Bountiful Berry Slab Pie
Bountiful Berry Slab Pie is a delightful summer dessert that captures the essence of fresh, juicy berries, encased in a beautifully flaky crust. This easy-to-make pie is baked in a rimmed baking sheet, allowing you to serve a crowd with minimal effort and mess. Perfect for summer picnics, family reunions, or any gathering, this pie accommodates a variety of seasonal fruits, whether you're using plump blueberries, tart raspberries, sweet cherries, or succulent peaches. Whip up this scrumptious slab pie and watch it disappear, bringing smiles to everyone's faces. The generous fruit filling ensures a satisfying bite every time, so feel free to experiment with different combinations of your favorite seasonal produce. Ideal for serving warm or at room temperature, this pie promises to be a hit at your next celebration.
12
Servings
193
Calories
13
Ingredients
Ingredients
All-purpose flour
For dusting (For dusting the surface)
Pate brisee
As needed (see recipe below) (Prepare as directed)
Fresh berries or stone fruit
6-7 cups (Fresh berries (or pitted cherries or peaches, cut into 1/2 inch pieces))
Granulated sugar
1 1/4 cups (For filling)
Cornstarch
1/4 cup (For thickening the filling)
Lemon juice
1/2 lemon's juice (about 1 Tbs) (Freshly squeezed)
Salt
1/4 teaspoon (For enhancing flavor)
Granulated sugar
1/4 cup (For sprinkling on top before baking)
All-purpose flour
5 cups (For making pate brisee)
Coarse salt (kosher salt)
1 teaspoon (For making pate brisee)
Sugar
1 tablespoon (For making pate brisee)
Unsalted butter
1 lb (4 sticks) (Cut into small cubes, cold)
Ice water
2/3 cup (Chilled)
Instructions
1
Preheat your oven to 375°F (190°C).
2
On a lightly floured surface or between two pieces of parchment paper, roll out the larger portion of the pate brisee dough into an 18x13-inch rectangle. Trim any excess dough as needed.
3
Carefully fit the rolled dough into a 15x10-inch rimmed baking sheet, pressing it into the corners and letting the excess hang over the sides. Place the baking sheet in the refrigerator to chill while you prepare the filling.
4
In a large mixing bowl, combine the fresh berries (or your choice of fruit), 1 1/4 cups of granulated sugar, cornstarch, lemon juice, and salt. Gently toss to evenly coat the fruit. Pour the mixture over the chilled pie shell, spreading it out evenly. Return to the refrigerator to chill again.
5
Roll out the remaining piece of the pate brisee dough into a 16x11-inch rectangle, using the same method as before. Drape this dough over the fruit filling, and use your fingers to fold the edge of the bottom crust over the top crust, crimping it if desired.
6
Prick the top crust generously with a fork to allow steam to escape. Brush the entire surface with cream or an egg wash (thin with a little water if needed) and sprinkle 1/4 cup of granulated sugar over the top for added sweetness and crunch.
7
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 to 55 minutes. Once finished, transfer the slab pie to a wire rack and let cool for approximately 45 minutes, until just warm to the touch.
8
Slice into 12 pieces and serve either warm or at room temperature. Bountiful Berry Slab Pie is best enjoyed the day it is baked, but can be kept at room temperature for up to two days, covered loosely with plastic wrap.
Nutrition Information
9g
Fat
27g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Bountiful Berry Slab Pie?
It is a crowd-pleasing summer dessert made with juicy berries and a flaky crust, baked in a rimmed baking sheet rather than a traditional pie dish.
How many servings does this recipe provide?
This slab pie recipe makes 12 generous servings.
What oven temperature is required for baking?
The pie should be baked in an oven preheated to 375°F (190°C).
What size baking sheet should I use?
You will need a 15x10-inch rimmed baking sheet for this recipe.
Which fruits work best for the filling?
You can use fresh berries like blueberries and raspberries, or stone fruits like pitted cherries or peaches cut into 1/2-inch pieces.
How long does the slab pie need to bake?
Bake the pie for 40 to 55 minutes, or until the crust is golden brown and the filling is bubbling.
Does the pie need to cool before serving?
Yes, it should cool on a wire rack for approximately 45 minutes until it is just warm to the touch.
How should I store leftover pie?
Leftovers can be kept at room temperature for up to two days if covered loosely with plastic wrap.
What are the dimensions for rolling out the dough?
The bottom crust should be rolled into an 18x13-inch rectangle, and the top crust into a 16x11-inch rectangle.
What is the calorie count per serving?
Each of the 12 servings contains approximately 193 calories.
How much fat and protein are in one serving?
Each serving contains 9g of fat and 2g of protein.
Why do I need to prick the top crust?
Pricking the top crust with a fork allows steam to escape during the baking process, preventing the crust from becoming soggy.
How do I seal the top and bottom crusts together?
Fold the edge of the bottom crust over the top crust and use your fingers to crimp the edges together.
What ingredients are used for the Pate Brisee?
The dough is made with 5 cups of all-purpose flour, 1 teaspoon of coarse salt, 1 tablespoon of sugar, 1 lb of cold unsalted butter, and 2/3 cup of ice water.
How much fruit is required for the filling?
The recipe calls for 6 to 7 cups of fresh berries or prepared stone fruit.
What thickening agent is used for the fruit?
The recipe uses 1/4 cup of cornstarch to thicken the fruit filling.
Should the butter be cold or at room temperature?
The butter for the pate brisee should be cold and cut into small cubes.
What do I brush on top of the crust before baking?
You should brush the surface with cream or an egg wash thinned with a little water.
How much sugar is sprinkled on top of the pie?
Sprinkle 1/4 cup of granulated sugar over the top before baking for added sweetness and crunch.
Is this pie suitable for outdoor gatherings?
Yes, it is ideal for summer picnics and family reunions as it serves a crowd easily and can be served at room temperature.
What is the total carbohydrate content per slice?
One slice contains 27g of carbohydrates.
Do I need to chill the dough?
Yes, you should chill the dough after fitting it into the pan and again after adding the fruit filling.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor in the filling.
What type of flour is best for this recipe?
All-purpose flour is used both for making the pate brisee and for dusting the rolling surface.
How much sugar is in the filling?
The berry filling uses 1 1/4 cups of granulated sugar.
Can I prepare the dough in advance?
Yes, the pate brisee can be prepared ahead of time as directed in the recipe.
How many sticks of butter are in the crust?
The crust requires 1 lb of butter, which is equivalent to 4 sticks.
What kind of salt is used in the filling?
The filling uses 1/4 teaspoon of standard salt to enhance the flavor.
Is the pie best served warm or cold?
It is best enjoyed the day it is baked, served either warm or at room temperature.
Can I use a mixture of different berries?
Yes, you can experiment with different combinations of your favorite seasonal produce.