This Triple Berry Slab Pie, made with fresh berries, 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.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
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 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!
What is a slab pie?
A slab pie is a type of pie that is baked in a large rectangular or square baking dish, typically measuring 9×13 inches or larger. Unlike traditional pies, which are usually made in a round 9-inch pie dish and serve 6-8 people, a slab pie is designed to serve a larger crowd, with many recipes yielding 12-24 servings.
Slab pies can be made with a variety of fillings, such as fruit, custard, or cream. They are typically baked with a top and bottom crust, which may be decorated with a lattice pattern or cut-out shapes. Because of their larger size, slab pies require a longer baking time than traditional pies to ensure that the filling is cooked all the way through and the crust is golden brown.
Slab pies are a great option for feeding a large group of people or for occasions like potlucks, parties, or picnics. They are also a fun way to put a twist on classic pie recipes and experiment with new flavor combinations.
Ingredients
- Pie crust – you’ll need at least a triple batch of my homemade pie dough! You can also just buy a couple boxes of the store-bought stuff and piece it together if you’re not a dough maker!
- Fresh berries – strawberries, blackberries, blueberries went into this slab pie, but you can use any berry combo.
- Granulated sugar
- Cornstarch – to help thicken the filling so it’s not an oozy mess
- Lemon juice – lime juice works too; this just adds acid to help balance the sweet filling.
- Salt
- Heavy cream and turbinado sugar – I brush the top crust with cream and sprinkle it with sugar before the pie goes in the oven just for looks. You can also use a beaten egg mixed with a couple teaspoons of water instead.
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 a 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 slab 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.
Can I make a slab pie in advance?
To make a slab pie in advance: prepare the filling and the crust, and store them separately in the refrigerator for up to 2-3 days before assembling and baking the pie. You can also assemble the pie ahead of time and then freeze it before baking. To do this, wrap the pie tightly in plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to bake, remove the pie from the freezer and allow it to thaw in the refrigerator overnight. Then bake it up according to the recipe instructions.
Can I use store-bought pie crust for a slab pie?
Purchase enough crust to cover the bottom and top of the rectangular baking pan. Store-bought pie crust generally comes in a round shape, so you might need to roll it out a bit to fit the shape of the pan.
The store-bought crust may not be as sturdy as homemade crust, and it may tear or break more easily when you’re assembling the pie. To prevent this, simply keep the crust in the refrigerator for a few minutes before handling it to make it easier to work with.
How do I know when a slab pie is done baking?
The crust of a fully baked pie should be golden brown and crispy, and the filling should be bubbling around the edges. If the crust is still pale or the filling is not bubbling, continue baking the pie until it is fully cooked.
It’s important to note that different recipes may have different baking times and temperatures, so be sure to follow the instructions provided in the recipe you are using. Additionally, the altitude, humidity, and other factors in your kitchen may affect the baking time, so it’s always a good idea to keep an eye on the pie as it bakes and adjust the time as needed.
Love summer pies? Try these tasty pie recipes next!
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Triple Berry Slab Pie
Ingredients
- Triple batch Flaky Pie Crust
- 3 cups fresh strawberries chopped
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- 2 tablespoons heavy cream
- ¼ cup turbinado sugar
Instructions
- 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 18×13 inches in diameter). Trim excess dough and set aside. Press the rectangle into a 15×10 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 16×11 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.
Tania says
Hi, what is turbinado sugar please?
Erica says
Hi Tania! Turbinado sugar is basically raw sugar – you can also use pure cane sugar if you’d prefer. It’s just really big crunchy granules that add a nice texture to the final product. I use the ‘Sugar in the Raw’ brand at the grocery store, but you can find multiple types on Amazon. Thanks for stopping by! 🙂