Berry Slab Pie

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Berry Slab Pie is the perfect tasty dessert recipe for your Fourth of July celebrations (or anytime of year!) Blueberries, strawberries, and raspberries, are baked up in a golden pie crust in this old-fashioned recipe you’ll love!

Slab pies are an easy way to feed a crowd. Traditional pies can be tedious to make but slab pies are fast to assemble and cook up in a sheet pan or jelly roll pan.

Pieces of slab pie are cut into squares instead of wedges, and they can feed many more people than traditional pies. This berry slab pie is one of my favorite slab pie recipes and we’ve given it a patriotic special touch, just in time for the summer holidays!

Step by step

Prepare the crust:

1. Set pie crusts on the counter to allow to come to room temperature.
2. Preheat the oven and lightly flour your work surface. Lay two pie crusts together on the surface and roll out to fit your pan. Gently roll the dough around your rolling pin and transfer to the pan.
3. Trim the edges of the dough and crimp the edges around the edge of the pan. Pierce the bottom and sides of the dough with a fork.
4. Place foil or parchment paper over the dough and lay pie weights (or dried beans) on top to weigh it down.
5. Bake for 10 minutes. Remove weight and foil/parchment paper and bake an additional 5-7 minutes.
6. Let the crust cool.

Prepare the Berry Filling:

1. While the crust is cooling wash all berries. Hull and dice the strawberries and place all berries in a large bowl.
2. Add lemon juice, cornstarch, sugar, and salt to the berries and stir to mix. Set aside.

Assemble the Slab Pie:

1. Cut the remaining pie crust into strips for the lattice and stars (or any other shape) if you desire.
2. Spread the berry mixture over the bottom crust.
3. Add cubed butter over the berries.
4. Top the berries with the lattice and/or shapes of pie dough.
5. Mix egg and water together to make an egg wash. Brush egg wash over the pastry.
6. Bake for 50 minutes or until crust is golden brown and berry filling is bubbling.

Tips for best results

• remove any white portions of the interior of the strawberries to maximize flavor, this portion is not sweet
• if any portion of the crust starts to brown carefully cover it with foil for the remainder of the baking time
• you can easily substitute homemade pie crust, you will need 3 pies worth total, two for the bottom crust and one for the top

Storage

You can make this pie in advance if desired. Store the pie or any leftovers in the refrigerator up to 3 days covered with plastic wrap.

If you make this recipe please comment and rate it below, I love hearing from you!

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