Amazing Berry Slab Pie: 6 Cups of Pure Joy

October 11, 2025

Berry Slab Pie has been my go-to summer dessert ever since I hosted my first big family reunion. I remember trying to bake individual pies, and it was a disaster! Then my aunt shared her secret for this amazing berry sheet pan pie, and it totally changed my baking game. The aroma of sweet berries baking with that buttery crust fills my entire kitchen, bringing back memories of warm, sunny days. It’s such an easy ground berry dessert, perfect for feeding a crowd without all the fuss. You’ll love how simple yet impressive this large berry tart is. Let’s get cooking!

Why You’ll Love This Berry Slab Pie

I genuinely believe this Berry Slab Pie will become your new favorite dessert for so many reasons. It’s not just delicious; it’s incredibly practical too!

It offers an incredible burst of fresh berry flavor, perfectly balanced with a rich, flaky crust.
Preparation is surprisingly quick, making it ideal for busy weeknights or last-minute gatherings.
This mixed berry rectangular pie feeds a crowd effortlessly, meaning less stress for you.
You can easily adjust the sweetness and use seasonal berries, making it a budget-friendly option.
It’s a fantastic way to enjoy the goodness of fruits, packed with natural vitamins and fiber.
The impressive size of this mixed berry rectangular pie makes it perfect for potlucks and parties.
It’s a family-friendly dessert that everyone, from kids to adults, will adore.

Ingredients for Berry Slab Pie

Gathering your ingredients is the first step to creating this incredible Berry Slab Pie. I’ve found that using quality ingredients truly makes a difference in the final taste of this delightful fruit slab bake.

3 cups all-purpose flour – the base for our wonderfully flaky crust.
1 teaspoon salt – essential for flavor balance in the dough.
1 cup (2 sticks) unsalted butter, cold and cubed – this is key for a tender, flaky crust; don’t let it get warm!
1/2 cup ice water – helps bring the dough together without overworking it.
6 cups mixed berries (blueberries, raspberries, strawberries), fresh or frozen – the star of our filling, providing vibrant flavor.
1/2 cup granulated sugar (adjust to taste) – sweetens the berries, feel free to modify based on berry tartness.
1/4 cup cornstarch – our secret weapon for thickening the berry juices into a perfect consistency.
1 tablespoon lemon juice – brightens the berry flavors and adds a touch of acidity.
1 teaspoon vanilla extract – enhances the overall sweetness and aroma of the filling.
1 large egg, beaten – for the egg wash, giving the crust a golden sheen.
1 tablespoon water – thins the egg wash for easy brushing.
1 tablespoon coarse sugar, for sprinkling – adds a beautiful sparkle and a slight crunch to the top crust.

How to Make Berry Slab Pie

Making this easy berry slab pie recipe is a joy, and I’ll walk you through each step to ensure your dessert turns out perfectly. The aroma alone as it bakes is enough to make your mouth water!

