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Mixed Berry Slab Pie

Ingredients

Pie Bar's All Butter Pie Crust

  • 312 1/2 g All Purpose Flour (about 2 ½ cups)
  • 1 tbsp. Granulated sugar
  • 1 tsp. Kosher Salt
  • ¼ cup - 1 cup water
  • 16 tbsp. (2 sticks) Unsalted Butter

Mixed Berry Slab Pie

  • 2 c fresh or frozen cherries, thawed and drained, if using frozen
  • 16 oz (2 cups) fresh strawberries, hulled, sliced
  • 6 oz (1 1/2 cups) fresh blackberries
  • 6 oz (1 1/2 cups) fresh blueberries
  • 6 oz (1 cup) fresh raspberries
  • 2 tsp. orange zest
  • 1 c sugar
  • 1/2 c cornstarch
  • 1 large Land O Lakes® Egg beaten
  • Sanding sugar

Instructions

Pie Bar's All Butter Pie Crust

  1. Cut butter into small cubes. Freeze.
  2. Measure/Weigh out flour, sugar, salt. Mix together briefly in food processor.
  3. Slowly add frozen butter cubes to food processor. Pulsing periodically.
  4. Mix until butter is chunky. Some need to be pea sized, other a bit larger.
  5. Pour flour and butter mixture out of food processor into a metal bowl. Freeze briefly.
  6. Slowly add water, ¼ cup at a time. Fluff with hard spatula. Mix until dough is slightly wet and comes together, but not too wet where it completely binds together.
  7. Form balls with dough. Tightly wrap in saran wrap. Refrigerate overnight.

Mixed Berry Slab Pie

  1. Preheat oven to 400°F.
  2. Make crust according to the recipe. This recipe will use both crusts
  3. Roll out dough on lightly floured surface into 19x14-inch rectangle. Place onto bottom of ungreased 9x13-inch baking pan, pressing firmly against bottom and sides. Refrigerate.
  4. Place fruit and orange zest in medium bowl. Stir together sugar and cornstarch in small bowl. Add sugar mixture to berries; toss to coat. Set aside.
  5. Pour filling into refrigerated crust. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). Place remaining 6 strips at right angles, 1 inch apart, to the strips already in place to create lattice. Trim strips.
  6. Fold trimmed edge of bottom crust over strips, building up an edge. Seal, crimp or flute edge. Brush strips with beaten egg; sprinkle with sugar. Bake 38-42 minutes or until crust is browned and filling is bubbly. Let cool slightly before serving.
  7. Serve with vanilla ice cream, if desired.