{"id":3297,"date":"2015-09-10T21:53:06","date_gmt":"2015-09-10T21:53:06","guid":{"rendered":"http:\/\/feastandflowers.com\/?p=3297"},"modified":"2015-09-11T14:42:54","modified_gmt":"2015-09-11T14:42:54","slug":"recipe-mixed-berry-chocolate-slab-pie","status":"publish","type":"post","link":"https:\/\/feastandflowers.com\/?p=3297","title":{"rendered":"recipe: mixed berry chocolate slab pie"},"content":{"rendered":"

\"\"I made this pie for my Labor Day party and it was a hit! \u00a0This time of the year the berries at the market are in abundance and I love this recipe because it serves a crowd. \u00a0I picked up fresh eggs and butter for the dough, and I always use King Arthur’s Flour. I pulled this recipe from a wonderful cookbook “Bountiful” by Todd Porter and Diane Cu. With the sweetness of the berries I cut the sugar down to \u00bd\u00a0cup, and I use salted butter and don’t add the kosher salt. \u00a0Also I mixed the chocolate chips into the fruit so it was not a layer of chocolate on the crust but rather immersed in the fruit! It’s easy and delicious and makes a statement due to its size!\u00a0I also like an egg wash on the dough. Enjoy!<\/p>\n

 <\/p>\n

FILLING INGREDIENTS:
\n\u2022 3 lbs mixed fresh berries, larger berries halved and quartered
\n\u2022 \u00bd cup sugar
\n\u2022 3 Tablespoons cornstarch
\n\u2022 1 \u00bd cups chocolate chips<\/p>\n

DOUGH INGREDIENTS:
\n\u2022 8 cups flour
\n\u2022 1 cup sugar
\n\u2022 2 teaspoons sea salt or kosher salt
\n\u2022 1 lb cold unsalted butter, cut into \u00bd” pieces
\n\u2022 3 eggs
\n\u2022 \u00bd cup cold water
\n\u2022 Heavy cream, for brushing the crust or egg wash
\n\u2022 Turbinado sugar, for dusting<\/p>\n

 <\/p>\n

Directions:
\n\u2022 Preheat oven to 400\u00b0 F. Butter one 13-by-18-inch sheet pan.<\/p>\n

\u2022 Start the filling: Put the berries in a large bowl. In a small bowl, whisk together pie filling sugar and cornstarch until well combined. Add sugar mixture to the berries and gently toss to coat berries. Add chocolate chips. Set aside.<\/p>\n

\u2022 Make the crust: In a large bowl, whisk together dough flour, sugar, and salt. Pinching with your fingers or using a pastry blender, incorporated butter into mixture until no large pieces of butter remain and mixture has a crumbly texture.<\/p>\n

\u2022 In a separate bowl, whisk the eggs with the cold water. Make a well in the middle of the flour mixture, then pour the egg mixture into the well. Working from the center out, combine egg and flour mixes together until the dough holds together. If necessary, adjust with a little additional flour or cold water if dough is too sticky or not holding together.<\/p>\n

\u2022 Divide dough into two portions, one twice the size of the other.<\/p>\n

\u2022 On a large floured surface, roll out the larger portion of dough to an 18-by-22-inch \u00a0rectangle (I’ll roll out slightly larger then trim edges straight to the dimensions), dusting the underside and top of dough with flour a few times while rolling out to keep dough from sticking.<\/p>\n

\u2022 Gently wrap the dough around the rolling pin, then unroll it over the first sheet pan. Adjust dough so it sits evenly in the sheet pan.<\/p>\n

\u2022 Roll out the smaller dough portion to a rectangle just larger than 13 by 18 inches. Flip the second sheet pan upside down and gently press it into dough, then lift the pan off. Use impression to cut dough to size.<\/p>\n

\u2022 Place in oven and bake 30-40 minutes or until top is golden. Remove from oven and allow to cool. Dust with Turbinado sugar, slice and serve.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I made this pie for my Labor Day party and it was a hit! \u00a0This time of the year the berries at the market are in abundance and I love this recipe because it serves a crowd. \u00a0I picked up fresh eggs and butter for the dough, and I always use King Arthur’s Flour. I …
Read more →<\/span><\/a><\/p>\n","protected":false},"author":50,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3297","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/3297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/users\/50"}],"replies":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3297"}],"version-history":[{"count":15,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/3297\/revisions"}],"predecessor-version":[{"id":3310,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/3297\/revisions\/3310"}],"wp:attachment":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}