Triple Berry Slab Pie Recipe

This Triple Berry Slab Pie Recipe is made with fresh blueberries, strawberries, and raspberries with an easy shortcut for the crust. It’s a perfect way to serve dessert to a crowd at any summer cookout or potluck.

My favorite thing about the summer is the farmer’s markets where you can find the freshest, most ripe, and sweet summer fruits like berries. One of my favorite recipes to use summer berries is this Grilled Pound Cake with Fresh Berries; it’s easy and delicious. I’ve added this Triple Berry Slab Pie to that list of favorites.

Mixed berry slab pie is simply the best way to serve the best summer fruits in dessert form that will feed a crowd of people. Patriotic holidays are among us so this slab pie is perfect for sharing with your guests. It’s also a great pie to make during the Thanksgiving and Christmas holidays.

To my advantage, I use store-bought pie crusts found in the refrigerator section of the grocery store. I have yet to perfect pie crust making. One day….maybe.

Why You’ll Love This Recipe

• It’s easy than making a regular pie.
• Take a shortcut using already made pie crusts.
• Slab pie feeds a crowd by cutting into squares.
• Great to eat with a fork or your hands.

Triple Berry Slab Pie

Summer pie season is here and I can’t get enough of this slab pie! Slab pies are named that because you form the crust on a jelly roll pan, or sheet pan and then layer the fruit filling over the crust. Create a lattice top and pie crust dough stars, for the 4th of July holiday or just use the lattice crust.

The filling for the pie isn’t too sweet and has the right amount of tartness for a flavorful pie. Because you’re using the already-made pie crust, you know the crust is perfectly flaky and buttery.

Another bonus to making a sheet pan pie is that there is more crust for everyone to enjoy. I like that.

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Equipment

• Rolling pin
• Sheet pan/jelly roll pan 17 inches x 12 inches.
• Sharp knife
• Fork
• Pie weights,
• Aluminum foil or parchment paper
• Large bowl
• Medium-sized bowl
• Cutting board
• Spoon
• Pastry cutter, or pizza cutter
• Star cookie cutter if cutting out shapes
• Small bowl
• Pastry brush

Ingredients

• 3 refrigerated pie crusts (or homemade pie crusts).
• 2 pints fresh blueberries, rinsed and dried
• 2 pints fresh raspberries, rinsed and dried
• 2 pounds of fresh strawberries, rinsed and dried
• 6 tablespoons of cornstarch
• 1 tablespoon of fresh lemon juice
• ¾ cup white granulated sugar
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter, cubed
• 1 egg
• 1 tablespoon of water

How to Make Triple Berry Slab Pie

Step 1

Allow the refrigerated pie crusts to come to room temperature for 30 minutes. If you’re making a homemade pie crust, this is the time to do that.

Step 2

Preheat oven to 375 degrees.

Step 3

Lightly flour your work surface and two of the pie crusts on top of each other and roll out your pie dough to fit your sheet pan. Mine is 17 inches by 12 inches and is nonstick.

Step 4

Gently roll dough around your rolling pin to transfer it to the pan. Trim the edges of the dough with a sharp knife, if needed. Crimp the pie crust around the edge of the pan. Prick the bottom and sides of the dough with a fork.

Step 5

Using a sheet of aluminum foil or parchment paper, line the bottom of the crust and then add either a layer of dried beans or pie weights on top. Bake the crust for 10 minutes. Remove the foil and pie weights and then bake for another 5 – 7 minutes. Remove from oven and allow to cool.

Step 6

To prepare the berry filling: you’ll slice the strawberries and them to a large mixing bowl. Then add the blueberries, raspberries, lemon juice, cornstarch, sugar, and salt. Stir to mix everything together and set aside.

Step 7

To prepare the top crust: on a lightly floured surface, roll out the last pie dough. Using a pastry cutter, cut into strips and save some to cut our star shapes with a cookie cutter.

Step 8

In a small bowl, whisk the egg and one tablespoon of water to create an egg wash for the crust.

Step 9

Before spreading the triple berry mixture over the bottom crust do this: Use a slotted spoon to transfer the pie filling to the crust, leaving the excess juice behind. You do not want a soggy pie crust but you still want a juicy pie. Add the cubed butter over the berries. (Tip: use that extra juicy berry filling over ice cream)

Step 10

Top the berries with the lattice and star shapes. Brush the top of the crust with the egg wash. This will give the crust a shiny golden-brown appearance.

Step 11

Bake at 375 degrees for 45 – 50 minutes, or until the crust is golden brown and the berries are bubbly. If the crust is getting to brown lightly cover with a piece of aluminum foil.

Step 12

Remove the pie from the oven and allow it to cool on a wire rack so the berry filling can set up. When cool, slice and enjoy with a scoop of vanilla ice cream, if desired.

Tips, Tricks, and FAQs

• Store covered leftovers tightly and in the refrigerator for up to 3-4 days.
• Freeze individual slices with parchment paper between slices in a ziplock bag or freezer-safe container for up to 2 months.
• Try a crumble topping of brown sugar, oats, flour, and butter in place of the lattice crust.
• Try using blackberries in place of the raspberries or blueberries.
• Use a slotted spoon to transfer the pie filling to the crust, leaving the excess juice behind. No one likes a soggy pie crust but you still want a juicy pie.
• Frozen berries are not recommended as they may not allow the filling to be properly set.
• If making this pie for Thanksgiving or Christmas, use holiday-themed cookie cutters for the cutouts.

Other Fresh Fruit Recipes to Enjoy

• Easy Air Fryer Blackberry Hand Pies
• Lemon Blueberry Scones
• Grilled Strawberry Shortcake
• Delicious Grilled Peaches with Blueberry Syrup

Printable Tripe Berry Slab Pie Recipe

Fresh Fruits and Veggies

• Arugula Pear Salad with Goat Cheese from Art of Natural Living
• Cherry Almond Pie from Magical Ingredients
• Fruit Salad with Mojito Dressing from Hezzi-D’s Books and Cooks
• Greek Caprese Salad from A Kitchen Hoor’s Adventures
• Hawaiian Cole Slaw from Palatable Pastime
• Peach Blackberry Salad from That Recipe
• Tomato and Corn Chipotle Salsa from Karen’s Kitchen Stories

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