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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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triple berry spelt slab pie!

Triple Berry Spelt Slab Pie

Posted by: Ari Laing

If you've never made a slab pie, you're missing out on the easiest way to feed a crowd! Filled with sweet strawberries, blueberries, and raspberries, this triple berry slab pie is a summer dream come true! Use spelt flour to add nuttiness to the flaky pie crust. A must make all summer long!

recipe +-

Posted by: Ari Laing
triple berry spelt slab pie!
Print Recipe
5 from 2 votes

Triple Berry Pie

If you've never made a slab pie, you're missing out on the EASIEST way to feed a crowd! This triple berry pie is a total showstopper, and the spelt flour crust adds a lovely nuttiness to this slab pie.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Pie
Cuisine: American
Keyword: berry pie filling, how to make a berry pie, slab pie, triple berry pie
Servings: 12 servings
Calories: 515kcal
Author: ari | Well Seasoned


Pie dough

  • 2 ½ cups all-purpose flour
  • 2 cups spelt flour
  • 1 tsp kosher salt
  • 1 cup unsalted butter (cold)
  • 14 Tbsp vegetable shortening (cold)
  • 10 Tbsp ice water

Pie filling

  • 6-7 cups fresh mixed berries*
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 1 lemon (juiced (about 1 Tbsp) and zested (about 1 Tbsp))
  • ¼ tsp kosher salt
  • 1 large egg (lightly beaten)
  • 2-3 Tbsp turbinado sugar


To make the pie dough

  • Combine all-purpose flour, spelt flour, and salt in the bowl of a food processor and pulse to combine. Add butter and shortening, then pulse until pea-sized pieces remain.
  • Add 6 Tbsp ice water and pulse until dough pulls together. Add additional tablespoon of water until dough forms (I almost always stop at 8 Tbsp).
  • Remove dough and separate into 2 disks, then wrap each and refrigerate 30 minutes.

To make pie filling

  • Preheat oven to 375 F. Combine berries, sugar, flour, lemon juice, lemon zest, and salt in a large bowl, then toss gently to combine.
  • Roll out 1 disk of dough on a lightly floured surface, then carefully transfer to 15" x 10" x 1" sheet pan. The dough should be about 2" longer than your pan on either side -- so about 17" x 12". Use your hands go lightly press the dough into the bottom and up the sides, allowing any excess dough to hang over the edge. If the dough breaks to tears, simply use your hands to press it back together -- this dough is very forgiving!
  • Pour mixed berries into prepared pie dough and spread into an even layer.
  • Roll out the remaining pie dough on a lightly floured surface. At this point you can transfer the entire dough over to the sheet pan for a fully covered pie, or you can cut the dough into long strips and create a lattice pattern.
  • To make a lattice top: place half the strips diagonally across the sheet pan. Weave the remaining strips to form a lattice pattern. Again, if the dough breaks, simply press back together.
  • Trim edges so that dough is even with the sides of the pan, tucking the bottom dough over the top dough as needed, then use your fingers or a fork to crimp or pattern dough along the sides.
  • Brush the top of the pie with beaten egg, then sprinkle with turbinado sugar. Bake for 40-45 minutes, or until crust is a deep golden brown and berries are bubbling. Let cool about 5 minutes before slicing. Serve with ice cream or whipped cream.


*You can substitute frozen berries, if desired. Do NOT thaw them, and there's no need to pat them dry before adding to the pie filling. 
Tip: I like to place a parchment-lined baking sheet underneath the pie in the oven in case of spillover.
Nutrition facts below do not include ice cream.


Serving: 1slice | Sodium: 362mg | Sugar: 14.5g | Fiber: 5.6g | Cholesterol: 56mg | Calories: 515kcal | Saturated Fat: 14.5g | Fat: 31.6g | Protein: 7g | Carbohydrates: 54g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!