LAVENDER BERRY SLAB PIE
Hall likes to serve this rustic sheet-pan pie as a portable treat wrapped in waxed paper. We use refrigerated pie dough, but visit Parade.com/piecrust to find Hall’s crust.
2 (15-oz) pkgs refrigerated pie dough 2 pints blackberries 2 pints blueberries 1 cup granulated sugar 1/3 cup cornstarch 1 tsp ground cinnamon Zest and juice of 2 lemons 1 egg, lightly beaten 1 Tbsp heavy cream Coarse sea salt [optional] Lemon-Lavender Sugar: Zest of 1 lemon, dried overnight
¼ cup granulated sugar 1 Tbsp dried lavender
1. Line bottom of oven with a sheet of foil. Preheat oven to 400°F. Grease an 18 x 13-inch sheet pan.
2. Combine all dough and roll into a 24 x 19-inch rectangle on a lightly floured surface (dough will be very thin). Cut in half crosswise. Line bottom of sheet pan with 1 piece of dough.
3. Gently toss berries, sugar, cornstarch, zest and juice of 2 lemons in a large mixing bowl. Pour fillinginto sheet pan. 4. Cut remaining dough crosswise into 5 (13 x ½ -inch) strips and lengthwise into 4 (18 x ½ -inch) strips. Arrange strips in a lattice pattern.
5. Whisk together egg and cream. Lightly brush egg wash over top of lattice crust. Combine LemonLavender Sugar ingredients in a blender or spice grinder. Pulse to combine; sprinkle over top of pie. Bake 35-40 minutes or until golden brown and bubbling. Sprinkle with coarse sea salt, if desired. Cool slightly before serving. Serves 8-10.