Triple berry slab pie! This big-bang dessert is easy to make. Blackberries, raspberries and blueberries are tossed with sugar and fresh lemon then laid out in a pastry lined sheet pan. What could be easier? It's a great dessert for a gathering-- simple to cut and serve too.
When are berries in Season? Can I use fresh or frozen?
Berries are in season during the summer, which makes June a great time to make this pie. Our husband/dad is a big fan of fruit pies, so Father's Day is just the right day to make him this pie. However, you can make it any time of year! Try using triple berry or 3-berry blend frozen berries offered at many supermarkets and big box stores. They're a good price all year long. These frozen berries are usually a combo of blackberries, raspberries and blueberries-- just what we're looking for.
We call this slab pie. You could also call it sheet pan pie or pan pie, or whatever you like!
Pastry crust
We start by making a large pie crust recipe. Divide the pastry dough into thirds and refrigerate. You'll use ⅓ of the dough for the decorative top crust. The remaining ⅔ dough will be your bottom crust. Roll it into a large rectangle about 14 x 18 inches.
Make it easy
We think it's easier to cut the dough rectangle in half (see dotted line above right), or you can roll out two 7 x 9 inch rectangles because it's easier to lift half the dough at a time. Lift each section of dough by wrapping it gently around a rolling pin and placing on half of jelly roll pan. Continue with the second piece then press seam of dough together in middle of pan.
Filler 'er up!
Mix raspberries, blackberries and blueberries with lemon juice, lemon zest, white and brown sugar, salt and flour to create the filling. You can easily substitute a frozen berry blend for fresh berries. Spoon berry mixture into the pastry lined pan and dot with butter.
Top it off: Add a decorative crust
We're trying out some alternatives to a top pie crust. We've made pies before with a full top crust, a crumble top, or a lattice top crust. This time we've added some pizazz with our flower cut-outs forming the top crust. Fun, huh? Simply roll out pastry dough ¼ inch thick. Then cut it into the desired shapes with cookie cutters. Refrigerate the pastry flowers until your ready to use them.
Arrange flower cutouts over top of berry filling in crust. Then brush egg mixture over flower cutouts. Next, sprinkle cutouts with sugar.
Match the cookie cutter with the holiday!
Have some fun and match the pie top with an upcoming holiday. Use a cookie cutter, or free hand some designs. For example, an assortment of stars would look great on the Fourth of July. Christmas trees at Christmas time -- you get the idea! The cut outs give an open feel to the pie. And, we actually think this pie tastes better without the heavier full top crust. It's lighter, prettier, more delicious, and it lets the berry flavor shine.
So, are you ready to try it? We love slab pies, and this triple berry slab pie is a winner! Try it now. Try it later. Or, even better, try it now and later!
We had a blast showing you all how to make this triple berry slab pie on ABC4's Good Things Utah, pop on over there to check it out!
Enjoy!
Dianna
You Might Also Enjoy these other Fun Dessert Recipes!
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Triple Berry Slab Pie
Ingredients
Pie Crust for Slab Pie
- 4 cups flour
- 3 Tablespoons sugar
- 1 ½ teaspoon salt
- 1 cup butter cold
- ½ cup vegetable shortening
- ½ cup ice water
Triple Berry Slab Pie Filling
- 48 ounces frozen berries such as triple berry blend 10 cups berries
- OR fresh berries below:
- 4 cups blackberries
- 3 cups raspberries
- 2 cups blueberries
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest
- ¾ cup sugar
- ½ cup brown sugar
- ½ cup flour
- ½ teaspoon salt
- 2 Tablespoons butter
For Egg Wash/Finish
- 1 egg
- 1 Tablespoon water
- 1 Tablespoon sugar
Instructions
Hand Method
- Put flour, sugar and salt in a bowl. Mix to combine. With a pastry cutter, cut in butter and shortening into flour mixture until it resembles coarse meal.
- Stir in ice water one tablespoon at a time, tossing with fork after each addition. You may not need all water—stop adding water when mixture clumps together.
- Divide dough into three equal parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a second larger flat disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
Food Processor Method (alternate method)
- Place flour, sugar and salt in bowl of food processor and pulse to combine.
- Add cold butter (cut into small cubes) and shortening (cut into cubes) and pulse to cut fat into flour mixture (about 10 times).
- Add water, 1 tablespoon at a time and pulse each time until mixture clumps together.
- Divide dough into three equal parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a second larger flat disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
Triple Berry Slab Pie Filling and Assembling
- Pre heat oven to 375 degrees Fahrenheit. Separate larger pastry disk into 2. Roll each piece of dough on lightly floured surface to about 7x9-inch rectangle.
- Lift dough by wrapping it gently around rolling pin and place on half side of 10 x 15 inch jelly roll pan. Continue with second pieces. Press seams of dough together in middle of pan. Turn edges of dough under and crimp, or you can simply trim edges off at top of pan.
- Roll out smaller pastry disk to ¼ inch thickness on lightly floured surface. Cut out flower shaped pieces of dough with cookie cutters (or other shape). Refrigerate pieces until ready to use.
- Place berries in a large bowl. Add lemon juice and zest. Stir to combine. Place both sugars, flour and salt in a bowl. Stir to combine, then sprinkle over berry mixture and gently stir.
- Spoon berry mixture into pan with pie crust. Dot with small cubes of butter.
Egg Wash/Finish
- Beat egg and 1 Tablespoon water together. Arrange flower cut outs over top of berry filling in crust. Brush egg mixture over flower cutouts. Sprinkle cutouts with sugar.
- Bake at 375 degrees for 50 minutes or until pastry flowers are lightly golden brown. Cool before serving.
Nutrition
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originally posted June 19, 2020
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