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Fresh Berry Slab Pie

Fresh berry slab pie with a buttery double crust and a juicy strawberry-blueberry-raspberry filling baked until deeply golden. A quick 15x10x1-inch slab bakes fast, then rests before slicing so the berry juices set.
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Prep Time 1 hour
Cook Time 52 minutes
Total Time 1 hour 52 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 2 boxes refrigerated pie crusts 2 boxes refrigerated pie crusts, 2 count each.
Fresh berries
  • 5 cup sliced fresh strawberries
  • 3 cup fresh raspberries
  • 1 cup fresh blueberries
Sweetener and thickener
  • 1 cup sugar Plus 1 tablespoon sugar for the top crust.
  • 0.063 cup sugar Plus 1 tablespoon sugar for the top crust.
  • 0.25 cup cornstarch
Flavoring
  • 1 tbsp lemon juice
For brushing and finishing
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake and cool the crust base
  1. Preheat the oven to 450°F. Make sure the oven is fully hot before baking for the best color.
  2. Unroll two pie crusts and press together to fit a 15x10x1-inch pan, then place on a sheet pan and bake for 10 to 12 minutes until golden. Let cool.
Make the berry filling
  1. Mix the strawberries, raspberries, blueberries, 1 cup sugar, cornstarch, and lemon juice together until well combined. Stir until the cornstarch is evenly distributed.
  2. Spoon the berry mixture into the crust-lined pan. Distribute it evenly to the corners.
Assemble and bake the slab pie
  1. Roll the remaining crusts into a rectangle and place over the berry mixture, then pinch the edges together and cut slits in the top. Keep the lattice-style openings spaced so steam vents.
  2. Brush with milk, sprinkle with the remaining sugar, and bake for 40 to 45 minutes until deep golden brown. Cool for 2 hours before slicing.

Notes

Pro tip: when you mix the berries with sugar and cornstarch, let them sit for 2 to 3 minutes so the cornstarch begins to hydrate before assembly. Store leftover slab pie covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. For a lower-sugar option, use a 1:1 baking sugar substitute for the measured sugar amounts.