Vanilla Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Prepare the pastry base: in a medium bowl, whisk together flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs. Gradually pour in cold water, stirring with a fork until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for 10 minutes.

   Tip: Keep the dough chilled throughout the process.

3. 3

   Roll out the chilled pastry dough to a thickness of about 3 mm (1/8 inch). Transfer it to a 20 cm x 30 cm (8 inch x 12 inch) baking dish. Trim the edges and press the pastry into the corners.

   Tip: Use a pastry brush to brush the pastry with a little water, if needed.

4. 4

   Prepare the vanilla filling: in a medium saucepan, combine the heavy cream, granulated sugar, and pure vanilla extract. Bring to a simmer over medium heat, then reduce the heat to low and let cook for 5 minutes, stirring occasionally.

   Tip: Don't let the mixture boil.

5. 5

   In a separate bowl, whisk together the melted butter and large eggs. Pour the egg mixture into the cream mixture and stir until well combined. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let cook for 2-3 minutes, or until the filling thickens slightly.

   Tip: Be careful not to overcook.

6. 6

   Pour the vanilla filling over the pastry base and smooth the top. Bake for 25-30 minutes, or until the filling is set and the pastry is golden brown.

   Tip: Don't open the oven door during the baking time.

7. 7

   Remove the pie from the oven and let it cool in the baking dish for 10 minutes. Then, transfer it to a wire rack to cool completely.

   Tip: Let the pie cool completely before serving.

8. 8

   To serve, slice the pie into wedges and serve with a scoop of vanilla ice cream, if desired.

   Tip: Enjoy!