Indulge in the sweet flavors of summer with our mouthwatering triple berry slab pie recipe. This dessert is the perfect summer pie bursting with fresh berry goodness.
There’s something truly special about the combination of ripe, juicy berries nestled in a flaky crust that makes berry slab pie the ultimate summer dessert.
Whether you’re hosting a backyard BBQ, planning a picnic in the park, or simply craving a sweet treat on a warm day, this recipe is guaranteed to impress.
What makes a mixed berry slab pie so delicious is the vibrant combination of flavors and textures that the mixed berries offer. Each bite is a symphony of sweet and tart, with the juiciness of strawberries, the burst of blueberries and the tanginess of raspberries.The buttery crust provides the perfect contrast, adding a satisfying crunch to every mouthful.
Whether enjoyed warm with a scoop of vanilla ice cream or chilled straight from the fridge, a mixed berry slab pie is a quintessential summer treat that captures the essence of the season in every bite.
What is a mixed berry slab pie?
A mixed berry slab pie is a delicious dessert made with a combination of various fresh berries, such as strawberries, blueberries, raspberries, and blackberries, baked in a large rectangular or square-shaped pie crust.
A sheet pan pie is similar to a traditional pie but baked in a slab form, making it perfect for feeding a crowd at summer gatherings or potlucks. The berries are typically tossed with sugar, cornstarch, and flavorings like lemon juice and vanilla before being baked between layers of flaky pastry.
The result is a sweet and juicy pie bursting with the vibrant flavors of summer berries.
How do you make a berry slab pie?
Ingredients
- 3 store-bought pie crusts or homemade pie crusts.
- 2 pints blueberries, washed and dried
- 2 pints raspberries, washed and dried
- 2 lbs of strawberries, washed, dried, and hulled
- 6 tablespoons of cornstarch
- 1 tablespoon of lemon juice, fresh or bottled
- ¾ cup sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 egg
- 1 tablespoon of water
Instructions
Prepare the crust:
If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
If you are making a homemade pie crust, prepare that recipe now.
Prepare the filling:
Preheat the oven to 375 degrees.
On a lightly floured surface, lay both pieces of your pie dough on top of each other and roll dough to fit your sheet/jelly roll pan.
Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.
Gently roll the dough around your rolling pin and transfer to the bottom of the pan.
Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.
Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
Let the crust cool.
Prepare the Pie Filling of Mixed Berries:
While the crust is cooling, wash, hull, and dice the berries.
In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.
Prepare the Top:
Roll out the top layer of pie dough.
Cut out the lattice top or your preferred shapes.
In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
Spoon berry mixture over the bottom crust.
Add cubed butter over the top of the berries.
Top the berries with the lattice or preferred shapes.
Brush the top of the pie with egg wash.
Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.
Let it cool so the berry mixture can set up.
Top with vanilla ice cream and serve!
Try These Recipes:
- Frozen blueberry recipes
- Fresh blueberry recipes
- Apple Pie
- Blueberry Pie
- Triple Berry Pie
- Pie Recipes
FAQs
How do I store a Berry Slab Pie?
After baking, let the Berry Slab Pie cool on a wire rack for at least 2 hours. The pie needs to be refrigerated, covered with plastic wrap or aluminum foil, for up to 2 days.
Can I freeze a Berry Slab Pie?
Yes, you can freeze a Berry Slab Pie. Just be sure to wrap it well in plastic wrap and then place it in a heavy-duty freezer bag. It will keep for up to 2 months.
To thaw, place the frozen Berry Slab Pie in the refrigerator overnight or until completely thawed. Then, let it come to room temperature before serving.
How to make a Lattice Crust on pie?
There are all sorts of recipes for lattice crust pies, but I’m going to share my favorite method with you. Start by rolling out your pie crust on a floured work surface. Then use a pizza cutter or sharp knife to cut strips of pie crust that are about 1/2 inch wide. Lay half of the strips across the top of your pie, spacing them evenly apart. Weave the remaining strips over and under the first set of strips, alternating between going over and under. Trim off any excess dough from the edges of your pie. And then crimp edges to seal them shut. You can either brush the top of your pie with some beaten egg white or milk and sprinkle with coarse sugar.
Can I use frozen berries for this recipe?
Yes, frozen berries can be used in place of fresh fruit. However, be sure to thaw and drain them before using to prevent excess liquid in the filling.
How much cornstarch to thicken berry pie?
The amount of cornstarch needed to thicken a berry pie filling depends on several factors, including the juiciness of the berries and personal preference for the consistency of the filling. As a general guideline, you can use about 2 to 4 tablespoons of cornstarch for every 4 cups of berries.
However, you may need to adjust this amount based on the specific recipe and the type of berries you’re using. It’s always a good idea to start with a smaller amount of cornstarch and add more if needed to achieve the desired thickness.
Berry Slab Pie Recipe
Ingredients
- 3 store-bought pie crusts or homemade pie crusts.
- 2 pints blueberries, washed and dried
- 2 pints raspberries, washed and dried
- 2 lbs of strawberries, washed, dried, and hulled
- 6 tablespoons of cornstarch
- 1 tablespoon of lemon juice, fresh or bottled
- ¾ cup white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 egg
- 1 tablespoon of water
Instructions
Prepare the crust:
If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
If you are making a homemade pie crust, prepare that recipe now.
Prepare the filling:
Preheat the oven to 375 degrees.
On a lightly floured surface, lay both pieces of your pie dough on top of each other and roll dough to fit your sheet/jelly roll pan.
Gently roll the dough around your rolling pin and transfer to the bottom of the pan.
Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.
Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.
Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
Let the crust cool.
Prepare the Pie Filling of Mixed Berries:
While the crust is cooling, wash, hull, and dice the berries.
In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside. Prepare the Top:
Roll out the top layer of pie dough.
Cut out the lattice top or your preferred shapes.
In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
Spoon berry mixture over the bottom crust.
Add cubed butter over the top of the berries.
Top the berries with the lattice or preferred shapes.
Brush the top of the pie with egg wash.
Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.
Let it cool so the berry mixture can set up.
Top with vanilla ice cream and serve!
Notes
How do I store a Berry Slab Pie?
After baking, let the Berry Slab Pie cool on a wire rack for at least 2 hours. The pie needs to be refrigerated, covered with plastic wrap or aluminum foil, for up to 2 days.
Can I freeze a Berry Slab Pie?
Yes, you can freeze a Berry Slab Pie. Just be sure to wrap it well in plastic wrap and then place it in a heavy-duty freezer bag. It will keep for up to 2 months.
To thaw, place the frozen Berry Slab Pie in the refrigerator overnight or until completely thawed. Then, let it come to room temperature before serving.
How to make a Lattice Crust on pie?
There are all sorts of recipes for lattice crust pies, but I'm going to share my favorite method with you. Start by rolling out your pie crust on a floured work surface. Then use a pizza cutter or sharp knife to cut strips of pie crust that are about 1/2 inch wide. Lay half of the strips across the top of your pie, spacing them evenly apart. Weave the remaining strips over and under the first set of strips, alternating between going over and under. Trim off any excess dough from the edges of your pie. And then crimp edges to seal them shut. You can either brush the top of your pie with some beaten egg white or milk and sprinkle with coarse sugar.
