Berry Cobbler Slab Pie
Yield 24 servings
Perfect Pie Dough (makes two 9" pie crusts or 1 slab pie)
- 3 cups flour, cold, plus more for dusting
- 1 teaspoon kosher salt
- 1 ½ cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 10 tablespoons ice water
- 8 cups mixed berries
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
- 4 tablespoons cornstarch or arrowroot
- pinch of salt
- 1 ½ cups old fashioned oats
- 1 cup almonds, chopped
- ⅔ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
For the pie dough, combine the flour and salt in a food processor. Add the butter and pulse until you have large pea-size chunks scattered throughout. Slowly add 8 to 10 tablespoons of the ice-cold water until the mixture is just combined; do not over mix (there should be visible bits of butter in the dough). Transfer the dough to a floured surface, divide in half, and shape into 2 discs. Wrap them separately in plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 400°F. Roll pie crust to a 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
In large mixing bowl, mix berries, 1/2 cup of sugar, zest, cinnamon, almond extract, and cornstarch until combined. Evenly spoon on to crust.
For the crumble: In a mixing bowl, stir together the oats, almonds, brown sugar, cinnamon, and salt. Work in softened butter until crumbly. Sprinkle the mixture evenly over the berries.
Bake until crust and crumble is golden brown and filling is bubbly, about 35- 40 minutes. Let cool completely before serving.