Step 1: Prepare the pie crust first. In a large bowl, whisk together the 3 cups all-purpose flour and 1 teaspoon salt. Cut in the cold, cubed 1 cup unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the 1/2 cup ice water, mixing gently until a dough forms. Be careful not to overmix! Divide the dough in half, flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes. This chilling step is crucial for a flaky crust.
Step 2: While your dough chills, preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan. This specific pan size is ideal for a generously sized Berry Slab Pie.
Step 3: On a lightly floured surface, take one disc of chilled pie dough and roll it out into a 12×17-inch rectangle. Carefully transfer this rolled dough to your prepared jelly roll pan, pressing it gently into the bottom and up the sides. Trim any excess dough that hangs over the edge.
Step 4: Now it’s time for the delicious berry filling! In a large bowl, combine the 6 cups mixed berries (fresh or frozen), 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss these ingredients gently to ensure the berries are evenly coated. The cornstarch is key here to thicken the juices as it bakes.
Step 5: Pour the luscious berry filling evenly over the bottom crust in the jelly roll pan. Spread it out so every slice of your Berry Slab Pie gets an equal amount of fruity goodness.
Step 6: For the top, roll out the second disc of pie dough into another 12×17-inch rectangle. You can either place this whole sheet over the berries or get creative with a lattice pattern. For a lattice, cut the dough into 1-inch wide strips. Arrange these strips over the berry filling, weaving them if you like. Trim and crimp the edges of both the top and bottom crusts together to seal in all that delicious filling. This creates a beautiful presentation for your easy berry slab pie recipe.
Step 7: In a small bowl, whisk the 1 large egg with 1 tablespoon of water to create an egg wash. Brush this mixture generously over the top crust, then sprinkle with 1 tablespoon coarse sugar. This gives the crust a gorgeous golden sheen and a lovely textural crunch.
Step 8: Bake your Berry Slab Pie for 40-50 minutes, or until the crust is beautifully golden brown and the berry filling is bubbling invitingly. Keep an eye on it; if the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 9: Once baked, let the Berry Slab Pie cool completely on a wire rack before attempting to slice it. This step is crucial, as it allows the berry filling to set properly, ensuring clean, perfect slices. Serve plain or with a scoop of vanilla ice cream for an extra treat.

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Pro Tips for the Best Berry Slab Pie

I’ve learned a few tricks over the years that truly elevate this Berry Slab Pie from good to absolutely amazing. These simple tips will help you achieve baking perfection every single time.

Always use very cold butter and ice water for your pie crust. This prevents the butter from melting too quickly, resulting in a wonderfully flaky texture.
Don’t overmix the pie dough. Overworking the dough develops too much gluten, leading to a tough crust instead of a tender one.
If using frozen berries, don’t thaw them! Toss them directly into the filling mixture; they’ll release their juices as they bake, thickening beautifully.
Let your Berry Slab Pie cool completely. This is perhaps the most important tip for a clean slice and a perfectly set filling.

What’s the secret to perfect Flaky crust berry slab pie?

The secret to a truly flaky crust berry slab pie lies in keeping your butter extremely cold and handling the dough as little as possible. This creates pockets of butter that steam in the oven, giving you those coveted flaky layers. I also find that chilling the dough twice, both before rolling and again before baking, makes a huge difference.

Can I make Berry Slab Pie ahead of time?

Absolutely! You can prepare the pie dough a day or two in advance and keep it refrigerated. You can also assemble the entire Berry Slab Pie (without the egg wash and sugar) and refrigerate it overnight. Just add about 10-15 minutes to the baking time if baking directly from the fridge.

How do I avoid common mistakes with Baking a berry slab pie?

To avoid common mistakes when baking a berry slab pie, ensure your oven temperature is accurate and don’t open the oven door too frequently. Overfilling can lead to spills, so stick to the recommended berry amount. Also, make sure the pie cools fully before slicing to prevent a runny filling.

Best Ways to Serve Berry Slab Pie

Once your Berry Slab Pie has cooled, it’s time to enjoy the fruits of your labor! I love how versatile this dessert is; it’s perfect for almost any occasion. My favorite way to serve it is slightly warm with a generous scoop of vanilla bean ice cream. The cold, creamy ice cream melting into the warm, juicy berries and flaky crust is an absolute dream.

For a lighter touch, a dollop of freshly whipped cream or a sprinkle of powdered sugar makes this summer berry slab dessert feel extra special. It also pairs beautifully with a glass of chilled rosé or a cup of hot coffee after a meal. Don’t be afraid to get creative with your toppings!

This big berry dessert recipe is also fantastic for brunch. I’ve served it alongside Greek yogurt and a drizzle of honey, transforming it into a delightful morning treat. It’s truly a crowd-pleaser that everyone will rave about.

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Nutrition Facts for Berry Slab Pie

I know many of you are curious about the nutritional breakdown of this delicious dessert, so I’ve put together the estimated values for our Berry Slab Pie. Per serving (this recipe makes 12-16 servings), you can expect the following:

Calories: 350
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Sugar: 30g
Sodium: 150mg
Cholesterol: 50mg

Nutritional values are estimates and may vary based on specific ingredients, brands, and serving sizes used in your homemade Berry Slab Pie.

