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This Triple Berry Slab Pie, made with fresh strawberries, blueberries, and blackberries, is a delicious way to feed a crowd at any backyard cookout, block party, or potluck! The super flaky all-butter crust is the star of the show, but the gooey berry filling shines with every bite!
Pie! Pie!! IT’S PIE SEASON!!!
Agree or disagree? There are TWO pie seasons. Obviously the Thanksgiving/Christmas holidays, solely for the required pumpkin version.
And then there’s summer, where it’s a mad dash to make all the pies with all the seasonal fruit while it’s abundant, on sale and super sweet!
Far as I’m concerned, the less sugar I have to use in my fruit pies the better, so gimme all the sweet berries, cherries, peaches, and whatever else that can be dreamed into a pie.
So here we are, that fruity summer pie time, just in time for the 4th of July. And this is just the first of a handful of flaky pastry encrusted (and inspired) goodness I have coming your way before September!
Triple Berry Slab Pie
I know this pie is a lot bigger than the desserts I normally share, but it’s so so meant for summer holidays! Slab pies are great for large gatherings with lots of hungry pie-loving bellies. Berry pies have a spot in my heart reserved, and this one is perfectly patriotic for summer holidays!
To be honest, I’ve also found that this pie is equally delicious a week later from the fridge, eaten like a slice of pizza. I sent most of it with Abe to work after shooting it, but I kept a few pieces for us.
I always like to have something sweet in the house for when those midnight (or midday?) cravings hit. This berry pie hit the spot! The first night, we ate some a la mode with a peanut butter pie ice cream.
Yes. It absolutely tasted like a PB&J, and I’m now obsessed with perfecting a peanut butter ice cream. I see PB&J Pie Milkshakes in our future, friends. Luckily, this berry slab pie is super easy to make!
How to make a Slab Pie
Roll out your base.
Preheat your oven to 375 degrees F. On a lightly floured surface, roll out 2/3 of a triple batch of Flaky Pie Crust into a large 1/8th-inch thick rectangle, slightly larger than a a 15x10x1 jelly roll pan or rimmed baking sheet (about 18×13 inches). Press the dough into the sheet, allowing the edges to overhang a bit. Chill the dough.
Mix up the filling.
Stir together berries, sugar, cornstarch, lemon juice, and salt in a large mixing bowl. Spread the berry mixture in an even layer over the chilled crust. Return to the refrigerator.
Note: if it’s off-season and fresh berries are hard to find/too expensive, or if you just prefer to use them, 6-7 cups of frozen mixed berries will also work in this slab pie!
Roll out the top crust.
Lightly dust your work surface with more flour. Roll the remaining dough into a 16×11-inch rectangle. If you like, use a small cookie cutter to cut randomly spaced shapes out of the dough. Use your rolling pin to carefully transfer the dough and drape it over the filling.
Finish it off.
Fold the excess dough from the base over the top crust, crimping if you’d like. Use a fork or knife blade to prick holes in the top crust. Arrange any cut-out shapes you have on the top or the edges. Brush the surface of the crust evenly with heavy cream, then sprinkle it with turbinado sugar.
Bake your berry pie!
Bake the pie for 45-55 minutes, until crust is golden brown and filling is bubbling. Remove from the oven and allow to cool on a wire rack for at least 45 minutes before serving.
The end result is a very rustic looking dessert that won’t fail to make mouths water.
I’m an extreme perfectionist, especially when it comes to my desserts. Cake icing must be perfectly smooth, every cupcake precisely piped.
I’ve come to learn that pies just kinda do what they want. It could be an art gallery masterpiece before it’s baked, but if that filling wants bubble up all over the pizza stone in the bottom of your oven, it will. Your evenly spaced stars might ooze out and make friends with their neighbor.
And unless you’re a mathematician with a very keen eye for pastry, you will never get an exactly rectangular crust.
It’s just not possible.
Martha Stewart is not of this planet.
Love summer pies? Try these tasty pie recipes next!
- Strawberry Lemon Icebox Pie
- Florida Key Lime Cream Pie
- All-American Pie Shooter Trio
- Easy Mini Apple Cheddar Pies
- Sweet Cherry Pie with Sourdough Pate Brisee
Triple Berry Slab Pie
- Triple batch Flaky Pie Crust
- 3 cups fresh strawberries chopped
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 2 tablespoons heavy cream
- 1/4 cup turbinado sugar
- Preheat oven to 375 degrees F. Lightly flour a work surface and roll out 2/3 of the triple batch of pie dough into a large 1/8th inch thick rectangle (about 18x13 inches in diameter). Trim excess dough and set aside. Press the rectangle into a 15x10 inch rimmed jelly roll pan or baking sheet, allowing the dough to hang over the edges slightly. Chill and prepare filling.
- In a large mixing bowl, stir together berries, sugar, cornstarch, lemon juice, and salt. Pour mixture over chilled pie crust and spread evenly. Chill.
- Re-flour your work surface and roll out the remaining piece of dough into a 16x11 inch rectangle, using the scraps from the base if necessary. Use a small shaped cookie cutter to cut random shapes in the top.
- Carefully transfer the dough to the chilled pie and drape over filling. Fold hanging edges of dough over the top layer of dough. Prick the dough all over with a fork. Brush the surface of the pie evenly with heavy cream, then sprinkle with turbinado sugar.
- Bake 45-55 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool on a wire rack at least 45 minutes before serving.