Mixed Berry Slab Pie Recipes

MIXED BERRY SLAB PIE

Steps:

• Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk, and roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
• Gently stir together berries, lemon zest, and lemon juice in a large bowl. Stir together granulated sugar, brown sugar, flour, thyme, and salt in a small bowl. Sprinkle over berry mixture; stir gently to incorporate. Spoon berry mixture into prepared crust. Sprinkle evenly with cubed butter.
• Unwrap remaining smaller Slab Pastry Crust disk; roll dough out on a lightly floured work surface into a 12- x 6- x ¼-inch rectangle. Cut 15 (12-inch-long, 1/4-inch-wide) strips from dough rectangle. (Discard dough scraps, or reserve for another use.) Whisk together egg and 1 tablespoon water in a small bowl.
• Braid 3 dough strips together, keeping the braid as snug as possible. Carefully place dough braid crosswise on top of pie about 2 inches from 1 short side of pan. Brush top of crimped crust where dough braid overlaps with it, and press together to adhere. Brush top of dough braid with some of the egg mixture. Repeat process with remaining 12 dough strips and egg mixture, making 5 dough braids total, each spaced 2 to 3 inches apart on top of pie.
• Bake at 375°F until crust is golden brown and filling is bubbly, 45 to 50 minutes, covering crust edges with aluminum foil during final 15 minutes of baking to prevent excessive browning, if needed. Transfer to a wire rack, and cool completely, about 1 hour.

DOUBLE BERRY SLAB PIE

Steps:

• Heat oven to 400°F.
• Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
• In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
• Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
• Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

FRESH BERRY SLAB PIE

Steps:

• Heat oven to 450°F. Unroll pie crusts and stack one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan; crimp edges. Prick bottom and sides of crust with fork.
• Bake 10 to 12 minutes or until golden brown. Cool completely on cooling rack.
• In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until smooth. Spoon into cooled baked crust. Refrigerate about 1 hour or until set.
• In large bowl, toss berries and strawberry glaze. Spoon berry mixture over cream cheese layer. Store in refrigerator.

EASY THREE-BERRY CRUMBLE SLAB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
• Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
• Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
• Pour berry mixture evenly onto the crust and add crumble mixture on top.
• Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes