Berry Slab Pie
This berry slab pie serves a crowd and is perfect for summer entertaining! Using a variety of fresh berries, this pie recipe is tasty and packed with the freshness of summer.
Equipment
- Rolling Pin
- Sheet pan/jelly roll pan 17 x 12.
- Sharp knife
- Fork
- Pie weights, aluminum foil, or parchment paper
- Large mixing bowl
- medium-sized bowl
- Strawberry huller
- Cutting board
- Spoon
- Pastry cutter
- Cookie cutter if cutting out shapes
- Small bowl
- Pastry brush
Ingredients
- 3 store-bought pie crusts or homemade pie crusts.
- 2 pints blueberries washed and dried
- 2 pints raspberries washed and dried
- 2 lbs strawberries washed, dried, and hulled
- 6 tablespoons cornstarch
- 1 tablespoon lemon juice fresh or bottled
- ¾ cup white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter cubed
- 1 egg
- 1 tablespoon of water
Instructions
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:
- Step 1: Preheat the oven to 375 degrees.
- Step 2: 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.
- Step 3: Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.
- Step 4: 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.
- Step 5: 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.
- Step 6: Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
- Step 7: Let the crust cool.
Prepare the Berries:
- Step 8: While the crust is cooling, wash, hull, and dice the berries.
- Step 9: In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.
Prepare the Top:
- Step 10: Roll out the top layer of pie dough.
- Step 11: Cut out the lattice or your preferred shapes.
- Step 12: In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
- Step 13: Spread the berry mixture over the bottom crust.
- Step 14: Add cubed butter over the top of the berries.
- Step 15: Top the berries with the lattice or preferred shapes.
- Step 16: Brush the pastry with egg wash.
- Step 17: 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.
- Step 18: Let it cool so the berry mixture can set up.
- Step 19: Top with vanilla ice cream and serve!
Notes
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.
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.
Nutrition
Calories: 292kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 14mgSodium: 209mgPotassium: 258mgFiber: 7gSugar: 21gVitamin A: 117IUVitamin C: 55mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!