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–+ servings
Slab pie with a dollop of ice cream on a white plate

🍓Rustic Slab Pie

Rhonda
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling time 2 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 16 slices

Equipment

  • Rolling Pin
  • Sheet pan/jelly roll pan17 x 12.
  • sharp knife
  • fork
  • pie weights, aluminum foil or parchment paper
  • large mixing bowl
  • medium sized bowl
  • strawberry huller
  • cutting board
  • spoon
  • pastry cutter
  • cookie cutter if cutting out shapes
  • small bowl
  • pastry brush

Ingredients
  

  • 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

Instructions
 

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!

Notes

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.
Keyword Fruit pies, Pie, Slab pie
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