How to Store and Reheat Berry Slab Pie

One of the best things about this delicious Berry Slab Pie is how well it stores, meaning you can enjoy it for days to come! First, and most importantly, ensure your pie has cooled completely to room temperature before storing. This prevents condensation which can make the crust soggy.

For short-term storage, cover the Berry Slab Pie tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. I often find myself grabbing a slice for breakfast the next morning!

If you’ve made a large batch or want to save some for later, this sheet pan fruit dessert freezes exceptionally well. Wrap individual slices or the entire cooled pie tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to 3 months.

To reheat, you can warm individual slices in the microwave for 30-60 seconds, or for a crispier crust, pop them in a preheated oven at 350°F (175°C) for 10-15 minutes. From frozen, thaw overnight in the refrigerator before reheating. Enjoying this Berry Slab Pie warm is truly a treat!

Frequently Asked Questions About Berry Slab Pie

How to make berry slab pie and what makes it different from a regular pie?

Learning how to make berry slab pie is quite similar to a traditional pie, but its key difference lies in its size and shape. Instead of a round pie plate, a slab pie is baked in a rectangular sheet pan, like a jelly roll pan. This allows for many more servings, making it perfect for gatherings. The crust-to-filling ratio also tends to be more balanced, offering a satisfying bite of both delicious components.

Can I use a mix of fresh and frozen berries for this Berry Slab Pie?

Absolutely! I often use a combination of fresh and frozen berries in my Berry Slab Pie, especially if certain berries aren’t in season. The beauty of this recipe is its flexibility. If you’re using frozen berries, there’s no need to thaw them beforehand; simply toss them directly into the filling mixture. They will release their juices as they bake, contributing to the pie’s juicy interior.

What’s the best way to prevent a soggy bottom crust in a Berry Slab Pie?

A soggy bottom crust is a common concern when you make berry slab pie, but it’s easily avoidable! My top tip is to ensure your pie crust is well-chilled before baking. You can also sprinkle a thin layer of breadcrumbs or crushed cereal on the bottom crust before adding the berry filling. This acts as a barrier, absorbing excess moisture from the berries and helping to keep your crust wonderfully crisp.

Can I adjust the sweetness level of the Berry Slab Pie filling?

Yes, you definitely can! The sweetness of your Berry Slab Pie filling can be tailored to your preference and the natural sweetness of your berries. I recommend tasting a small amount of the berry mixture before adding it to the crust. If your berries are very tart, you might want to add an extra tablespoon or two of sugar. Conversely, if they’re super sweet, you can reduce the sugar slightly. It’s all about finding that perfect balance for your palate.

Variations of Berry Slab Pie You Can Try

I love experimenting in the kitchen, and this Berry Slab Pie recipe is incredibly adaptable! Once you’ve mastered the classic, don’t be afraid to try some fun variations to suit different tastes or dietary needs. It’s a great way to keep things fresh and exciting, especially when you want to put a new spin on your favorite sheet pan dessert.

Berry Slab Pie with Streusel Topping: For a delightful textural contrast, swap the top crust for a streusel. I often mix 1/2 cup flour, 1/4 cup sugar, and 1/4 cup cold butter until crumbly, then sprinkle it over the berries before baking. It adds a wonderful crunch to your Berry Slab Pie.
Gluten-Free Version: Simply substitute the all-purpose flour in the crust with your favorite 1:1 gluten-free baking flour blend. The process remains the same, and you’ll still get a delicious fruit slab bake suitable for those with gluten sensitivities.
Tropical Twist: Instead of traditional mixed berries, try a combination of diced mango, pineapple, and a few raspberries. You might reduce the sugar slightly and add a pinch of shredded coconut for an exotic flavor profile.
Spiced Berry Slab Pie: Enhance the berry flavor by adding 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to your berry filling. These warm spices complement the fruit beautifully, especially in cooler months.