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A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha Stewart has made all kinds of versions -- below is a distilled template that can work with any berry or stone fruit that's in season near you. Adapted slightly from Martha Stewart's Baking Handbook (Clarkson Potter, 2005)

• All purpose flour, for dusting
• Pate Brisee (recipe below)
• 6 cups fresh sour cherries, stemmed and pitted; or 6 cups fresh mixed berries; or 7 medium peaches, cut into 1/2-inch pieces (about 8 cups)
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• Juice of 1/2 a lemon (about 1 tablespoon)
• 1/4 teaspoon salt
• 2 tablespoons heavy cream
• 1/4 cup sanding sugar (or granulated sugar)
• 5 cups all purpose flour
• 1 tablespoon coarse salt
• 2 teaspoons sugar
• 1 pound (4 sticks) cold unsalted butter, cut into small cubes
• 12 to 16 tablespoons ice water

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