MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Juneteenth Strawberry Slab Pie
Categories: Pastry, Fruits, Citrus, Desserts
     Yield: 12 servings

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 2 1/2 c  + 2 tb (360 g) A-P flour;
          -more for rolling out dough
     1 tb + 2 ts granulated sugar
     1 ts Coarse kosher salt
     1 ts Cracked black pepper
     1 c  (226 g) cold unsalted butter
          - in 1/2 cubes, more for
          - buttering the pan
   3/4 c  (177 ml) ice water
     2 tb Buttermilk

MMMMM-------------------------FILLING--------------------------------
     3 lb (1.3 kg0 fresh strawberries;
          - small berries halved and
          - larger berries quartered
     3 tb to 4 tb (40 g) loose pack
          - dark brown sugar-depending
          - on how sweet your berries
          - are
     1 tb Cornstarch
   1/2 ts Grapefruit zest
 1 1/2 ts Grapefruit juice
   1/2 ts Grated fresh ginger
   1/4 ts vanilla extract
   1/8 ts coarse kosher salt

 MAKE THE CRUST: In a large mixing bowl, combine flour, 2
 teaspoons granulated sugar, the salt and the pepper.
 Using a pastry blender, cut butter into flour until the
 largest pieces of butter are the size of lentils.

 Sprinkle ice water over dough a tablespoon at a time,
 stirring and scooping the dough with your hands as you
 go to incorporate the water, until the dough just begins
 to adhere and you can gather it into an imperfect ball.
 (You may not need all the water.) Transfer dough to a
 piece of plastic wrap and press into a disk. Wrap
 tightly and place in the fridge for 30 minutes.

 Lightly butter a quarter sheet pan with a 1" rim,
 including the top edge of the rim, and set aside.
 (Quarter sheet pans are usually 8x11" or 9x12",
 depending on the manufacturer.)

 Lightly flour a large work surface, a rolling pin and
 the dough. Roll the chilled dough into an 1/8" thick
 rectangle. From that, cut a rectangle three inches
 bigger than the dimensions of your pan on each side
 (i.e., an 11x14" rectangle for an 8x11" pan, or a
 12x15" rectangle for a 9x12" pan). Reserve the
 extra dough.

 Gently press the dough rectangle into the quarter sheet
 pan, trimming excess dough at the edges. The dough
 should go all the way up and over the top edge of the
 pan, if possible. Transfer pan to refrigerator and chill
 for 1 hour.

 Meanwhile, line another baking sheet with parchment
 paper. Roll out reserved dough to 1/4" to 1/8"
 thickness. Using 1" and 2" biscuit cutters, cut out
 about 30 circles of different sizes (or use all one size
 if you prefer), rerolling dough as necessary. Transfer
 circles to parchment-lined baking sheet and refrigerate.

 MAKE THE FILLING: Combine all ingredients in a large
 bowl and stir well. Set aside for about an hour, while
 crust chills.

 Set oven @ 375°F/190°C. When oven is hot, paint some of
 the buttermilk on the edges of the pie crust. Transfer
 berry mixture to crust, patting the berries down into a
 roughly even layer. Place pan on a larger baking sheet
 to catch any drips. Bake for 30 minutes.

 Paint buttermilk over reserved pastry circles and
 sprinkle with remaining tablespoon granulated sugar.
 Place circles all over the bubbling berries. Continue
 baking pie until crust is golden brown and filling is
 bubbling, an additional 50 to 60 minutes.

 Run a small knife around the edge of the pie while it's
 warm. Transfer the pie in its quarter sheet pan to a
 wire rack. Let cool for at least 2 hours before cutting
 and serving from the pan.

 By: Nicole Taylor - Hot Links And Red Drinks: The Rich
 Food Tradition Of Juneteenth.

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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