Page 154 - Pie Squared

flaky and buttery. There’s nothing quite like it.
I have different expectations for a slab pie made from puff pastry.

These pies will serve fewer people than a classic crusty slab pie,
because the puff isn’t as sturdy as a traditional pie crust; once baked
it doesn’t easily portion into little bites without deflating the layers.
Think of the puff as a platform for delicious, rich toppings, best for a

small gathering.
Start with the obvious: Grocery store puff pastry will not
immediately fit the slab pie pan. So you’ll need to use a rolling pin to
stretch the dough, but do so gently and cautiously. Too much

pressing and the layers are smashed, the lift is altered, and the puff
is dull, mushy, and disappointing.
Work with the defrosted, but still cold, pastry on a lightly floured
surface. Unfold the pastry and use a rolling pin to gently roll it out,

working to smooth the folds from the box and making the dough
slightly longer than it is wide, about 10 by 12 inches. Use a sharp
knife or pastry wheel to cut ½- to 1-inch strips from each edge. Tuck
the remaining pastry into the bottom of a 9- by 13-inch baking sheet

and use the trimmed strips to stack a raised edge all around the
crust.
At this point cover the pan and chill the pastry again for at least
30 minutes. This resting period is critical to chill the buttery bits

again, avoiding tough pastry and encouraging lift.
When using puff pastry for slab pies, do not weigh down the
pastry with too much filling. You will need to use less filling than you
think, so the pastry will still be lofty and bronzed. Plan ahead for

eight or twelve pieces, lightly scoring the surface of the pastry into
portions before topping with the filling.
Consider using more puff pastry as a topper, cutting out shapes
that cover each serving. I like randomly shaped triangles or different

sizes of circles, but stars and hearts are adorable! Use these toppers
on Chicken Pot Slab Pie (here), any berry pie, or an appetizer pie
like Asparagus, Fontina, and Pancetta Slab Pie (here).
Bake puff pastry slab pies or toppers in a hot oven, anywhere

from 400°F to 450°F, depending on package instructions, until
deeply golden brown, 25 to 30 minutes.