I just made a half-sheet slab pie! I found it very difficult to roll out the dough large enough to cover the entire pan. Lots of cursing and trips back and forth from the freezer. I only used a double recipe of pie crust (enough for 4 single crusts) and I see this article calls for a triple recipe so maybe that would be easier. Still, next time I will roll out two 15x10 rectangles (the size of a quarter sheet pan) and then lay them side by side rather than making one huge 15x20 rectangle.

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