Berry Slab Pie

Today, I’ve got a special treat in store just for you. If you’re looking to satisfy your sweet tooth and your appetite alike, then look no further than this delicious Berry Slab Pie!

This homemade dessert is super simple to make, but it’s packed with flavor that will tantalize your taste buds.

If you’re looking for something new to try, the flavor-filled goodness of berries baked into pastry dough surely won’t disappoint!

Crisp and flaky pastry paired with tender, sweet berries – what can be better than a slice of delicious berry slab pie?

This classic dessert is sure to become your go-to treat for special occasions or Sunday nights at home.

No Churn Vanilla Bean Ice Cream (A great topping for this recipe!)

Instant Pot Apple and Blueberry Crisp

Raspberry Oatmeal Bars

Homemade Strawberry Cake

Whether you’re serving it as the grand finale for an intimate dinner party, surprising someone on their birthday, or simply indulging in comfort food before bedtime – our easy-to-make recipe will exceed all expectations.

Invite friends over and enjoy the freshness of summer taste year round!

Keep reading to learn how to make this irresistible slab pie.

Berry Slab Pie

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 tbsp. of corn starch
• 1 tbsp. of lemon juice, fresh or bottled
• ¾ cup white granulated sugar
• ½ tsp. kosher salt
• 2 tbsp. unsalted butter, cubed
• 1 egg
• 1 tbsp. of water

Directions:

Prepare the crust:

If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.

If you are making a homemade crust, prepare that recipe now.

Prepare the filling:

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.

Prepare the Berries:

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.

Prepare the Top:

Roll out the top layer of pie dough.

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!

Additional Tips for Success

When cutting up the strawberries, if you see white inside of them, instead of pink and/or red, remove the white spots. 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 will be wondering 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.

Does This Have to Be Refrigerated?

Yes. After it has cooled, cover the pie with either foil or plastic wrap and place it in the fridge for up to 3 days.