Berry Slab Pie

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on

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This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!


For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 11/2 tablespoons sugar
  • 1 teaspoon salt
  • 13/4  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:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
  3. 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.
  4. 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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.