Triple Berry Slab Pie

Well, guys, guess what? I’m headed to Vegas tomorrow. I am far from a Vegas novice. We used to go every year when we lived in Arizona (close proximity can be a dangerous thing) and have even been twice since we have lived in New York. I think last year was the first year we hadn’t been in a long while, actually, which ended up being a blessing in disguise because Sandy hit around the time we usually go and while I enjoy Vegas, I would never want to be stuck there against my will. This time around, though, Kramer will not be joining me. I’m going for my friend Valerie’s bachelorette party. This is definitely going to be a new way to experience Las Vegas. Despite having been there a lot, I’ve never been to a club or gone dancing (like, ever in my whole life) so we shall see how I hold up. Outlook is shakey. But I do love me a pool, which is where I hope we will be spending 90% of our time. I got a brand new American flag bathing suit and I’m ready to do the damn thing. Wish me luck.

A photo-summary of our relationship.I shared my Rum Soaked Tres Leches cakes with you earlier this week and now I present this Triple Berry Slab Pie as the other dessert that I brought to the BBQ that we had at our friend’s apartment last weekend. It was so much fun that we are already planning another one in September. We must have had 25 people on that roof. The weather was perfect and all of the food was demolished, which is obviously what I like to see. I’m really thankful to our friends Emily and Wesley for hosting these barbecues. They always say that it’s easy for them because we do all of the cooking, but having so many people in your home is stressful and they are incredible for letting us do it! Last barbecue was hot dogs and sausages, this time it was pulled pork and chicken tacos, and next time I hope it will be something even more exciting. Thanks again, you two!

The pie did well at the barbecue.I saw this Martha Stewart recipe on Food52 earlier this year and immediately fell in love. I adore pie. Cake and cupcakes can kiss my ass, because pie is the only truly lovable dessert in my heart. It’s the gooey fruit filling that gets me, I think. Cake and cupcakes can taste stale, even good ones, but I’ve never had that problem with a good pie. Sure, I’ve had rubbery crusted pies and pies with not enough filling, but I make pies to suit my liking, and that means a golden, crunchy crust covered in sprinkled sugar and plenty of juicy, fruity filling. The slab pie is indeed a genius recipe – no need to make two pies now! You can just throw it all on a 12×17-inch sheet pan and go nuts. Yes, it’s a little difficult to roll the dough out, and yes, it’s a lot of dough, but it’s completely worth it. I brought this slab pie out at our barbecue and everyone went, “Whoa.” Whoa is right. With six cups of blueberries, raspberries and blackberries and a beautifully done, rustic looking top crust (I mean come on, look at it), this slab pie is sure to impress. I’ve said it before and I’ll say it again: summer is almost over! Make pies, barbecue, be out in the sun, because soon we’re all going to be stuck indoors, freezing and complaining bitterly that we haven’t seen the sun in weeks. Make a pie and go to the park, do something! You’ll regret it soon enough if you don’t.

Barney.

Matt.

Chicken thighs and tortillas for our pork shoulder.

Jessie and Alex.

It was also Emily’s birthday celebration!

Morgan.

Val and me – we’re going to Vegas together this weekend!

Ryan.

Not a bad view, right?

Mix together your fruit mixture and set aside.

Then it’s time to roll out your pie crust.

It doesn’t have to be (and probably won’t be) perfect!

Bake and cool before slicing and serving.

It will go fast!