Berry Slab Pie

Berry Slab Pie: A Crowd-Pleasing Summer Dessert for Patriotic Holidays and More

There’s something about summer that calls for fresh berries and gathering with good company.

That’s where this Berry Slab Pie comes in.

Whether you’re feeding a crowd at a backyard cookout or looking for a red, white, and blue dessert to bring to a Fourth of July potluck, this recipe checks all the boxes.

It’s simple, eye-catching, and packed with summer flavor.

Who Is This For?

This recipe is for anyone who wants to bring a no-fuss, big-batch dessert to a summer gathering.

If you’re a busy host who needs something easy to prep ahead of time—or the guy who got roped into “bringing dessert”—this pie’s got your back.

It’s perfect for large families, church events, block parties, or summer reunions.

And if you’ve got a house full of hungry folks after a cookout, this pie feeds 16 solid slices. No one leaves without a bite.

You may also like:

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

Instant Pot Apple and Blueberry Crisp

Raspberry Oatmeal Bars

Homemade Strawberry Cake

What Makes This Berry Slab Pie Special?

Unlike a traditional round pie, a slab pie is baked in a jelly roll or sheet pan, giving you more servings and better crust-to-filling ratio.

The mix of blueberries, raspberries, and strawberries brings a sweet-tart burst in every bite.

The patriotic colors make it a natural fit for Memorial Day, the Fourth of July, or Labor Day weekend.

Add a scoop of vanilla ice cream on top and you’ve got a classic American dessert that looks good and tastes even better.

When Should You Make It?

This is a summer dessert recipe with fresh berries at its core, so take advantage when berries are in season.

It’s best served after it’s cooled and the filling has set, making it a great make-ahead option.

You can bake it the morning of your event—or even the night before—and it’ll be ready when you are.

It travels well too, which makes it a smart pick for picnics, potlucks, and family road trips.

Where to Serve Berry Slab Pie

This pie works anywhere people are gathered around food:

• Backyard barbecues
• Church socials
• 4th of July block parties
• Summer birthdays
• Graduation parties
• Beach house weekends

You don’t need a special occasion to make it, though. Serve it right at home on a lazy Sunday and enjoy the leftovers for breakfast (no judgment here).

Why This Dessert Belongs in Your Summer Rotation

Let’s be honest: when it’s hot out, no one wants to fuss with complicated desserts or fancy decorating.

This pie looks impressive with minimal effort. The lattice top or pie crust cut-outs add a homemade touch, but even a simple top crust will get the job done.

It’s a great way to use up extra berries from a U-pick farm or farmer’s market haul.

And since it’s a slab pie, it holds its shape well—ideal when you’re slicing and serving for a crowd.

How to Serve It (Besides Just Slicing)

Sure, you can cut squares and serve it straight from the pan—but here are a few creative ways to dress it up:

• A la mode: Classic vanilla ice cream is hard to beat, but lemon sorbet gives it a refreshing twist.
• Berry bar: Cut the pie into smaller pieces and serve alongside whipped cream, crushed graham crackers, or a drizzle of honey for a DIY dessert station.
• Mini flag toppers: Add some toothpick flags to each slice for a patriotic touch without going overboard.
• Brunch style: Pair it with coffee and scrambled eggs and call it a “sweet and savory” breakfast spread.

This Berry Slab Pie is proof that summer desserts don’t need to be complicated to impress.

It’s bold, fruity, easy to prep, and always a hit. Keep it in your back pocket for when you need a dependable dessert that feeds a crowd and looks like you went the extra mile—even if you used store-bought crust.

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!

Helpful Tips for Making Berry Slab Pie

1. Let the pie crust come to room temperature.
If you’re using store-bought crusts, take them out of the fridge about 15–20 minutes before rolling. This helps prevent cracking and makes them easier to work with.

2. Don’t skip the blind bake.
Blind baking the crust (pre-baking it with pie weights) keeps it from turning soggy once you add the berry filling. Be sure to poke holes in the crust before baking to prevent bubbling. 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.

3. Dice your strawberries evenly.
Cutting the strawberries into similar-sized pieces ensures they cook evenly and blend better with the other berries. 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!

4. Remove flavorless parts of the strawberries.
If you see white centers inside your strawberries, trim those out. The white parts have little to no flavor — you want the bright red or pink flesh for the best taste.

5. Use a strawberry huller.
A small kitchen tool, but a game changer. It makes removing the green tops faster and easier, especially when working with 2 pounds of strawberries.

6. Stir the berry mixture gently.
Mix just enough to coat the berries with the sugar and cornstarch. Overmixing can bruise the fruit and lead to extra juices being released before baking.

7. Chill your top crust before cutting shapes.
If you’re doing a lattice or cut-out design, chill the rolled-out dough briefly in the fridge so it’s easier to handle and holds its shape better.

8. Cover the outer edges of the crust if needed.
Keep an eye on the pie while it bakes. If the edges start browning too quickly, loosely cover them with foil to prevent burning.

9. Let the pie cool completely before slicing.
This pie needs a couple of hours to set up. Cutting it too soon will result in a runny filling. Be patient — it’s worth it.

10. Serve it cold or room temp with a scoop of ice cream.
Vanilla ice cream is a classic, but lemon sorbet or whipped cream also go great with the sweet and tangy berry filling.

Berry Slab Pie Recipe – Frequently Asked Questions

1. Can I use frozen berries instead of fresh?
Fresh berries work best in this recipe because they hold their shape better and don’t release as much liquid. If you use frozen berries, make sure to thaw and drain them well first, or you may end up with a soggy crust.

2. What kind of pan should I use for a slab pie?
A jelly roll pan (about 10×15 inches) or any rimmed baking sheet with similar dimensions works great. Make sure it’s at least 1 inch deep to hold the filling.

3. Do I need to refrigerate the pie after baking?
Yes. After the pie cools completely and the filling has set, cover it with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days.

4. Can I make this pie ahead of time?
Absolutely. This is a great make-ahead dessert. You can bake it a day in advance and chill it overnight. Let it come to room temperature or serve it cold, depending on your preference.

5. Can I use different berries or add other fruit?
Yes, you can swap out the berries or add others like blackberries or chopped cherries. Just keep the total fruit amount about the same (roughly 8 cups).

6. Can I freeze this berry slab pie?
You can freeze it after baking and cooling. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

7. How do I keep the bottom crust from getting soggy?
Blind baking the crust (pre-baking it before adding the filling) helps prevent sogginess. Be sure to prick the crust with a fork and use pie weights or dried beans to keep it from puffing up during baking.

8. What’s the best way to cut and serve slab pie?
Once it’s cooled and set, use a sharp knife to cut it into squares or rectangles. A metal spatula works well for lifting out each slice.

9. Do I have to use an egg wash on the top crust?
You don’t have to, but it gives the crust a nice golden color and slight sheen. It also helps any decorative cut-outs or lattice strips stick together.

10. What’s the best way to serve this pie?
This pie is delicious on its own, but it’s even better topped with vanilla ice cream, whipped cream, or a drizzle of honey. It’s a perfect dessert for patriotic holidays, summer cookouts, or anytime you need a dessert that serves a crowd.