Triple Berry Slab Pie

5 from 1 vote

This delicious Triple Berry Slab pie is made in sheet pan, making it the perfect dessert for a crowd. You'll love it's flaky, buttery crust and a sweet and tart berry filling.

Prep Time30

Cook Time1 10

cooling1

Total Time2 40

Course: Desserts

Cuisine: American

Servings: squares

Calories: 276kcal

Author: Kelly Bloom

Equipment

Large Rimmed Cookie sheet with cooling racks 17 x 12
Rolling Pin
Pie Weights
Star Cookie Cutter or any shape you like
Pastry set

Ingredients

3 pie crusts store bought rolled pie crusts, ROOM TEMPERATURE
1 egg
1 tablespoon water
2 pints Blueberries washed and dried
2 pints Raspberries washed and dried
2 lb Strawberries washed, dried, and hulled
6 tablespoon cornstarch
1 tablespoon lemon juice
¾ cup granulated sugar
½ teaspoon salt
2 tablespoon butter cubed

US Customary - Metric

Instructions

Prepare the Slab Pie Crust

Preheat the oven to 375℉.
Lightly flour your work surface and lay two pie crusts out so they overlap and will fit the rimmed sheet pan. Roll pie dough out to fit your sheet pan.
Gently roll the pie dough around your rolling pin and transfer it to the sheet pan. Trim the edges of the pie dough with a sharp knife. Crimp the pie crust edges and prick the bottom and sides of the pie crust with a fork.
Lay either parchment paper or aluminum foil on top of the crust and then add pie weights or dry beans on top. Bake for 10 minutes.
Remove the beans or pie weights and parchment or aluminum foil. Let the pie crust cool.

Prepare Lattice Top Crust

Lightly flour your work surface and roll out one pie crust for the top pie crust. Cut into strips for the lattice, and use your star cookie cutter to make 2" star pie crust cut outs.
3 pie crusts
In a small bowl, whisk the egg with one tablespoon of water so you have an egg wash to brush the top lattice crust right before baking. Set aside until ready.
1 egg, 1 tablespoon water

Prepare the Triple Berry Pie Filling

While the crust is cooling wash, dry, hull, and dice the berries.
In large bowl, add the berries, lemon juice, cornstarch, sugar, and salt. Stir to blend. Spread the berry mixture over the slab pie crust and add the butter cubes to the top of the filling.
2 pints Blueberries, 2 pints Raspberries, 2 lb Strawberries, 6 tablespoon cornstarch, 1 tablespoon lemon juice, ¾ cup granulated sugar, ½ teaspoon salt, 2 tablespoon butter
Top the triple berry filling with the pie crust strips in a crisscross lattice and top with the star cut outs at intersections of the pie crust strips.
Brush the pie crust top with the egg wash mixture.
Bake at 375℉ for 60 minutes, or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the crust edges with aluminum foil to prevent over browning.
Remove and set the slab pie on a rack to cool evenly and set up. Cool for about 1 hour. Top with vanilla ice cream and serve!

Notes

Use fresh berries whenever possible.
Let this triple berry slab pie cool completely before slicing. This will help to prevent the filling from oozing out.
Pie weights ensure the blind baked pie crust does not shrink and loose shape.
A strawberry huller is awesome for removing berry stems quickly.

Nutrition