Our crowd-pleasing Mixed Berry Sheet Pan Pie makes pie-making simple. It's baked in a sheet pan and filled with sweet, tart, and juicy fresh blueberries, raspberries, and strawberries, all nestled within a flaky crust.
Why You'll Love This Mixed Berry Slab Pie Recipe
You'll love this sheet pan pie, also called a slab pie, because its large, rectangular shape makes it a breeze to cut and serve. It's perfect for sharing with a crowd or family gathering. Plus, because it's baked in a sheet pan bakes faster than a traditional round pie, simplifying your baking process.
- Feeds a Crowd Easily: Its large, rectangular shape is perfect for gatherings, allowing you to serve many people without fuss.
- Simpler to Bake: You'll spend less time on intricate dough work compared to traditional round pies, making pie-making less daunting.
- Delicious Fruit Flavor: The sweet and tart combination of fresh blueberries, raspberries, and strawberries baked into a flaky crust is simply delightful.
Ingredients Overview
You'll need two boxes of refrigerated double pie crust, or a double recipe of our basic pie crust recipe. You will also need fresh berries or frozen berries, sugar, cornstarch, tapioca granules, lemon juice, and a beaten egg to wash the top of the crust before baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Fruit Pie Secret
Tapioca granules are a baker's secret for preventing runny fruit pies. They soak up extra moisture from juicy fruits like berries during baking, helping the filling set to a perfect consistency every time.
How To Make A Mixed Berry Sheet Pan Pie
Making slab pies in a sheet pan is easy, even more so if you're using a premade pie crust.
Step 1: Preheat the oven to 375°F (190°C). 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.
Step 2: 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.
Step 3: 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.
Step 4: Lightly flour your work surface and roll out one of the remaining pie crusts 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.
Step 5: In a small bowl, whisk the egg with one tablespoon of water so you have an egg wash to brush the top pie crust right before baking. Set aside until ready.
Step 6: While the crust is cooling wash, dry, hull, and cut the berries. Add them to a large bowl and then add the lemon juice, cornstarch, sugar, and salt, tossing to blend and coat the berries.
Pro Tip - Using Frozen Berries
If using frozen mixed berries, do not thaw them completely before mixing with sugar and thickener. Add them to the crust while still mostly frozen to prevent the filling from becoming too watery.
Step 7: Spread the berry mixture over the slab pie crust and add the butter cubes to the top of the filling.
Step 8: Top the berry filling with the pie crust strips in a crisscross lattice and lay the star cut outs at intersections of the strips. Brush the pie crust top with the egg wash mixture.
Smaller Pan Size Baking Time
If using a smaller, deeper 9x13-inch pan, the baking time will likely be longer, possibly an additional 15-30 minutes, as the filling is thicker. Keep an eye on it and bake until the crust is golden and the filling is bubbly.
Step 9: 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 slab pie on a rack to cool evenly and set up.
Serving Suggestions
Best served warm with a scoop of Ice Cream Maker Vanilla ice cream or whipped cream, but also delicious served at room temperature. You can swap out berries with fruit to match the season. Adapt our pumpkin pie without evaporated milk to a sheet pan to make an easy-to-serve pumpkin slab pie.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Fruit Combinations: Feel free to swap out the specific berries for other fruit combinations. Try a peach and raspberry blend, or an apple and blueberry combination, adjusting sugar to taste.
- Crust Customization: Instead of a traditional double crust, consider a crumb topping for the top layer. You can make it with flour, sugar, butter, and a touch of oats for added texture.
- Seasonal Options: This method works wonderfully for other types of pies. In the fall, try making a pumpkin pie in your sheet pan for an easy holiday dessert that feeds a crowd!
Tips for Success
Here are a few tips for making this recipe:
- 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.
Storage Options
Some recommended storage options for this recipe are:
- Refrigerate: Store leftover pie loosely covered with foil or plastic wrap at room temperature for up to 1 day (if your kitchen is cool) or in the refrigerator for up to 3-4 days. Chilling is recommended for fruit pies, especially in warmer climates, to maintain freshness.
- Freeze: For longer storage, freeze individual slices or the entire cooled pie. Wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
- Reheating (From Refrigerator): For refrigerated slices, reheat in a preheated oven at 300-350°F (150-177°C) for 10-20 minutes, or until warmed through and the crust is crisp again. You can also briefly microwave individual slices, but the crust won't be as crisp.
- Reheating (From Freezer): For frozen pie or slices, you can reheat directly from frozen in a preheated oven at 350°F (177°C). For slices, it might take 20-30 minutes; for a whole pie, it could take 45-60 minutes or more, until warmed through. Cover loosely with foil to prevent over-browning.
Frequently Asked Questions
To avoid a runny filling, ensure you use a thickener like cornstarch and/or tapioca granules and mix it thoroughly with your fruit and sugar before baking.
To avoid a soggy crust, pre-bake (blind bake) your bottom crust slightly before adding the filling.
If using a smaller, deeper 9x13-inch pan, the baking time will likely be longer, possibly an additional 15-30 minutes, as the filling is thicker. Keep an eye on it and bake until the crust is golden and the filling is bubbly.
Fruit Dessert Recipes
Get The Recipe!
Mixed Berry Sheet Pan Pie
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
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.
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