A slab pie has a rectangular crust rolled out to 11"x15" rather than the standard round. The key difference, apart from the fact that I found it a little harder to roll those rectangles, is that slabs are shallower pies, resulting in a different (and better!) filling-to-crust ratio. Following Barrow's instructions to the letter leads to almost-crispy crusts which really shine when paired with her interesting filling combos. I tried spinach artichoke, asparagus and fontina, and Italian sausage and tomato, all of which were yummy. The rectangular shape and shallower depth also make the savories more suitable to be served as canapes, although mine did just fine as dinner.
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