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.
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.
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.
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.