Strawberry-Raspberry Slab Pie

Instructions

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1. - For crust, in large bowl, combine flour and salt. Using a pastry blender or fork, cut butter into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and stir until mixture holds together in large clumps. Add additional water, tablespoon by tablespoon, if the dough is still dry. Make about 1/4 of dough into a small disc and form remaining dough into a large disc. Wrap discs with plastic wrap and chill at least 1 hour or up to overnight.
2. - Preheat oven to 350°F.
3. - On well-floured surface, roll large disc to a 19 in. x 13 in. rectangle, about 1/8 in. thick. Place in 17 in. x 11 in. jelly roll pan, pressing firmly into the sides and bottom of the pan. Fold under edges and crimp along top of pan.
4. - For filling, combine sugar and cornstarch in medium bowl. In large bowl, combine strawberries, raspberries and orange zest. Add sugar mixture, stirring until thoroughly combined. Add filling to crust in an even layer.
5. - In small bowl, whisk together egg with water. Roll small disc out to 1/8 in. thick. Cut out hearts with 3 in. heart cookie cutter and brush with egg wash. Place on top of pie filling. Brush crust edges with egg wash and sprinkle crust and hearts with sparkling sugars.
6. - Bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until filling is bubbly and crust is golden brown.
7. - Note: to use canned pie filling, substitute 2-21 ounce cans strawberry pie filling and 1-21 ounce can raspberry pie filling.