Description
This Berry Slab Pie is a vibrant summer dessert. It features a flaky, golden crust and a juicy filling of blueberries, raspberries, and strawberries. Baked in a jelly roll pan, it yields many servings, making it ideal for gatherings. Top with vanilla ice cream for a refreshing finish.
Ingredients
Scale
- For the Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water
- For the Berry Filling:
- 6 cups mixed berries (blueberries, raspberries, strawberries), fresh or frozen
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon water
- 1 tablespoon coarse sugar, for sprinkling
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a dough forms. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of pie dough into a 12×17-inch rectangle. Carefully transfer the rolled dough to the prepared jelly roll pan, pressing it gently into the bottom and up the sides. Trim any excess dough.
- Prepare Berry Filling: In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries evenly.
- Fill the Pie: Pour the berry filling evenly over the bottom crust in the jelly roll pan.
- Create Lattice Top (Optional): Roll out the second disc of pie dough into a 12×17-inch rectangle. Cut the dough into 1-inch wide strips. Arrange the strips in a lattice pattern over the berry filling. Trim and crimp the edges of the top and bottom crusts together to seal.
- Egg Wash and Bake: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.
- Bake the Berry Slab Pie: Bake for 40-50 minutes, or until the crust is golden brown and the berry filling is bubbly. If the crust browns too quickly, you can tent it loosely with foil.
- Cool and Serve: Let the Berry Slab Pie cool completely on a wire rack before serving. This allows the filling to set properly. Serve plain or with a scoop of vanilla ice cream.
Notes
- You can use fresh or frozen mixed berries for this berry slab pie recipe. If using frozen, do not thaw them beforehand.
- Adjust the sugar quantity in the berry filling based on the sweetness of your berries.
- For a quicker preparation, you can use store-bought pie crusts.
- Ensure the berry slab pie cools completely before slicing to prevent the filling from running.
- This sheet pan fruit dessert is perfect for feeding a crowd.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg