Page 100 - Pie Squared

process until the dough almost comes together in a ball. All the flour
will be dampened and the dough will clump.

Spend time on this next step because the more compact and
precise the dough, the easier it is to roll to the correct size and
thickness to fit the slab pie pan. Form an X with two long pieces of
overlapping plastic wrap and lightly flour the surface. Dump the

dough onto the center of the plastic wrap, scraping the processor
bowl clean. Wrap the sloppy gathering of dough in plastic and, at the
same time, use a bench scraper (not your warm hands) to form the
squared sides of a block, about 6 by 4 inches (or 3 by 4 inches if

making a single crust). Once wrapped, use a rolling pin to gently
press across the surface of the block. Flip it over and do the same
on the other side. Now let it rest: Refrigerate the dough for at least 4
hours or preferably overnight.

RECIPES THAT USE A CREAM CHEESE CRUST

These pies call for a Cream Cheese Crust, but feel free to mix and
match. Each recipe offers Swaps with suggestions for alternate

crusts, fillings, and toppings.

Beefy Empanada Slab Pie (here)
Frosted Strawberry Slab Pie (here)

Just-Like-Artichoke-Dip Slab Pie (here)

Spinach, Gorgonzola, and Walnut Slab Pie (here)
Raspberry Rugelach Slab Pie (here)

Sugar-Free Fig Slab Pie (here)

Walnut “Baklava” Slab Pie (here)