Pumpkin Slab Pie

Step 1

In a large bowl, whisk the flour and salt together. Add the butter and use a fork or pastry cutter to cut the butter into the flour mixture until it is coarsely incorporated. There should be a few pieces of butter the size of small peas.  Drizzle in the water a little at a time, stirring in between additions. Add enough water so that the dough sticks together when you squeeze it, but be careful not to add too much water or the dough will be gummy. The easiest way to mix the dough is with your hands. Shape the dough into a ball, and then flatten it out to a rectangle about 8 inches wide by 11 inches long (this will help you roll it out later). Wrap the dough in plastic wrap and refrigerate for 2 hours.

Step 2

Flour a piece of parchment paper. Unwrap the dough and place it on top of the floured parchment paper. Flour the top of the dough, and place another piece of parchment paper on top. Roll out the dough to a rectangle about 16 inches wide by 22 inches long. Peel off the top piece of parchment paper from the dough. Place an 18 by 13-inch baking tray on top of the rolled out dough. Carefully invert it so that the tray is on the bottom and the dough is on the top. Slowly peel off the bottom piece of parchment paper, which is now on top. Gently press the dough down into the sides of the tray. Trim off any excess dough and flute the sides. Use a fork to poke several holes in the bottom of the dough.

Step 3

Preheat the oven to 350 degrees F.

Step 4

In a large bowl, whisk together all of the filling ingredients. Pour the filling onto the crust and spread it out evenly. Lightly brush the crust on the sides with egg wash. Discard any leftover egg wash.

Step 5

Bake the pie until the crust on the sides is golden and a knife inserted in the center of the pie comes out clean, 45 to 60 minutes. Let the pie cool completely on a wire rack before slicing.

Step 6

Serve garnished with whipped cream and/or a sprinkle of cinnamon if desired.