Pumpkin Pie Slab Style
- FOR THE CRUST:
- 3 3/4 cups all purpose flour + more for rolling out crust
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/3 cups unsalted butter, cut into 1/2" chunks
- 10 tbl ice water
- 4 egg yolks, lightly beaten
- 2 tbl + 1 1/2 tsp white vinegar
- FOR THE FILLING:
- 2 15 oz cans of pumpkin
- 1 cup granulated sugar
- 4 eggs
- 4 tsp pumpkin pie spice
- 16 oz crème fraiche
- 2 tsp vanilla bean paste or extract
Cooking time 90mins
FOR THE CRUST:
Add to food processor, flour, baking powder, and salt. Pulse 1 or 2 times to combine.
Add butter and pulse 5 or 6 times, or until butter chunks are the size of peas.
Drizzle egg yolks over flour/butter mixture and pulse 3 or 4 times, until egg yolks are combined.
Combine ice water and vinegar and drizzle carefully around the furthest edge of the flour mixture.
Pulse for 3 or 4 times until mixture is evenly wetted and holds together when pinched. Don't over mix.
Lay two separate sheets of plastic wrap on the counter. Split the dough into two portions: ⅓ and ⅔. Add ⅓ of the dough to one sheet and ⅔ to the other sheet. Wrap up both portions tightly and refrigerate for at least 3 hours, or overnight.
FOR THE FILLING:
Preheat oven to 350 degrees.
Add all ingredients to a large bowl and stir with a large wooden spoon or stiff spatula until combined.
ASSEMBLING THE PIE:
Lay out two 9X13" jelly roll pans. There's so much butter in the crust, there's no need to grease them.
Transfer the ⅔ dough portion to a well floured surface. Cover your hands and a rolling pin in flour, and roll it into a rectangle that is approximately 11X15" Transfer dough to jelly roll pan.
This is my favorite way: Lay the rolling pin across one of the narrow ends of the crust, and delicately roll it, picking up the dough with it, so that you end up with a rolling pin with pie crust rolled several times around it. Now place the rolling pin at the narrow end of the jelly roll pan and unfurl the dough right into the pan.
Press dough into pan and trim edges. Pour filling into crust. Bake for approximately 50-55 minutes, or until crust is golden brown and custard is set.
Meanwhile, roll out the ⅓ pie crust portion just like you did the first one, only the shape is not as important this time. Once it gets to be about ⅛" thick. Cut out whatever design you are using. You can use a pie crust cutter, cookie cutter, biscuit cutter, whatever you want!
Again, these can go straight into a jelly roll pan without greasing it, because of the butter content. Bake these for about 30-35 minutes, or until golden brown.
As soon as the pie comes out of the oven (carefully) place the baked designs however you would like to arrange them on your slab pie.
Let cool at least 15 minutes before slicing. Serve hot or cold..