Slab pies have to be sturdy enough to be eaten by hand if cut into small bars. Cornmeal gives this buttery dough the necessary heft, while rye flour keeps the texture light.
makes enough for 1 slab pie with a lattice top
no eggs, no nuts
- 1½ cups (222 g) rye flour
- 1½ cups (213 g) unbleached all-purpose flour, plus more for rolling
- ½ cup (74 g) fine stone-ground yellow cornmeal
- ¼ cup (52 g) sugar
- 1 teaspoon salt
- ½ pound (228 g) cold unsalted butter, cut into ½-inch pieces
- 2 tablespoons apple cider vinegar
1. Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Stir the vinegar into ⅔ cup (151 g) ice-cold water, then sprinkle over the flour mixture. Pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
2. Turn out the dough and place two thirds of it on a large sheet of plastic wrap. Press into a 1-inch-thick rectangle. Wrap tightly in the plastic wrap. Repeat with the remaining dough. Refrigerate until firm, at least 1 hour.
Make Ahead
The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.