To dive deeper into the topic of pies (one of our favorite things to talk about), we asked our team in the Pillsbury Kitchens how to easily convert our favorite 9-inch round pies into rectangular, slab-style pies baked in a sheet pan. And while we came out of our discussions with three delicious new classic slab pie recipes—Pumpkin Slab Pie, Apple Slab Pie and Pecan Slab Pie—we also learned that our question could not be answered with a simple formula.
To convert a standard pie to a slab pie, there are several factors to consider, including: the pie crust, the filling and the bake temperatures and times. Let’s cover all three in more detail!
Adjust The Pie Crust
Let’s do some simple math: The general rule is to double the amount of crust you’d need for a 9-inch round standard-size pie to fill a 15x10x1-inch slab pie. For example, if you need one box (14.1 oz) Pillsbury™ refrigerated pie crust for a standard double-crust pie, you’ll need two boxes, or four pie crusts, to make a double-crust slab pie.
For all of our slab pies that use Pillsbury™ refrigerated pie crust, we use two crusts for the base and two crusts for the top crust (for double-crust pies). To prep for a slab pie, remove pie crusts from pouches; on lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle (or 18x12-inch, if you have a slightly deeper sheet pan or want a little more wiggle room for fluting the edges). Fit the bottom crust into an ungreased 15x10x1-inch pan, pressing into corners.
