Triple Berry Slab Pie
If you’ve ever wanted a dessert that feeds a crowd without the stress of rolling, crimping, and babysitting multiple pies, this Triple Berry Slab Pie is about to become your new go-to.
This is the kind of recipe you reach for when you need something impressive but realistic—juicy berries, a flaky crust, and plenty of servings, all baked in one pan.
No fancy techniques, no last-minute panic, and no wondering if there will be enough to go around — this pie recipe walks you through exactly how to make a triple berry slab pie that’s easy to assemble, bakes evenly, and slices clean for parties, holidays, or family get-togethers.
This recipe gives you all the classic fruit pie flavor you want, with a simpler, more shareable approach that’s perfect for feeding a crowd.
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How to Make a Mixed Berry Slab Pie
- Start by bringing your pie dough to room temperature and preheating the oven to 375°F. Roll out the dough to fit a sheet or jelly roll pan, crimp the edges, and dock the bottom and sides with a fork.
- Blind bake the crust briefly with foil and pie weights, then remove them and bake a few minutes more until lightly set.
- While the crust cools, wash, hull, and cut the berries, then toss them with lemon juice, sugar, cornstarch, and salt until well combined. After washing, make sure your berries are completely dry. Extra moisture can thin the filling and create a soggy crust.
- Spoon the berry filling into the cooled crust, scatter small cubes of butter over the top, and finish with a lattice or decorative dough topping.
- Brush with egg wash and bake until the crust is golden and the filling is bubbly. If the crust starts browning too quickly, loosely cover the edges with foil during the last part of baking.
- Let the pie cool fully. The filling thickens as it cools, making it much easier to slice cleanly.
- Then serve on its own or with vanilla ice cream.
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Typically it’s made with three types of berries—most often strawberries, blueberries, and raspberries. This combination gives you a balance of sweet and tart flavors, plus different textures that hold up well during baking. Blackberries can also be used as a substitute or addition, depending on what you have on hand.
A slab pie is baked in a sheet pan or jelly roll pan instead of a round pie dish. It’s thinner, easier to slice, and designed to feed a crowd, making it ideal for parties and gatherings. A regular pie is deeper, round, and usually serves fewer people, which can make it less practical when you need multiple desserts.
Cornstarch is one of the best thickeners for berry pie because it creates a glossy, smooth filling without changing the flavor of the fruit. It thickens reliably and works well with juicy berries like strawberries and raspberries.
To prevent a runny berry pie, use the correct amount of thickener, make sure the filling bakes long enough to bubble and activate the cornstarch, and allow the pie to cool completely before slicing. Letting it rest gives the filling time to set, which makes a big difference in texture.
Yes, but thaw them completely and drain off excess liquid before mixing with the other ingredients. You may need a little extra cornstarch.
Absolutely. You can bake the slab pie a day in advance and store it covered at room temperature or in the refrigerator.
USA Pan Bakeware Nonstick Quarter Sheet Pan, Baking Sheet Aluminized SteelMrs. Anderson’s Baking Pie Weights | Stainless Steel Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Connected Chain Weights
Farberware Professional Pie Server (Stainless Steel), Metallic, Small –
Norpro Stainless Steel 1.5 Quart Berry Colander,Silver, 6.25 inches/16Cm
Dizada Ceramic Berry Basket with Lids, Fruit Bowl/Baskets with Covers, 5 Inch Colander For Kitchen, Fruit Bowls for Strawberry, Grape, Cherry, Berries, Stoneware Harvest Bowls Set of 2, White
If you’re planning more baking projects and love fruity desserts, be sure to check out these other delicious ideas for even more inspiration.
- From classic pies to easy twists, these blueberry pie recipes are perfect when you want a sweet, bakery-style dessert made with simple ingredients.
- A peach tart is a great option when you want something a little lighter, with juicy peaches and a buttery crust that’s perfect for summer baking.
- Leftover pie crust recipes are a great way to use up extra dough, turning scraps into easy treats like cinnamon sugar twists, mini tarts, or quick baked snacks.
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.
- 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:
- 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!