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Mixed Berry Slab Pie

Course Dessert
Author Michelle


  • 2 pie crusts of your choice
  • 3 pints blackberries, washed
  • 1 pint blueberries, washed
  • 1 pint strawberries, washed and rough chopped
  • 1/2 pint raspberries, washed
  • 3/4 cup sugar
  • 1/4 cup flour (I use gluten-free)
  • 1/4 cup orange juice (use water or a different juice, if you don't have orange juice)
  • 1 tsp lemon zest
  • Dash salt
  • 1 egg, whisked
  • Optional: decorative sparkle sugar


  1. Preheat oven to 375ºF

  2. Place washed fruit, sugar, flour, salt, juice and lemon zest in a bowl. Mix gently, and set aside.

  3. Divide pie dough – 1 1/2 for pie and the other half to make decorative shapes, such as stars.

  4. Roll out dough on parchment paper, sized to fit your pan. Michelle used a 11×16 pan. Flip dough onto pan, press into pan and trim excess, leaving just enough dough to create a decorative border. You can use a fork to make a decorative edge and to prick the crust and create air holes all over the crust.

  5. Place fruit mixture on top of dough, and spread evenly.

  6. Brush edges of crust with egg wash.

  7. Bake for 40 minute, or until bubbly.

  8. While pie is baking, roll out remaining dough on parchment paper. Cut out desired shapes to place on top of the baked pie. I cut out stars in various sizes.

  9. Place cut out shapes on a parchment lined pan, brush with egg wash and sprinkle with decorative sugar. Bake the shapes for 15 minutes, or until golden brown. Remove from oven and let cool.

  10. Remove pie from oven and let cool. Once cooled, place decorative pie crust shapes on top & serve.