Berry Slab Pie

Nothing says summer like a berry pie. Sweet and juicy with a buttery crust, what more could you ask for! And while we love a classic round pie, when it comes to serving a crowd, it’s hard to beat a slab pie. They’re simple to make, and there’s bound to be enough for everyone to get a slice, or maybe even two. This Berry Slab Pie is loaded with the ultimate summer trio: strawberries, blueberries, and raspberries, and then topped with an easy brown sugar crumble for a beautiful finish without the fuss of a top crust. Overall, it’s an unbeatable summer dessert!

Why You’ll Love This Recipe

One thing I love about this pie is how easy the filling is to throw together. The strawberries are the only berry that needs slicing, and then tapioca thickens the mixture up as it bakes. No need for stovetop prep ahead of time. The brown sugar crumble comes together in minutes, and then your slab pie is ready to be popped in the oven. Bake for 40-45 minutes or until the crust is golden brown and the berry filling is bubbling. Fair warning, your house is going to smell incredible!

This easy pie is suitable for just about any occasion—barbecues, birthdays, picnics, or church functions. It screams summer with every bite and is absolutely heavenly with a scoop of vanilla ice cream on top. Take advantage of the summertime harvest and give this Berry Slab Pie a try. We know you’re going to love it!

Kitchen Equipment You’ll Need

• Jelly roll pan or sheet pan with a lip
• Mixing bowls
• Fork
• Measuring cups and spoons
• Oven

Ingredients

Pie Crust

• 1 premade rectangular pie dough

Filling

• 4 cups strawberries, sliced
• 4 cups blueberries
• 4 cups raspberries
• 1 cup sugar
• 1 ½ teaspoons lemon zest
• ⅓ cup ground instant tapioca
• ½ teaspoon salt

Crumble

• 1 ¼ cup flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon lemon zest
• ¾ cup butter, softened
• ½ teaspoon salt

Step-by-Step Instructions

1. Preheat the oven to 400 degrees F. Fit the pie dough to a jelly roll pan (or sheet pan with lip), then crimp the dough edges as desired.
2. For the filling: Add all berries to a large bowl and combine with sugar, lemon zest, and salt. Add ground tapioca and toss to combine.
3. For the crumble: In another small bowl, mix together flour, brown sugar, granulated sugar, lemon zest, and salt. Add softened butter and use a fork to combine until crumbles form. Don’t overmix.
4. Transfer fruit filling into the prepared pie dough and spread into an even layer. Sprinkle crumble over the top.
5. Bake for 40-45 minutes or until the crust is golden and the filling is bubbling.

Tips for Success

• Ensure the berries are fresh for the best flavor and texture.
• Don’t overmix the crumble; you want it to be crumbly, not smooth.
• Let the pie cool slightly before serving to allow the juices to set.

Additional Tips and Variations

• Try adding a handful of blackberries for an extra berry twist.
• For a spiced version, add a pinch of cinnamon to the filling.

Nutritional Highlights (Per Serving)

Calories: 350, Fat: 15g, Carbohydrates: 50g, Protein: 3g, Fiber: 4g

Frequently Asked Questions (FAQ)

Can I use frozen berries? Yes, but be sure to thaw and drain them well to avoid extra moisture in the pie.

Can I make this pie ahead of time? Absolutely! You can make it a day in advance and store it in the refrigerator. Just reheat it a bit before serving.

What if I don’t have instant tapioca? Cornstarch can be used as an alternative thickener.

Conclusion

We hope you enjoy making and devouring this Berry Slab Pie as much as we do. It’s a delightful way to celebrate the summer season with family and friends. If you try it, please let us know how it turned out and feel free to share your own variations. Happy baking!