This Rustic Slab Pie is what summertime is all about! Strawberries, raspberries, and blueberries all baked together with just a bottom crust. Imagine serving up this Triple Berry Slab Pie at your Summer get together. You know you'll hear the ooohs and ahhhs.
One of the best things about making a slab pie is that your imagination is endless when it comes to making the top. You can create your own designs.
Another reason this is such a great pie to make is that it's perfect for summer get togethers. Imagine making this and taking to a potluck, Patriotic party, a BBQ, or just making it for your own family to enjoy.
One of other classic favorites that we love to nosh on during the summer is our Classic Pea Salad. Quick and easy to make, it's always a favorite.
Of course, you are going to need something to wash it down with and our Roy Rogers drink is a mocktail that can be made into a cocktail and perfect for everyone to enjoy.
- Store-bought pie crusts or homemade pie crusts.
- Corn starch
- Lemon juice
- White granulated sugar
- Kosher salt
- Unsalted butter
See recipe card for quantities.
At the bottom of this post, you will find complete instructions on how to make this.
Prepare the pie crust.
Pie weights on top of parchment paper and the pie crust.
The fruit being mixed together.
Adding the lattice.
- Sweet cherries - feel free to use these instead of the raspberries.
- Blackberries - these would be a good sub for the blueberries.
- Berries - you can totally make this an all Strawberry Slab Pie, Blueberry Slab Pie, or a Raspberry Slab Pie.
- Whipped cream - you can top it with that instead of ice cream.
- Rolling pin
- Sheet pan/jelly roll pan 17 x 12.
- Sharp knife
- Pie weights, aluminum foil, or parchment paper
- Large mixing bowl
- Medium-sized bowl
- Strawberry huller
- Cutting board
- Pastry cutter
- Cookie cutter if cutting out shapes
- Small bowl
- Pastry brush
After it has cooled, cover the pie with either foil or plastic wrap and place it in the fridge for up to 3 days.
When cutting up the strawberries, if you see white inside of them, instead of pink and/or red, remove the white spots. The white has no flavor. You are looking for the pink and red areas inside of the berry.
Using a strawberry huller makes life so much easier! Once you start using it you will be wondering why you haven’t gotten one before!
If you haven’t invested in pie weights, I highly suggest that you do! These work great when it comes to holding your pie down when baking the crust.
The difference is you can serve more people with a slab pie then a regular one.
📚History Behind the Recipe
We haven't been able to really find the exact time when this type of pie was invented, however, I did find some trivia I thought you would enjoy.
Back in 1796, there were only three different types of sweet pies. Another cookbook, that was written around the later part of the 1800s, shows 8 sweet pies. And the Modern Encyclopedia of Cooking, in 1947, shows 65!
If you want to learn more about the history of pies, make sure to check out the article by Time Magazine.
🍓Rustic Slab Pie
- Rolling Pin
- Sheet pan/jelly roll pan17 x 12.
- sharp knife
- pie weights, aluminum foil or parchment paper
- large mixing bowl
- medium sized bowl
- strawberry huller
- cutting board
- pastry cutter
- cookie cutter if cutting out shapes
- small bowl
- pastry brush
- 3 store-bought piecrusts or homemade ones
- 2 pints blueberries washed and dried
- 2 pints raspberries washed and dried
- 2 pounds strawberries washed, dried, and hulled
- 6 tablespoons cornstarch
- 1 tablespoon lemon juice fresh or bottled
- 3/4 cup white granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter cubed
- 1 large egg
- 1 tablespoon water
Prepare the crust
- If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
- If you are making a homemade crust, prepare that recipe now.
Prepare the filling
- Preheat the oven to 375 degrees.
- Lightly flour your work surface and lay both pieces of your pie dough on top of each other and roll out your pie dough to fit your sheet/jelly roll pan.
- Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.
- Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.
- Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.
- Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
- Let the crust cool.
Prepare the Berries
- While the crust is cooling, wash, hull, and dice the berries.
- In a large bowl, add the berries, lemon juice, cornstarch, sugar, and salt. Stir to mix everything together. Set aside.
Prepare the Top:
- Roll out the top layer of pie dough.
- Cut out the lattice or your preferred shapes.
- Ina small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
- Spread the berry mixture over the bottom crust.
- Add cubed butter over the top of the berries.
- Top the berries with the lattice or preferred shapes.
- Brush the pastry with egg wash.
- Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.
- Let it cool so the berry mixture can set up.
- Top with vanilla ice cream and serve!