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.
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.
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.
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.