Want to make pie for a crowd this summer? Slab pie is your solution! This simple twist on traditional pie is a great way to make a large amount of pie all in one pan.
What foods do you think about when you think “summer”? In addition to cold drinks and frozen treats, we also love fresh fruit and pie. These are perfect to take to summer gatherings and our next recipe is a perfect combination to take gatherings in the summer — or any time of year!
Our next easy recipe is a perfect dessert to make for a crowd and a great way to make multiple pies in one dish. Here’s what you need to know and how to make it!
What is Slab Pie?
Slab style pie is a type of pie that is made in a rectangular baking dish instead of a traditional round pie plate. This makes the pie larger and flatter, and it also allows for more filling. Slab pies are often made with fruit fillings, but they can also be made with savory or sweet fillings as well.
These flat, rectangular pies are a popular choice for potlucks and other gatherings because they are easy to make and they can feed a lot of people. They are also a good option for people who are looking for a more affordable dessert option.
Getting ready to dish these up? Serve this type of pie to a crowd with whipped cream, ice cream, or your favorite toppings. They are a delicious and easy dessert that is perfect for any occasion.
Ingredients
- 3 store-bought pie crusts or homemade pie crusts (2 for bottom) one for top
- 2 pints washed and dried blueberries
- 2 pints washed and dried raspberries
- 2 lbs of washed, dried, and hulled strawberries
- 6 tablespoons of corn starch
- 1 tablespoon of lemon juice, fresh or bottled
- ¾ cup white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 egg
- 1 tablespoon of water
Supplies Used:
- Rolling pin
- Sheet pan/jelly roll pan 17 x 12.
- Sharp knife
- Fork
- Pie weights, aluminum foil, or parchment paper
- Large mixing bowl
- Medium-sized bowl
- Strawberry huller
- Cutting board
- Spoon
- Pastry cutter
- Cookie cutter if cutting out shapes
- Small bowl
- Pastry brush
Time to Complete
- Prep time: 30 minutes
- Baking time: 65 – 70 minutes
- Cooling time: 2 hours
- Total time: 3 hours and 20 minutes
Servings:
- 16 slices of pie
Instructions:
How to Make Crust for Slab Pie
When you make this style of pie, you are making the equivalent of 3 pies at once, so this is definitely baking on a bigger scale! The crust for this cookie sheet baked pie can be a homemade pie crust recipe, or it can be store bought pie crust.
If you’re using crust purchased at the store, set it out on the counter and allow it to come to room temperature. For anyone making a homemade crust, go ahead and prepare your recipe and get it ready.
For the bottom of your pie you will need to use 2 of the 3 pie crusts for the bottom of the pan. The remaining pie crust will be used for the top of the pie so set it aside for a few minutes. (See those instructions below.)
- If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
- If you are making a homemade crust, prepare that recipe now.
Once your pie crust dough is ready, you will want to preheat the oven to 375 degrees. You will want to lightly flour your work surface and roll out 2 of the 3 portions of the pie dough to fit your baking pan.
Trim the edges of the pie dough with a sharp knife. If desired, for a more finished appearance you can crimp the pie crust around the edge of the pan for a more finished appearance.
To help your dough cook more evenly, you can also use a fork to punch some tiny holes in the dough throughout.
To help the crust bake crisply and not be soggy, for this recipe we are going to have you bake the pie crust partially before you put the filling in
After your crust is spread out across the pan and ready to bake, you will want to place a layer of aluminum foil or parchment paper on the crust as shown above. You will want to then place pie weights on top of the parchment paper.
What Are Pie Weights?
A pie weight is a small, weighted object that is used to weigh down a pie crust while it is baking. This prevents the crust from puffing up or shrinking away from the edge of the pie plate. Pie weights can be made of a variety of materials, including ceramic, metal, or even dried beans or rice.
Pie weights are most commonly used when blind baking a pie crust. Blind baking is a technique where the pie crust is baked without any filling. This is often done with pies that have a custard or fruit filling, as these fillings can be runny and can make the crust soggy.
To use pie weights, simply place them evenly spaced in the bottom of the pie crust. Then, place the crust in the pie plate and bake according to the recipe. The pie weights will help to keep the crust flat and prevent it from puffing up.
Once the pie is baked, remove the pie weights and add the filling. Then, bake the pie according to the recipe.
Pie weights are a simple and effective way to ensure that your pie crust turns out perfectly every time.
If you do not have pie weights, you can use dried beans or rice. Just be sure to rinse the beans or rice and allow them to dry before using them, as they may contain dirt or debris.
After you add weights, bake the pie crust for 10 minutes. Remove the foil/parchment paper and pie weights. Place the crust back into the oven and bake for another 5 to 7 minutes. You will then want to let the crust cool before you add the filling.
