Berry Slab Pie
Where does the time go? One day I’m trying on shorts in preparation for the first day of summer and the next I’m testing recipes for pumpkin cakes and pecan pies. Although I’m usually ready for the coming season, these past few months have been an absolute blur. With the end of summer just around the corner, I say we look the other way and keep noshing on berry-flavored treats and frozen citrus cocktails. Does that sound good? Cool! Then a berry slab pie is coming your way.
I love a slab pie for a number of reasons. There’s no better way to feed a crowd with a load of sweet summer produce than with a sheet pan pie that can easily be sliced for guests. Here, with three types of berries and an all-butter crust courtesy of Kerrygold, this berry slab pie is a crowd pleaser that is perfect for the last of these summer days.
To make this berry slab pie, we start with the crust. Flour, salt, and a bit of sugar are pulsed together with loads of butter until pea-sized clumps exist throughout. We bring the dough together with some ice water and apple cider vinegar and allow it to chill in the fridge. Once the dough is cold, preheat the oven and roll the dough out onto a floured surface. Fit the dough into a jelly roll pan and begin to prep your filling.
Blueberries, raspberries, and strawberries are tossed together with sugar, cinnamon, and lemon zest. Scoop the mixture into the prepared pie dish and set it aside while you roll out the top piece of dough. I chose to lattice strips of dough on my berry slab pie, but you can easily opt to roll out the sheet of dough and vent the top instead. Place the pie in a preheated oven and bake until the juices are bubbling and the crust is golden brown.
A few things to know about this berry slab pie: first, you really have to roll out your dough well. A jelly roll pan requires a really big crust, and even though this recipe makes loads of dough you’ll still need to take care to roll it out large enough. Second, feel free to adapt this filling according to your preferences! You can use fresh or frozen berries and even sub in certain varieties of berries. Finally, be sure to taste test the berries before you fill your pie so that you can add more or less sugar as needed. If you find your berries aren’t super ripe you may require a few extra tablespoons of sugar to sweeten up the filling.
Let’s bask in these last few days of summer and fill up on yummy treats like this berry slab pie. Many thanks to my friends at Kerrygold for sponsoring this post. Pies are only as good as the ingredients we put in them (especially when it comes to butter!), so for optimal taste I always trust Kerrygold. Pick up a few sticks at the store and give it a try yourself! Happy Tuesday and Happy Baking!
If you like this berry slab pie you should try:
Berry Slab Pie
This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 16
- Category: Dessert
For the pie crust:
- 4-1/2 cups (585 gm) all-purpose flour
- 1-1/2 tablespoons sugar
- 1 teaspoon salt
- 1-3/4 cup (400 gm) unsalted butter, cold
- 10+ tablespoons ice water
- 2 tablespoons apple cider vinegar
For the pie filling:
- 2 teaspoons lemon juice (about the juice of one lemon)
- 1 tablespoon lemon zest
- 8 cups (about 900 gm) mixed berries (I used chopped strawberries, blueberries, and blackberries)
- ¼ cup (35 gm) all-purpose flour
- 1 tablespoon cinnamon
- ½ cup (100 gm) sugar
- 1 egg
To prepare the pie crust:
- Give the dry ingredients a whiz in the food processor to combine.
- Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
- Pour the apple cider vinegar into the ice water. Add in 6 or 7 tablespoons of ice water mixture and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
- Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.
To prepare the pie filling:
- Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.
To assemble your pie:
- Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
- Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
- Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.