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Porto Ginger Slab Pie

A 9:16 storyboard, 88 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Warm kitchen, oven tick, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Porto Ginger Slab Pie, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Porto Ginger Slab Pie. Porto Ginger Slab Pie keeps the ginger in the dough, not only on top, and it is baked by weight so the batch repeats. Here is the whole thing, one move at a time.

    On screen. Porto Ginger Slab Pie

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Porto Ginger Slab Pie, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Porto Ginger Slab Pie. Porto Ginger Slab Pie keeps the ginger in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Porto Ginger Slab Pie

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out all-purpose flour, unsalted butter, water, kosher salt, maple syrup. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Pie plate or sheet pan, Rolling pin, Scale, Mixing bowls, Parchment, Cooling rack, Oven thermometer.

    On screen. Oven · Pie plate or sheet pan · Rolling pin

  5. Scene 5 · step · 6s

    Step 1

    Shot. Porto Ginger Slab Pie: step 1. Natural window light, ivory linen, no text, no logo.

    Voiceover. Heat the oven to 400°F / 204°C. Weigh the crust and filling for Porto Ginger Slab Pie. Porto Ginger Slab Pie keeps the ginger in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Heat the oven to 400°F / 204°C. Weigh the crust…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Porto Ginger Slab Pie: step 2. Natural window light, ivory linen, no text, no logo.

    Voiceover. Rub cold butter into the flour and salt until you see pea-sized bits. Add ice-cold water just until the dough holds. Chill it for 20 minutes.

    On screen. Rub cold butter into the flour and salt until…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Porto Ginger Slab Pie: step 3. Natural window light, ivory linen, no text, no logo.

    Voiceover. Roll the dough and line the pan. Fold the ginger with the sugar and starch so the fruit is coated, then fill.

    On screen. Roll the dough and line the pan. Fold the…

  8. Scene 8 · step · 6s

    Step 4

    Shot. Porto Ginger Slab Pie: step 4. Natural window light, ivory linen, no text, no logo.

    Voiceover. Crimp or fold the edge. Cut a vent if the top is covered. Porto Ginger Slab Pie needs that vent or the steam makes the crust soggy.

    On screen. Crimp or fold the edge. Cut a vent if the top…

  9. Scene 9 · step · 7s

    Step 5

    Shot. Porto Ginger Slab Pie: step 5. Natural window light, ivory linen, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake 47 min in real time.

    Voiceover. Bake at 400°F / 204°C for about 47 minutes. The crust of Porto Ginger Slab Pie is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Bake at 400°F / 204°C for about 47… · Bake 47 min

  10. Scene 10 · step · 6s

    Step 6

    Shot. Porto Ginger Slab Pie: step 6. Natural window light, ivory linen, no text, no logo.

    Voiceover. Cool Porto Ginger Slab Pie until the filling stops flowing, at least 30 minutes, before you slice.

    On screen. Cool Porto Ginger Slab Pie until the filling…

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. The crust of Porto Ginger Slab Pie is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Porto Ginger Slab Pie browns before the center is done. Tent the top with parchment and keep baking until the doneness cue is true in the center. Porto Ginger Slab Pie comes out dense, sunk, or dry. Mix only until the flour disappears, weigh the fat and liquid, and take it out at the cue rather than by the clock alone.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Porto Ginger Slab Pie. Refrigerate custard and fresh-fruit fillings the same day and eat them within 3 days. A fruit crisp without custard can sit covered overnight.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 248 calories, with 3.4 grams of protein. Pai marks it Indulgent.

    On screen. 248 kcal · 3.4 g protein · Indulgent

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 8 pieces. Eat while it is at its best.

    On screen. Porto Ginger Slab Pie

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Porto Ginger Slab Pie from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.