Summer Triple Berry Slab Pie (Easily Feeds 12!)
This Triple Berry Pie is our preferred dessert for summer entertaining. It combines fresh blueberries, raspberries, and strawberries into a luscious, juicy filling that is just sweet enough. Not only is it a total showstopper, but it is one of the easiest ways to feed a crowd!
Servings: 12 servings
Calories: 515kcal
Equipment
Plastic wrap
15x10x1-inch jelly roll pan
Sharp knife
Ingredients
For the 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
For the Berry Filling
- 7 cups fresh mixed berries, such as 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
- 1 large egg, lightly beaten
- 2-3 Tbsp turbinado sugar
- Ice cream or whipped cream, for serving
Instructions
- Make the pie dough. Combine 310g all-purpose flour, 230g spelt flour, and 1 tsp Kosher salt in the bowl of a food processor fitted with blade attachment, then pulse to combine. Add 227g unsalted butter and 170g shortening, then pulse until pea-sized pieces remain.
- Add water. Add 6 Tbsp ice water and pulse until the dough pulls together. Continue adding an additional tablespoon of water, as needed, until the dough forms. I usually stop at 8 Tbsp.
- Chill the dough. Remove the dough and separate into 2 equal disks. Wrap each tightly in plastic wrap, then refrigerate for 30 minutes.
- Make the triple berry filling. Preheat oven to 375°F / 190°C. Combine 7 cups of berries, 100g sugar, 35g flour, 1 Tbsp lemon juice, 2 tsp lemon zest, and ¼ tsp Kosher salt in a large bowl, then toss gently to combine.
- Roll out the pie crust. Roll out 1 disk of pie dough on a lightly floured surface, then carefully transfer to a 15 x 10 x 1 inch sheet pan. The dough should be about 2 inches longer than your pan on either side — so about 17 x 12 inch. 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! Refrigerate until needed.
- Pour in the berries. Pour the mixed berries into the prepared pie dough and spread into an even layer.
- Roll out the second pie dough. 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.
- Crimp the edges. Trim edges so that the 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.
- Bake the pie. Brush the top of the pie with a beaten egg, then sprinkle with a couple tablespoons of turbinado sugar. Bake for 40-45 minutes, or until the crust is a deep golden brown and the berries are bubbling. Allow the pie to cool for 1 hour before slicing and serving with your favorite ice cream or homemade whipped cream.
Notes
- Classic crust option: Prefer a traditional pie crust? Our classic pie dough recipe yields 2 crusts, perfect for this pie.
- Frozen berries: Use straight from the freezer — do not thaw or pat dry before adding to the filling.
- Spillover tip: Place a parchment-lined baking sheet under the pie while baking to catch any drips.
- Nutrition note: Nutrition facts do not include ice cream.
- Make ahead: Bake the pie 1 day in advance and keep covered at room temperature. Serve at room temp or warm slightly before serving.
- Freeze unbaked: Assemble the pie and freeze. Bake directly from frozen, adding 15–20 minutes until the top is golden.
Nutrition
Serving: 1slice | Calories: 515kcal | Carbohydrates: 54g | Protein: 7g | Fat: 31.6g | Saturated Fat: 14.5g | Cholesterol: 56mg | Sodium: 362mg | Fiber: 5.6g | Sugar: 14.5g
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