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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!
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!
Berry Slab Pie
Yield(s): Serves 24
15m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 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 granulated sugar
- 1 teaspoon lemon zest
- ¾ cup butter, softened
- ½ teaspoon salt
Preparation
- Preheat oven to 400 degrees F. Fit pie dough to a jelly roll pan (or sheet pan with lip), then crimp the dough edges as desired.
- 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.
- For the crumble: in another small bowl, mix together flour, sugar, lemon zest, and salt and mix to combine. Add softened butter and use a fork to combine until crumbles form, don’t overmix.
- Transfer fruit filling into the prepared pie dough and spread into an even layer. Sprinkle crumble over top.
- Bake for 40-45 minutes or until crust is golden and the filling is bubbling.
Recipe adapted from Americastestkitchen.com
