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 in this mixed berry slab pie.
Why You Will Love This Recipe
This triple berry slab pie is the perfect example of a delicious and easy-to-make slab pie. It is made with a flaky, store bought pie crust and a fresh, sweet and tart berry filling. It's sure to be a hit with everyone who tries it!
A slab pie is a type of pie that is made in a sheet pan or rectangular baking dish instead of a traditional round pie plate. Slab pies are a great option for feeding a crowd, as they can easily be cut and served easier.
Slab pies are also typically easier to make than traditional pies, as they require less pie dough and less time to bake.
- This Triple Berry Slab pie is made with fresh, seasonal berries.
- The pie crust is fast and easy, using store bought pie crust rolls.
- The Triple Berry pie filling is a sweet and tart combination, similar to a Razzleberry pie!
- Super easy to make.
- Perfect as a summer Memorial Day or Fourth of July dessert.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- How to Make A Triple Berry Slab Pie
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Ingredients
Use fresh berries whenever possible. You can use frozen berries, but be sure to defrost them and drain off any excess water that they release when defrosted.
- Pie crusts - store bought rolled pie crusts, ROOM TEMPERATURE. You can also triple our Marie Callender's Pie Crust recipe.
- Egg, beaten.
- Water
- Blueberries - washed and dried.
- Raspberries - washed and dried.
- Strawberries - washed, dried, and hulled.
- Cornstarch
- Lemon juice, fresh.
- Sugar
- Salt
- Butter - cubed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make A Triple Berry Slab Pie
This berry slab pie is a breeze to make, especially if you prep the pie crust top, right after making the bottom slab pie crust.
Prepare The Slab Pie Top and Bottom Crusts
- 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.
Blind Bake Slab Pie Crust
- 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.
- 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.
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.
Top With Lattice Top Crust
- Spread the berry mixture over the slab pie crust and add the butter cubes to the top of the filling.
- 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.
Bake And Cool Slab Pie
- 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. Top with vanilla ice cream and serve!
PRO TIP: If you are using a smaller sheet pan, you may need to continue baking for 10-15 additional minutes, because the pie is thicker.
Serving Suggestions
This Triple Berry Slab Pie is a delicious summer dessert that is perfect for any celebration or party. Best served warm with a scoop of ice cream or whipped cream, but also delicious served at room temperature.
More recipes our Triple Berry Slab Pie goes well with are:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few scrumptious substitutions or variations using this Triple Berry Slab Pie recipe as a base:
- You can use any type of berries you like in this berry slab pie recipe. Strawberries, raspberries, blueberries, and blackberries are all great options.
- If you don't have any fresh berries, you can use frozen berries. Just be sure to thaw and drain them before using them in the recipe.
- You can also add some other ingredients to the filling, such as lemon zest, vanilla extract, or a splash of brandy.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making triple mixed berry slab pie recipe.
- Large Rimmed Cookie sheet with cooling racks17 x 12
- Rolling Pin
- Pie Weights
- Star Cookie Cutter or any shape you like
- Pastry set
Storage and Reheating
- To store leftover triple berry slab pie, let it cool completely on a wire rack. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 300 degrees Fahrenheit. Remove the pie from the refrigerator and let it sit at room temperature for about 30 minutes. Then, place the berry slab pie in the oven and bake for 15-20 minutes, or until the filling is heated through.
- To freeze this triple berry slab pie, let it cool completely. Wrap tightly in plastic wrap, and then aluminum foil. Store the berry slab pie in the freezer for up to 3 months.
- To thaw, place it in the refrigerator overnight. Then, unwrap the pie and let it sit at room temperature for about 30 minutes before reheating it as directed above.
Tips for Success
Here are some helpful tips when making this berry slab pie recipe.
- Use fresh berries whenever possible in this mixed berry slab pie recipe.
- 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.
Frequently Asked Questions
Yes, you can use frozen berries in this recipe. Just be sure to thaw and drain off excess moisture from them before using them in the recipe.
You can use a 9x13 inch baking dish or two 9 inch round pie plates. Just be sure to adjust the baking time accordingly.
es, you can use any type of fruit that you like in this recipe. Some popular choices include: Peaches, plums, rhubarb, and apples.
Yes, you can make this pie gluten-free by using a gluten-free pie crust. You can find gluten-free pie crusts at most grocery stores.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Triple Berry Slab Pie
Equipment
- Star Cookie Cutter or any shape you like
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
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.
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