Slab Pastry

There are pie lovers and then there are pie crust lovers. And if your favourite part of dessert is the crust, then this will be your new favourite any-occasion treat. While slab pies are perfect for making and serving any season, we do consider them the ultimate summer dessert. These crowd-pleasers make the most of the abundance of fresh fruits at the farmers' market. Slab pies are easy to make but even easier to customize with creative combinations that taste delicious, from raspberry and rhubarb to apple and cranberries to the ultimate berry mash-up (strawberries, raspberries and blueberries). A really memorable version needs a great base though. This pastry recipe makes dough disks which can make enough for two pies or a pie with a decorative top.

4½ cups all-purpose flour, unbleached
4 tsp. granulated sugar
1 tsp. fine sea salt
1 tsp. ground cinnamon
1 cup unsalted butter, very cold
14 Tbsp. shortening, very cold
10 Tbsp. water, ice cold

Combine dry ingredients in the bowl of a food processor and pulse to combine. Add shortening and butter. Pulse until pea-sized pieces form. Alternatively, using your fingertips, smash the butter into the flour.

Add 6 Tbsp. ice water and pulse. Add an additional Tbsp. of water until the dough begins to form. 9 Tbsp. is usually perfect for this recipe.

Remove dough and separate into two round disks. Wrap each in plastic wrap and chill for at least 30 minutes, or place in freezer for 10-15 minutes.