Mixed Berry Sheet Pan Pie

coop of vanilla ice cream on a piece of triple berry slab pie in a bowl.

5 from 1 vote

This delicious Mixed Berry Sheet Pan Pie is made in sheet pan, making it the perfect dessert for a crowd. You'll love it's flaky crust, sweet-tart berry filling, and the ease of serving.

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

Crust

2 boxes refrigerated pie crust ROOM TEMPERATURE, or a doubled pie crust recipe, chilled
1 egg beaten
1 tablespoons water to mix with the egg

Mixed Berry Filling

2 pints Blueberries washed and dried
2 pints Raspberries washed and dried
2 lb Strawberries washed, hulled, dried, and quartered
1 tablespoons lemon juice
6 tablespoons cornstarch
2 teaspoons tapioca granules, not pearls
¾ cup granulated sugar
½ teaspoons salt
2 tablespoons butter cubed small

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 the overlap of the pie dough out so it fits your sheet pan.
2 boxes refrigerated pie crust
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, and save it for later. 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 add pie weights or dry beans on top. Blind bake in the preheated oven for 10 minutes, and remove to cool.
Remove the pie weights (or beans) and parchment (or aluminum foil). Let the pie crust continue to 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 out of pie crust trimmings from earlier.
2 boxes refrigerated pie crust
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 tablespoons water

Prepare the Berry Pie Filling

While the crust is cooling wash and dry the blueberries and raspberries. Wash, hull, dry, and quarter the strawberries.
Using a large bowl, add the blueberries, raspberries, strawberries, lemon juice, cornstarch, tapioca granules, sugar, and salt. Stir to blend.
2 pints Blueberries, 2 pints Raspberries, 2 lb Strawberries, 1 tablespoons lemon juice, 6 tablespoons cornstarch, 2 teaspoons tapioca , ¾ cup granulated sugar, ½ teaspoons salt
Spread the berry mixture over the slab pie crust and scatter the top of the filling with the butter cubes.
2 tablespoons butter
Top the 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.
2 boxes refrigerated pie crust
Brush the pie crust top with the egg wash mixture.
1 egg, 1 tablespoons water
Bake at 375°F (190°C) 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 sheet pan pie on a rack to cool evenly and set up. Cool for about several hours before cutting out squares to serve. Top each serving with vanilla ice cream and enjoy!

Notes

Prep Your Crust Accordingly: For refrigerated store bought pie crust rolls, bring to room temperature before unrolling so the crust does not crack and break. For homemade pie crust, ensure your pie dough is well-chilled before rolling it out.

Prevent a Soggy Bottom: To avoid a soggy crust, pre-bake (blind bake) your bottom crust for about 10-15 minutes before adding the filling. You can also toss your berries with a tablespoon or two of flour or cornstarch to absorb excess juices.

Don't Overfill: While it's tempting to load up on berries, avoid overfilling the pie. This can lead to spillage during baking and a messy crust. Leave a little room around the edges.

Monitor for Browning: Keep an eye on your crust during baking. If the edges are browning too quickly, loosely tent the pie with aluminum foil to prevent burning while the filling finishes cooking.

Cool Completely Before Cutting: This is crucial! Allow the sheet pan pie to cool for several hours, before slicing into it. This gives the fruit filling time to set up properly, ensuring clean, beautiful slices.

Nutrition