This mixed berry slab pie is super easy to make, is chock full of ripe juicy summer berries and easily feeds a crowd. You won't even have to make your own crust - it's roll, mix and bake, done!
Bring this delicious berry slab pie to your next memorial day BBQ or 4th of July party. And, it will surely please. Juicy tartness, with a ton of texture and crispiness, it's just so good!
It's berry season, you guys! And, you know what that means? You can finally get your favorite berries on sale. I'm looking at you, you tiny thing of raspberries for 7$. This pie is also delicious with berries that are a little overly ripe.
Ingredients
- berries - whatever kind of berry you love. I used strawberries, blueberries, and raspberries, but you can also use blackberries or only two kinds of berries. The ratio doesn't need to be exact. In total, you will need about 8 cups of berries.
- store-bought pie crust - I find this to be the easiest way to make a big pie like this, but if you have a homemade pie crust recipe you love use that one
- cornstarch - to thicken the pie filling which will prevent the crust from getting soggy
- lemon juice - to bring out the tartness of the berries
- egg - for the egg wash of the top
See recipe card for quantities.
Equipment
Disclaimer: This post contains affiliate links, you can read my full disclosure here.
- Rolling pin
- Sheet pan /jelly roll pan 17 x 12.
- Sharp knife
- Fork
- Pie weights, aluminum foil, or parchment paper
- Large mixing bowl
- Medium-sized bowl
- Strawberry huller (optional)
- Cutting board
- Spoon
- Cookie cutter if cutting out shapes
- Small bowl
- Pastry brush
Instructions
Step 1: Lay out the store-bought pie crust on the counter so it can come to room temperature
Step 2: Preheat the oven to 375 degrees
Step 3: Lightly flour your work surface and lay two pieces of your pie dough on top of each other and roll them out to fit your sheet/jelly roll pan.
Step 4: Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.
Step 5: 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.
Step 8: While the crust is cooling, wash, hull, and dice the strawberries
Step 9: In a large bowl, add the berries, lemon juice, cornstarch, sugar, and salt. Mix everything together. Set aside.
Step 10: Roll out the top layer of pie dough.
Step 11: Cut out the lattice or your preferred shapes.
Step 12: In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
Step 13: Spread the berry mixture over the bottom crust.
Step 14: Add cubed butter over the top of the berries.
Step 15: Top the berries with the lattice or preferred shapes.
Step 16: Brush the pastry with egg wash.
Step 17: 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 with foil to prevent it from getting too brown.
Step 18: Let it cool so the berry mixture can set up.
Step 19: Top with vanilla ice cream or whipped cream and serve!
Hint: When cutting up the strawberries, if you see white inside of them, instead of pink and/or red, remove the white parts. The white has no flavor. You are looking for the pink and red areas inside of the berry.
Using a strawberry huller makes life so much easier! Once you start using it you'll wonder why you haven’t gotten one before!
If you haven’t invested in pie weights, I highly suggest that you do! These work great when it comes to holding your pie down when baking the crust.
Variations
You could switch up the design of this pie to make it a "4th of July" American flag pie. You would place the blueberries in the upper left quadrant and the strawberries and raspberries to cover the rest. Arrange your star-shaped dough on top of the blueberries and your lattice in horizontal stripes. Be creative and have fun!
Storage
After it has cooled, cover the pie with either foil or plastic wrap and place it in the fridge for up to 3 days.
Related
Looking for other recipes like this? Try these:
You must use the category name, not a URL, in the category field.Mixed Berry Slab Pie
This mixed berry slab pie is super easy to make, is chock full of ripe juicy summer berries, and easily feeds a crowd. You won't even have to make your own crust - it's roll, mix and bake, done!
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 corn starch
- 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
Equipment:
- Rolling pin
- Sheet pan/jelly roll pan 17 x 12.
- Sharp knife
- Fork
- Pie weights, aluminum foil, or parchment paper
- Large mixing bowl
- Medium-sized bowl
- Strawberry huller
- Cutting board
- Spoon
- Pastry cutter
- Cookie cutter if cutting out shapes
- Small bowl
- Pastry brush
Instructions
- Lay out the store bought pie crust on the
counter so it can come to room temperature. - Preheat the oven to 375 degrees.
- Lightly flour your work surface and lay both pieces
of your pie dough on top of each other and roll out your pie dough to fit your
sheet/jelly roll pan. - Gently roll the dough around your rolling pin and
transfer it to the 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. - 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.
- 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. - Roll out the top layer of pie.
- Cut out the lattice or your preferred shapes.
- In a small bowl, whisk together the egg and one
tablespoon of water to create an egg wash. - Spread the 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 pastry 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!
Leave a Reply