{"id":53496,"date":"2024-04-12T17:48:43","date_gmt":"2024-04-12T17:48:43","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53496"},"modified":"2024-04-12T17:48:43","modified_gmt":"2024-04-12T17:48:43","slug":"triple-berry-slab-pie-with-ginger-lemon-streusel","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/04\/12\/triple-berry-slab-pie-with-ginger-lemon-streusel\/","title":{"rendered":"Triple Berry Slab Pie with Ginger-Lemon Streusel"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 18 to 24<\/h4>\n<h6 style=\"text-align: center;\">ATK<\/h6>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.americastestkitchen.com\/recipes\/13370-triple-berry-slab-pie-with-ginger-lemon-streusel\">Video<\/a><\/p>\n<p>This berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it&#8217;s a cinch to prepare.<br \/>\nStart by tossing no-prep berries\u2014blueberries, raspberries, and blackberries\u2014with sugar, lemon zest, and tapioca for the filling. Instead of applying a top crust, which would hide the beautiful berry hues and trap moisture, sprinkle on a streusel that is flavored liberally with more lemon zest as well as some crystallized ginger; the topping added fresh and zingy pops of flavor to the sweet, bright berries peeking through.<br \/>\nTime: 2 hours, plus 30 minutes chilling and 2 hours cooling<\/p>\n<p><strong>Slab pie dough:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">24<\/span><span class=\"ingredient-name\">TBS (3 sticks) unsalted butter, divided<\/span><\/li>\n<li><span class=\"quantity\">2\u00be<\/span><span class=\"ingredient-name\">cups AP flour, divided<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp table salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup ice water, divided<\/span><\/li>\n<\/ul>\n<p><strong>Streusel:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups AP flour<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup packed light brown sugar<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup crystallized ginger, chopped fine<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup granulated sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS ground ginger<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp grated lemon zest<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp table salt<\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">TBS unsalted butter, melted and cooled<\/span><\/li>\n<\/ul>\n<p><strong>Filling:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup granulated sugar<\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">TBS instant tapioca, ground<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp grated lemon zest<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp table salt<\/span><\/li>\n<li><span class=\"quantity\">1\u00bc<\/span><span class=\"ingredient-name\">lb (4 cups) blackberries<\/span><\/li>\n<li><span class=\"quantity\">1\u00bc<\/span><span class=\"ingredient-name\">lb (4 cups) blueberries<\/span><\/li>\n<li><span class=\"quantity\">1\u00bc<\/span><span class=\"ingredient-name\">lb (4 cups) raspberries<\/span><\/li>\n<\/ul>\n<p>You will need an 18 by 13-inch half-sheet pan for this recipe.<\/p>\n<p>You can toss the <strong>berry mixture<\/strong> in two bowls if it doesn&#8217;t fit in one.<\/p>\n<p><strong>Slab pie dough:<\/strong><\/p>\n<p>Grate 5 TBS <strong>butter<\/strong> on large holes of box grater and place in freezer. Cut remaining 19 TBS <strong>butter<\/strong> into \u00bd-inch cubes.<\/p>\n<p>Pulse 1\u00be cups <strong>flour, sugar,<\/strong> and <strong>salt<\/strong> in food processor until combined, 2 pulses. Add <strong>cubed butter<\/strong> and process until homogeneous paste forms, 40 to 50 seconds. Using your hands, carefully break <strong>paste<\/strong> into 2-inch chunks and redistribute evenly around processor blade. Add the remaining 1 cup <strong>flour<\/strong> and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add <strong>grated butter<\/strong> and toss until <strong>butter<\/strong> pieces are separated and coated with <strong>flour.