Black Pepper Strawberry Slab Pie

Course: Dessert

Cuisine: American, Fusion, Soul Food

Prep Time: 30

Cook Time: 28

Total Time: 58

Servings:

Calories: 346kcal

Light and fruity berry slab pie perfect for summertime celebrations

2 cups fresh strawberries hulled and cut into halves or quarters, depending on size
4 cups blackberries
5 tablespoons granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh orange juice
¼ teaspoon sea salt
½ teaspoon vanilla extract
½ teaspoon freshly cracked black pepper

Combine strawberries, blackberries, sugar, cornstarch, orange juice, sea salt, vanilla extract, and freshly cracked black pepper in a large saurcepan over medium low heat. Bring to a simmer, stirring occasionally, for about 10 minutes or until the berries have broken down a bit but still have some shape to them. Remove pan from heat and allow to fully cool.

Line a full sheet pan with parchment paper and set aside.
Beat together egg and one tablespoon of water to create an egg wash. Set aside.
Lightly dust a surface with flour then roll out one sheet of the puff pastry to a 14 x 12-inch rectangle. Transfer the dough to the prepared sheet pan. Roll out second sheet of puff pastry to the same size then use a biscuit cutter to cut our six to eight circles from the dough.
Spead the cooled filling over the first sheet of puff pastry, leaving a one-inch border around the perimiter. Brush the border with the egg wash then align the other piece of puff pastry over top.
Pinch the edges of the pastry together then use the prongs of a fork to crimp and seal. Brush the crust with egg wash and place cutouts of pastry on top. Brush cutouts with remaining egg wash then sprinkle sugar over top of prepared pie.
Bake pie for 28 to 30 minutes or until the puff pastry is golden brown and filling is bubbling. Cool until just warm or about one hour then cut into squares and serve.