Mixed Berry Slab Pie

For pastry: In a food processor, combine 21/2 cups flour and 1 teaspoon each salt and granulated sugar. Add 1 cup butter. Pulse until mixture resembles cornmeal with a few large pieces. With machine running, add 1/4 cup ice water. Stop processor as soon as all water is added; scrape sides. Pulse two or three more times, and if needed, add more ice water, 1 tablespoon at a time, to moisten completely. Shape dough into a disk and wrap in plastic wrap. Repeat to make a second disk of pastry. Chill 8 to 24 hours.

For filling: In a small bowl, microwave honey and thyme for 1 minute. Let stand for 1 hour. Discard thyme sprigs.

In a large saucepan, combine the remaining 1/4 cup granulated sugar and the cornstarch. Stir in mixed berries, honey, and lemon zest and juice. Cook and stir over medium heat until mixture starts to boil. Stir in strawberries; cook and stir 2 minutes more. Let cool. (Mixture can be chilled, covered, overnight.)

Preheat oven to 375°. Let dough stand at room temperature for 10 minutes. Between sheets of lightly floured waxed paper, roll one disk of pastry into a roughly 19x13-inch rectangle. Remove top sheet of waxed paper and trim edges to make an 18x12-inch rectangle. (If desired, save trimmings for decorating*.) Carefully invert pastry into a 15x10x1-inch baking pan or onto a large baking sheet lined with parchment paper. Peel off waxed paper. If using a pan with sides, press pastry up the sides.

Spoon filling evenly over pastry. (If using a baking sheet, leave a 1- to 2-inch border.) Between sheets of lightly floured waxed paper, roll second disk to a 16x11-inch rectangle. Remove top sheet of paper. Invert pastry over filling. Peel off paper. Fold bottom pastry edge over the top pastry; crimp. If desired, reroll scraps and cut shapes to lay on top. Brush top with cream. Sprinkle with raw sugar.

Bake for 45 to 50 minutes or until pastry is golden brown. Cool completely in pan on a wire rack.