<\/strong><\/p>\n<p>Sprinkle \u00bc cup <strong>ice water<\/strong> over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining \u00bc cup <strong>ice water<\/strong> over mixture and toss to combine. Press <strong>dough<\/strong> with spatula until <strong>dough<\/strong> sticks together. Using spatula, divide <strong>dough<\/strong> into 2 equal portions. Transfer each portion to a sheet of plastic wrap. Working with 1 portion at a time, draw edges of plastic over <strong>dough<\/strong> and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into a <strong>5 by 6-inch rectangle<\/strong>. Refrigerate <strong>dough<\/strong> for at least 2 hours or up to 2 days. Let chilled <strong>dough<\/strong> sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped <strong>dough<\/strong> can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)<\/p>\n<p>Line the half-sheet pan with parchment paper. Roll each <strong>dough<\/strong> square into 16 by 11-inch rectangle on floured counter, stack on prepared sheet, separated by second sheet of parchment. Cover loosely with plastic wrap and refrigerate until <strong>dough<\/strong> is firm but still pliable, about 10 minutes.<\/p>\n<p>Using parchment as sling, transfer chilled <strong>dough<\/strong> rectangles to counter, discard parchment. Wipe the sheet clean with paper towels and spray with <strong>vegetable oil spray<\/strong>. Starting at short side of 1 <strong>dough<\/strong> rectangle, loosely roll around rolling pin, then gently unroll over half of long side of prepared sheet, leaving about 2 inches of dough overhanging 3 edges. Repeat with second <strong>dough<\/strong> rectangle, unrolling it over empty side of sheet and overlapping first <strong>dough<\/strong> piece by \u00bd inch.<\/p>\n<p>Ease <strong>dough<\/strong> into sheet by gently lifting edges of <strong>dough<\/strong> with your hand while pressing into sheet bottom with your other hand. Brush overlapping edge of <strong>dough<\/strong> rectangles with <strong>water<\/strong> and press to seal. Trim overhang to \u00bd inch beyond edge of sheet. Tuck overhang under itself, folded edge should rest on edge of sheet. Crimp <strong>dough<\/strong> evenly around the edge of sheet. Cover loosely with plastic and refrigerate until firm, about 30 minutes.<\/p>\n<p><strong>For the streusel: <\/strong><\/p>\n<p>Meanwhile, adjust oven racks to lower-middle and lowest positions and heat oven to 375\u00b0F. Combine <strong>flour,<\/strong> <strong>brown sugar<\/strong>, <strong>crystallized ginger<\/strong>, <strong>granulated sugar<\/strong>, <strong>ground ginger<\/strong>,<strong> lemon zest<\/strong>, and <strong>salt<\/strong> in bowl. Stir in melted <strong>butter<\/strong> until mixture is completely moistened, let sit for 10 minutes.<\/p>\n<p><strong>For the filling: <\/strong><\/p>\n<p>Whisk <strong>sugar, tapioca,<\/strong> <strong>lemon zest<\/strong>, and <strong>salt<\/strong> together in large bowl. Add <strong>blackberries, blueberries,<\/strong> and <strong>raspberries<\/strong> and gently toss to combine.<\/p>\n<p><strong>Assembly:<\/strong><\/p>\n<p>Spread <strong>berry mixture<\/strong> evenly over chilled <strong>dough-lined<\/strong> sheet. Sprinkle <strong>streusel<\/strong> evenly over <strong>fruit,<\/strong> breaking apart any large chunks. Place a large sheet of aluminum foil directly on the lower rack (to catch any bubbling juices). Place pie on upper rack and bake until <strong>crust<\/strong> and <strong>streusel<\/strong> are deep golden-brown, and <strong>juices<\/strong> are bubbling, 45-60 minutes, rotating sheet halfway through baking.<\/p>\n<p>Let <strong>pie<\/strong> cool on wire rack until filling has set, about 2 hours.<\/p>\n<p>Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 18 to 24 ATK Video This berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it&#8217;s a cinch to prepare. Start by tossing no-prep berries\u2014blueberries, raspberries, and blackberries\u2014with sugar, lemon zest, and tapioca for the filling. Instead of applying a top crust, which would hide the beautiful berry hues and trap moisture, sprinkle on a streusel that is flavored liberally with more lemon zest as well&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/04\/12\/triple-berry-slab-pie-with-ginger-lemon-streusel\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[351,305,352],"class_list":["post-53496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-blackberries","tag-blueberries","tag-raspberries"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/04\/TripleBerrySlabPie.jpg?fit=624%2C533&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53496"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53496\/revisions"}],"predecessor-version":[{"id":53499,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53496\/revisions\/53499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53498"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}