Slab pie dough (and shell) from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 148) by Ken Haedrich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on December 10, 2025

    I used the sweet version of this with the Caramel Apple Slab Pie, and it turned out really well, nicely browned and crispy and flaky. It was a little tricky to get the rectangular crust into the pan, since it took me a while to get it rolled to the right shape and size, and by that time it had softened a little and was hard to transfer. So make sure you chill it enough and roll quickly!

  • sosayi on August 17, 2018

    I made the savory version of this recipe (2 T of cornstarch instead of 2 T of powdered sugar) for the Zucchini Taco Pie and it turned out perfectly. It was flaky, crispy, and easy to work with. I normally have a lot of trouble with pie crusts for some reason (maybe a mental block?), but this was great.

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