Page 464 - Pie Squared

Slicing a slab does not have to be daunting. First, choose your
weapon. I like to use a metal bench scraper to make swift up and

down cuts into and through the crust. It makes clean cuts and is
easy to use. A sharp chef’s knife or a pizza wheel work to cut the
pie, too, but there’s something very solid about the bench scraper
(but it can scratch the bottom of the pan). Once portioned, lift each

pie piece with an offset spatula or another flexible flat lifting tool.

STORING LEFTOVER SLAB PIE

Most of the pies in this book have great staying power, which makes

them serve double duty: Eat now and eat later. I’m always happy for
leftovers, especially when faced with the daily lunch quandary. Slab
pie leftovers belong in a lunchbox.
Pies made with eggs, poultry, meat, or dairy must be stored

covered in the refrigerator. Fruit pies without custard may be held,
covered, on the counter for a day and then will need to be
refrigerated. By day three, the bottom crust will be soggy and
unappealing, so invite a neighbor for a cup of coffee and a slice of

pie on day two and eat up.
Conveniently, as far as leftovers are concerned, pie is frequently
served at room temperature. Remove any leftovers from the
refrigerator in plenty of time, usually 2 hours or so.

If you prefer a warm pie, cover loosely with foil and reheat at
350°F for 15 to 20 minutes. For the lunchbox, wrap individual pieces
in foil; then, if you can, heat in a (toaster) oven at 350°F for 10 to 15
minutes.

FREEZING WHOLE SLAB PIE

And now that you’ve got your pie skills honed, I promise you whole
frozen slab pies are like buried treasure. The next time you’re

making one pie, if you’ve got the time and inclination, make a second
one. Freeze that second pie hard inside the pan, tip the fully frozen
pie out of the pan, and wrap it first in plastic wrap and then in foil. It’ll