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.
Servings: 16 slices
Equipment
- Rolling Pin
- sheet pan or jelly roll pan, 17 inches by 12 inches
- sharp knife
- fork
- pie weights
- large mixing bowl
- medium bowl
- cutting board
- spoon
- pastry cutter
- star cookie cutter
- small bowl
- pastry brush
Ingredients
- 3 refrigerated pie crusts (or homemade pie crusts)
- 2 pints (4 cups) fresh blueberries, rinsed and dried
- 2 pints (4 cups) fresh raspberries, rinsed and dried
- 2 pounds fresh strawberries (5½ cups sliced)
- 6 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¾ cup white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 egg
- 1 tablespoon water
Instructions
- 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.
- Preheat oven to 375 degrees.
- 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.
- Gently roll the dough around your rolling pin to transfer it to the pan. Trim the edges of the dough with a sharp knife, if needed. Crump 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 dice 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.
- To prepare the top crust: on a lightly floured surface, roll out the last pie dough. Cut into strips and save some to cut our star shapes.
- In a small bowl, whisk the egg and one tablespoon of water to create an egg wash for the crust.
- 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.
- Top the berries with the lattice and star shapes. Brush the top 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 from oven and allow to cool about 2 hours so the berry filling can set up. Then, slice and enjoy with a scoop of vanilla ice cream, if desired.
Notes
See blog post for more tips