Asparagus, Fontina, and pancetta slab pie with a lard crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 111) by Cathy Barrow

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Notes about this recipe

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    See recipe for variations.

  • Lsblackburn1 on March 09, 2025

    Another tasty savory pie from this book! I think the sheet pan I used was too big because when I poured the custard in it didn’t cover the whole thing. I added 2 more eggs with more cream and poured that in too. Came out beautifully. I did not do the blind baking and that didn’t seem to be a problem.

  • anya_sf on May 12, 2020

    The instructions don't give the oven temperature for blind baking; I went with 400 degrees, the temperature for the filled pie. My asparagus spears were already only 10" long, so I trimmed them as little as possible and peeled the lower parts of the stems. Only about 12 oz asparagus fit in the pie. I just cooked 5 oz pancetta (which actually looked like about 1 cup) and thought it was enough. I omitted the chives and didn't miss them. The pie was quite delicious, the lard crust super flaky. The filling was a tad salty, which would be perfect if serving this as hors d'oeuvres. We had it for dinner, where it served 4 hungry people (could probably serve 6 normal appetites, but my teenager had thirds).

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