A slab pie is a pie baked in a rimmed sheet pan rather than a round pie dish, giving it a rectangular shape and a higher crust-to-filling ratio than a standard pie. It is assembled the same way as a double-crust pie, with a bottom crust, filling, and top crust or streusel, but rolled and cut to fit the pan, then sliced into squares or bars for serving. Because one pan can yield dozens of servings, slab pie is a practical choice for potlucks, bake sales, and other gatherings where a standard pie would fall short. Fillings run the same range as any pie, from fruit to custard to savory meat and vegetable combinations.