Berry Slab Pie

This dessert is sweet, simple, crowd-pleasing, and beautiful enough to earn a few oohs and ahhs when you set it down on the table. Berry Slab Pie is great if you have a gathering coming up (or just a hungry family to feed).

Berry Slab Pie: Your Go-To Dessert for Feeding a Crowd

This recipe is one of my favorites because it feels fancy without being fussy. It’s essentially a giant pie baked on a sheet pan, which means you get all the goodness of a classic berry pie but with way less stress and enough servings to feed a small army.

How to Make Berry Slab Pie

Step 1: Prep that Crust If you’re using store-bought crust, set it out so it comes to room temp this helps prevent cracking. Making your own crust? Hats off to you. Whip that up now.

Step 2: Preheat the oven to 375°F While the oven warms up, lightly flour your surface. Stack your crusts and roll them out into one large sheet to fit your pan. Don’t worry if it’s not perfect this pie is all about rustic charm.

Step 3: Transfer and Trim Roll the crust around your rolling pin and gently transfer it to your jelly roll pan. Trim any excess and crimp the edges. Then grab a fork and give the bottom and sides a few pokes. This helps keep it from puffing up like a pillow.

Step 4: Blind Bake Lay foil or parchment over the crust, fill with pie weights or dried beans, and bake for 10 minutes. Remove the weights and foil, then bake for another 5–7 minutes. Set aside to cool.

Step 5: Berry Time! While the crust is cooling, grab a large bowl. Toss in your washed and dried blueberries, raspberries, and chopped strawberries. Add the lemon juice, cornstarch, sugar, and salt. Stir gently until everything’s coated and glistening.

Step 6: Top Crust Prep Roll out your remaining dough. You can go classic with a lattice or cut out fun shapes using cookie cutters. Totally up to you there’s no wrong way to make it look cute.

Step 7: Assemble Spread that luscious berry mix evenly into the cooled crust. Dot with cubed butter (don’t skip this it melts into the filling and gives it a rich, velvety finish).

Top with your lattice or shapes. Then whisk the egg and water together and brush it all over the crust. This gives it that golden, glossy finish that looks like it came straight from a bakery.

Step 8: Bake It Up Pop it in the oven and bake for about 50 minutes. Keep an eye on the crust if the edges start to brown too fast, cover them with foil. You want golden crust and bubbly berries.

Step 9: Let It Rest This is the hardest part: the waiting. Let your pie cool for at least 2 hours. This gives the filling time to set so it slices beautifully.

Step 10: Serve Ice Cream Scoop out a slice, top it with vanilla ice cream, and watch the smiles happen. Seriously, it’s that good.

A Few Bonus Tips:

• Check Your Strawberries: If you cut into one and it’s white inside, trim those parts off. They don’t have much flavor go for the red, juicy bits.
• Invest in a Strawberry Huller: It’s a tiny tool that saves a lot of time and hassle. Total game-changer.
• Pie Weights Are Worth It: If you bake pies even occasionally, grab a set of pie weights. They keep your crust from bubbling up and give you an even base every time.

Storage Tips:

Once your pie has cooled, cover it with plastic wrap or foil and pop it in the fridge. It’ll keep for about 3 days if it lasts that long.

So whether you’re baking for a crowd or just want to have leftovers to sneak from the fridge (no judgment), this berry slab pie is your new go-to.

Check Out More Berry Recipes

• White Chocolate Raspberry Mousse
• Lemon Blueberry Bundt Cake
• Blackberry Mojito Mocktail

Berry Slab Pie

Print Recipe Pin Recipe

Equipment

• Rolling Pin
• Sheet pan/jelly roll pan 17 x 12
• Sharp knife
• Fork
• Pie weights, aluminum foil, or parchment paper
• Large mixing bowl
• Medium-sized bowl
• Strawberry huller
• Cutting board
• Spoon
• Pastry cutter
• Cookie cutter if cutting out shapes
• Small Bowl
• Pastry brush

Ingredients

  

• 3 store-bought pie crusts or homemade pie crusts.
• 2 pints blueberries washed and dried
• 2 pints raspberries washed and dried
• 2 lbs of strawberries washed, dried, and hulled
• 6 tablespoons of corn starch
• 1 tablespoon of lemon juice fresh or bottled
• ¾ cup white granulated sugar
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter cubed
• 1 egg
• 1 tablespoon of water

Instructions

 

Prepare the crust:

• If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
• If you are making a homemade crust, prepare that recipe now.

Prepare the filling:

• Preheat the oven to 375 degrees.
• Lightly flour your work surface and lay both pieces of your pie dough on top of each other and roll out your pie dough to fit your sheet/jelly roll pan.
• Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.
• Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.
• Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.
• Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
• Let the crust cool.

Prepare the Berries:

• While the crust is cooling, wash, hull, and dice the berries.
• In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.

Prepare the Top:

• Roll out the top layer of pie dough.
• Cut out the lattice or your preferred shapes.
• In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
• Spread the berry mixture over the bottom crust.
• Add cubed butter over the top of the berries.
• Top the berries with the lattice or preferred shapes.
• Brush the pastry with egg wash.
• Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.
• Let it cool so the berry mixture can set up.
• Top with vanilla ice cream and serve!