Easy recipe for Double Berry Slab Pie (Feeds 15)
Feeding a crowd? This easy Double Berry Slab Pie recipe is for you! With a flaky crust and juicy berries, it's perfect for a party. Learn how
Ingredients
- For the Pie Crust:
- 3.5 cups all-purpose flour plus more for dusting
- 2 tbsp granulated sugar
- 1.5 tsp salt
- 1.5 cups cold unsalted butter cut into 1/2-inch cubes (3 sticks)
- 0.75 cup ice water add more 1 tbsp at a time if needed
- For the Berry Filling:
- 4 cups fresh or frozen raspberries
- 4 cups fresh or frozen blueberries
- 1 cup granulated sugar adjust based on berry sweetness
- 0.25 cup cornstarch
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- For Assembly:
- 1 large egg beaten with 1 tbsp water for egg wash
- 2 tbsp coarse sugar such as turbinado, for sprinkling
Instructions
- Make the Pie Crust: In a food processor or large bowl, pulse or whisk together the flour, sugar, and salt. Add the cubed cold butter and pulse or use a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually drizzle in the ice water while pulsing or mixing until the dough just starts to come together. Do not overmix.
- Chill the Dough: Turn the dough out onto a lightly floured surface. Divide it into two portions, one slightly larger than the other (about a 60/40 split). The larger piece will be the bottom crust. Form each portion into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: While the dough chills, combine the raspberries, blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest in a large bowl. Gently toss until the berries are evenly coated. Set aside.
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Have your 10x15 inch jelly roll pan ready. No need to grease it.
- Assemble the Pie: On a well-floured surface, roll out the larger dough rectangle to a size of about 12x17 inches. Carefully transfer it to the jelly roll pan, pressing it into the bottom and up the sides. Trim any excess dough that hangs far over the edge. Pour the prepared berry filling into the crust and spread it evenly.
- Add Top Crust: Roll out the smaller dough rectangle to a size of about 11x16 inches. Gently place it over the berry filling. Trim the edges of both crusts so they are flush with the rim of the pan. Crimp the edges together with your fingers or a fork to seal. Cut several slits in the top crust to allow steam to escape.
- Bake the Pie: Brush the top crust evenly with the egg wash and sprinkle generously with the coarse sugar. Place the pan on a lower-middle rack in the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This is crucial for the filling to set properly, ensuring clean slices.
Notes
Frozen Berries: If using frozen berries, do not thaw them first. Toss them with the other filling ingredients while still frozen. You may need to add an extra 5-10 minutes to the baking time.
Crust Tip: For the flakiest crust, make sure your butter and water are ice cold. Handle the dough as little as possible to prevent the butter from melting.
Storage: Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