Slab Pie Filling
While your pie crust is cooling, it’s time to make the filling for this berry pie recipe.
If you have not yet done so, you will want to wash, hull, and dice the berries.
For the strawberries, when you are cutting them up, be sure to remove any white spots and discard them. These white sections don’t have flavor and you’ll want to focus on the red and pink parts of the berry.
Need help removing the hull from your strawberries? A strawberry huller makes things quick and easy!
Once your berries are prepared, add them to a large bowl. You will then want to add in your lemon juice, corn starch, sugar and salt. Mix everything very well.
Making the Top of the Slab Pie
To make the top of this pie, you are going to use the last section of the remaining pie crust.
You will want to roll out the pie dough. Cut out strips for the lattice and any preferred shapes. We used stars here for the Fourth of July, but anything fun works!
In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash. You will brush the bottom crust with this mixture and then add your berry mixture. Add cubed butter over the top of the berries.
Top the berries a pie crust lattice or another fun design. Brush the crust with your egg wash.
Bake the pie at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust of the pie with foil to prevent it from getting too brown.
Let the pie cool slightly before serving so the berry mixture can set up.
Top with vanilla ice cream and serve! For more delicious pie ideas, don’t miss these other tasty pie recipes.
Slab Pie Tips
Here are some tips for making the best slab style pie:
- Use a good quality pie crust. A flaky, buttery crust is essential for a delicious pie.
- Don’t overfill the crust. If you overfill the crust, the filling will spill over and make a mess.
- Bake the pie until the crust is golden brown and the filling is bubbly. An underbaked pie will be doughy, while an overbaked pie will be dry.
- Let the pie cool completely before serving. This will help the filling set and make it easier to slice.
- Serve the pie with your favorite toppings, such as whipped cream, ice cream, or fruit.
Here are some additional tips:
- If you don’t have time to make your own pie crust, you can use a store-bought crust. Just be sure to thaw the crust according to the package directions before using it.
- If you’re using a fruit filling, be sure to drain off any excess liquid before adding it to the crust. This will prevent the crust from becoming soggy.
- Slab pies can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.
Does Pie Have to be Refrigerated?
Yes. After your pie has cooled, you will want to cover the pie with either foil or plastic wrap and place it in the fridge where it will keep for up to 3 days.
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Easy Berry Slab Pie:
Want to make pie for a crowd this summer? Slab pie is your solution! This simple twist on traditional pie is a great way to make a large amount of pie all in one pan.
Ingredients
- 3 store-bought pie crusts or homemade pie crusts (2 for bottom) one for top
- 2 pints washed and dried blueberries
- 2 pints washed and dried raspberries
- 2 lbs of washed, dried, and hulled strawberries
- 6 tablespoons of corn starch
- 1 tablespoon of lemon juice, fresh or bottled
- ¾ cup white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
- 1 egg
- 1 tablespoon of water
Instructions
- For the bottom of your pie you will need to use 2 of the 3 pie crusts for the bottom of the pan. The remaining pie crust will be used for the top of the pie so set it aside for a few minutes.
- If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
- If you are making a homemade crust, prepare that recipe now
- Preheat the oven to 375 degrees.
- You will want to lightly flour your work surface and roll out 2 of the 3 portions of the pie dough to fit your baking pan.
- Trim the edges of the pie dough with a sharp knife. If desired, for a more finished appearance you can crimp the pie crust around the edge of the pan for a more finished appearance.
- To help your dough cook more evenly, you can also use a fork to punch some tiny holes in the dough throughout.
- After your crust is spread out across the pan and ready to bake, you will want to place a layer of aluminum foil or parchment paper on the crust as shown above. You will want to then place pie weights on top of the parchment paper.
- After you add weights, bake the pie crust for 10 minutes. Remove the foil/parchment paper and pie weights. Place the crust back into the oven and bake for another 5 to 7 minutes. You will then want to let the crust cool before you add the filling.
- While your pie crust is cooling, it’s time to make the filling for this berry pie recipe.
- If you have not yet done so, you will want to wash, hull, and dice the berries.
- Once your berries are prepared, add them to a large bowl. You will then want to add in your lemon juice, corn starch, sugar and salt. Mix everything very well.
- To make the top of this pie, you are going to use the last section of the remaining pie crust.
- You will want to roll out the pie dough. Cut out strips for the lattice and any preferred shapes. We used stars here for the Fourth of July, but anything fun works!
- In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash. You will brush the bottom crust with this mixture and then add your berry mixture. Add cubed butter over the top of the berries.
- Top the berries a pie crust lattice or another fun design. Brush the crust with your egg wash.
- Bake the slab pie at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust of the pie with foil to prevent it from getting too brown.
- Let the pie cool slightly before serving so the berry mixture can set up.
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