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Summer Triple Berry Slab Pie Recipe

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4.2 from 4 reviews

This Summer Triple Berry Slab Pie is a delightful, easy-to-make dessert perfect for feeding a crowd. Featuring a buttery, flaky crust made from a blend of all-purpose and spelt flours, it is filled with juicy fresh blueberries, raspberries, and strawberries combined with a hint of lemon for brightness. The pie is topped with a beautiful lattice crust, baked until golden and bubbly, making it an irresistible treat served best with ice cream or whipped cream.

Ingredients

Pie Dough

  • 310 g (2½ cups) all-purpose flour
  • 230 g (2 cups) spelt flour
  • 1 tsp Kosher salt
  • 227 g (1 cup) unsalted butter, very cold, cubed
  • 170 g (14 Tbsp) vegetable shortening, very cold, cubed
  • 10 Tbsp ice water

Triple Berry Filling

  • 7 cups fresh mixed berries (blueberries, raspberries, and strawberries, hulled and quartered)
  • 100 g (½ cup) granulated sugar
  • 35 g (¼ cup) all-purpose flour
  • 1 medium lemon, juiced (about 1 Tbsp) and zested (about 2 tsp)
  • ¼ tsp Kosher salt

Topping and Serving

  • 1 large egg, lightly beaten
  • 2-3 Tbsp turbinado sugar
  • Ice cream or whipped cream, for serving

Instructions

  1. Make the pie dough. In the bowl of a food processor fitted with a blade attachment, combine 310 g all-purpose flour, 230 g spelt flour, and 1 tsp Kosher salt. Pulse to blend. Add 227 g cold cubed unsalted butter and 170 g cold cubed vegetable shortening, then pulse until the mixture resembles pea-sized pieces.
  2. Add ice water. Gradually add 6 tablespoons of ice water to the flour and fat mixture, pulsing until the dough starts to come together. Add up to 2 more tablespoons of ice water as needed, stopping once the dough forms a cohesive ball, usually around 8 tablespoons total.
  3. Chill the dough. Remove the dough from the processor and divide it into two equal disks. Wrap each disk tightly in plastic wrap and refrigerate for 30 minutes to firm up.
  4. Prepare the berry filling. Preheat the oven to 375°F (190°C). In a large bowl, gently toss together 7 cups fresh mixed berries, 100 g sugar, 35 g flour, 1 tablespoon lemon juice, 2 teaspoons lemon zest, and ¼ teaspoon Kosher salt. Set aside.
  5. Roll out the bottom crust. On a lightly floured surface, roll out one chilled dough disk to approximately 17 x 12 inches, about 2 inches larger than the sheet pan on all sides. Carefully transfer it to a 15 x 10 x 1 inch sheet pan, pressing the dough into the bottom and up the sides. Let any excess dough overhang the edges. Refrigerate until ready to use.
  6. Add the berry filling. Pour the prepared berries evenly into the crust-lined sheet pan and spread gently to an even layer.
  7. Roll out the top crust. Roll out the remaining dough disk on a lightly floured surface. You can either cover the pie completely or cut the dough into long strips for a lattice top.
  8. Create the lattice. For a lattice top, lay half of the dough strips diagonally over the pie. Weave the remaining strips over and under the first set of strips to form a lattice pattern.
  9. Crimp the edges. Trim the edges to be flush with the pan. Fold the bottom crust over the top dough edges if needed to seal. Use your fingers or a fork to crimp or decorate the edges of the pie dough.
  10. Bake the pie. Brush the entire top crust with the lightly beaten egg, then sprinkle with 2 to 3 tablespoons of turbinado sugar. Bake for 40-45 minutes until the crust is deep golden brown and the berry filling is bubbly. Remove from the oven and let cool completely for 1 hour before slicing and serving with ice cream or whipped cream.

Notes

  • Ensure your butter and shortening are very cold for the flakiest pie crust.
  • Use fresh berries for the best flavor and texture; frozen berries tend to produce a soggier filling.
  • Adjust the sugar in the filling depending on the sweetness of your berries.
  • Allow the pie to cool completely so the filling sets for clean slices.
  • Leftover pie can be stored covered in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/summer-triple-berry-slab-pie-recipe/