Slab pie fascinated me. How can it not? It is an oversized pie that embraces the crust-and-filling characteristic of its circular brethren yet has the portable sensibility of fussy pop tarts. It is streamlined to feed a huge crowd without extra work for the baker. Seems to me slab pie is the ultimate dessert for a backyard barbecue bash with 80 of my closest friends. Yes, 80.
My cooking friends and I gave ourselves the moniker Asian Food Mob. Last weekend, we hosted our first pig roast to great success. Roasting a whole pig was quite involved and handling the pig both in its raw and cooked state was inevitable. Kudos to my friends who took the initiative and gifted us with tender juicy roast pork and crispy crackling! Obviously the pig was the star of our party. I gladly played supportive role by providing many vegetarian sides and desserts. I volunteered to bring slab pies.
Martha Stewart’s slab pie is the gold standard and food52 summed up the ingenuity nicely. I examined the recipe closely and concluded that a 10x15” slab pie uses equivalent amount of dough as two 9” round double crust pies. I turned to my favourite Foolproof Pie Dough recipe and made six batches in one night. My plan was to have enough pie dough for three double crust slab pies. Thank goodness pie dough freezes beautifully so I could spread out my work ahead of time. Two nights before baking day, I moved my stack of dough to the fridge to defrost at its own pace.