Mixed Berry Slab Pie

Bursting with vibrant summer berries and nestled in a golden, flaky crust, mixed berry Slab Pie is the perfect dessert for feeding a crowd.

This beautiful pie combines sweet strawberries, blueberries and raspberries into one irresistible filling that’s spread over a sheet pan and baked to bubbly perfection.

We just love making Pie Recipes when berries come into season!

Whether served warm with a scoop of vanilla ice cream or enjoyed chilled, it’s a showstopping treat for picnics, potlucks, and backyard gatherings.

This slab pie is also perfect for your 4th of July celebrations!

Berries and Cream Vanilla Pound Cake is a perfect way to use those berries when they’re in season.

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What is Slab Pie

A slab pie is a large, rectangular pie baked on a sheet pan instead of a traditional pie dish, making it perfect for serving a crowd.

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It features a thin, flaky crust and can be filled with sweet or savory ingredients.

What Is a Slab Pie Pan

A slab pie pan is a rimmed baking sheet or jelly roll pan, typically rectangular and larger than a standard pie dish, used to bake slab pies that serve more people.

Common sizes are around 10×15 inches or 13×18 inches.

Does This Slab Pie Have to Be Refrigerated? 

Yes. After it has cooled, cover the pie with either foil or plastic wrap and place it in the fridge for up to 3 days. 

Mixed Berry Slab Pie Ingredients

Prep time: 30 minutes

Baking time: 65 – 70 minutes

Cooling time: 2 hours

Total time: 3 hours and 20 minutes

Servings:  16 slices

To make this mixed berry slab pie, you’ll need the following ingredients:

• store-bought pie crusts or homemade pie crusts
• blueberries
• raspberries
• strawberries
• corn starch
• lemon juice
• white granulated sugar
• kosher salt
• unsalted butter
• egg
• water

Kitchen Tools You’ll Need

You’ll need the following kitchen tools for this Berry Slab Pie recipe:

• Rolling pin: To roll out pie dough.
• Sheet pan/jelly roll pan (17 x 12 inches): To bake the slab pie.
• Sharp knife: To trim crust edges and hull strawberries.
• Fork: To prick the crust.
• Aluminum foil or parchment paper: For blind baking the crust.
• Pie weights or dried beans: To weigh down the crust during blind baking.
• Large mixing bowl: To mix the berry filling.
• Medium bowl: For whisking egg wash.
• Cutting board: To hull and dice strawberries.
• Spoon: To stir filling and transfer berries.
• Pastry cutter or knife: To make lattice or shapes for the top crust.
• Cookie cutters (optional): For decorative crust cutouts.
• Small bowl: For mixing egg wash.
• Pastry brush: To brush egg wash on top crust.

This stunning slab pie is a showstopper dessert that combines vibrant berries with a golden, flaky crust — perfect for feeding a crowd!

How to Make Slab Pie

Prepare the Crust: If using store-bought pie crust, let it come to room temperature. If making homemade crust, prep it now.

Prepare the Filling:

1. Preheat oven to 375°F.
2. Lightly flour your work surface and stack both pieces of pie dough. Roll out to fit a jelly roll or sheet pan.
3. Gently roll the dough onto a rolling pin and transfer it to the pan.
4. Trim the edges, crimp the border, and prick the bottom and sides with a fork.
5. Line with foil or parchment and add pie weights or dried beans.
6. Bake for 10 minutes, then remove weights and foil. Bake an additional 5–7 minutes.
7. Let crust cool completely.

Prepare the Berries:

1. While crust cools, wash, hull, and dice the strawberries.
2. In a large bowl, mix berries with lemon juice, cornstarch, sugar, and salt. Set aside.

Prepare the Top:

• Roll out the second sheet of pie dough.
• Cut into a lattice or decorative shapes.
• In a small bowl, whisk together the egg and 1 tablespoon water for egg wash.
• Spread berry mixture over cooled crust.
• Dot berries with cubed butter.
• Arrange lattice or shapes on top.
• Brush crust with egg wash.
• Bake for about 50 minutes, or until crust is golden and filling is bubbly. Cover edges if browning too quickly.
• Cool completely to allow filling to set.
• Serve topped with vanilla ice cream.

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Tips for Success:

• Cut out any white areas inside strawberries — they lack flavor.
• A strawberry huller saves time and effort.
• Pie weights help prevent crust puffing — worth the investment.

Storage:

Once cooled, cover with foil or plastic wrap and refrigerate for up to 3 days.

More Summer Pie Recipes

Celebrate the flavors of the season like this slab pie with more summer pie recipes perfect for warm-weather gatherings.

• Fresh Strawberry Pie
• Huckleberry Pie
• Lemon Raspberry Pie
• Fresh Raspberry Pie
• Fresh Mixed Berry Tart Recipe
• Strawberry Slab Pie Recipe
• No Bake Peanut Butter Pie
• Pear Pie Recipe
• Easy Apple Pie
• Easy Gooseberry Pie
• Chocolate Mint Pie Recipe

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