Name: Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 310 g (2½ cups) all-purpose flour; 230 g (2 cups) spelt flour; 1 tsp Kosher salt; 227 g (1 cup) unsalted butter, very cold, cubed; 170 g (14 Tbsp) vegetable shortening, very cold, cubed; 10 Tbsp ice water; 7 cups fresh mixed berries (blueberries, raspberries, and strawberries, hulled and quartered); 100 g (½ cup) granulated sugar; 35 g (¼ cup) all-purpose flour; 1 medium lemon, juiced (about 1 Tbsp) and zested (about 2 tsp); ¼ tsp Kosher salt; 1 large egg, lightly beaten; 2-3 Tbsp turbinado sugar; Ice cream or whipped cream, for serving

Jump to Recipe· 3.8 from 29 reviews

If you want a crowd-pleasing dessert that bursts with the vibrant flavors of summer, look no further than this Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe. It’s a beautiful blend of blueberries, raspberries, and strawberries all wrapped up in a flaky, buttery crust that’s both tender and crisp. Perfect for backyard parties, family gatherings, or any occasion where you want to share a slice of pure joy. This slab pie not only feeds a crowd but also guarantees smiles with every bite!

Ingredients You’ll Need

A white bowl filled with a mound of light beige flour is in the center of a white marbled surface. Around it are smaller white bowls holding white granulated sugar and mixed berries including sliced strawberries, blueberries, and raspberries. An egg, a stick of wrapped butter, a small bowl with melted butter, a small cup with light brown sugar, a glass of ice water, a small beige dish with salt, and a tall clear measuring cup are spread around the bowls. The whole scene is softly lit and neatly arranged. photo taken with an iphone --ar 4:5 --v 7

This Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe is surprisingly simple in its ingredients, yet each one plays a vital role in building that perfect balance of texture, sweetness, and fresh berry flavor. From the flours that create a flaky crust to the juicy mixed berries, everything here works together effortlessly to make magic happen in your kitchen.

All-purpose flour (310 g / 2½ cups): Provides structure for the crust, helping it hold all the juicy filling.

Spelt flour (230 g / 2 cups): Adds a subtle nutty flavor and an extra tender crumb to the pastry.
Kosher salt (1 tsp + ¼ tsp): Enhances all the flavors without overpowering the pie.
Unsalted butter (227 g / 1 cup, very cold, cubed): Essential for that flaky, melt-in-your-mouth crust texture.

Vegetable shortening (170 g / 14 Tbsp, very cold, cubed): Works alongside butter to keep the crust tender and beautifully flaky.
Ice water (10 Tbsp): Binds your dough just right without making it tough.
Fresh mixed berries (7 cups): The star of the show, a vibrant mix of blueberries, raspberries, and strawberries for a perfect balance of sweet and tart.

Granulated sugar (100 g / ½ cup): Sweetens the berries and helps create a luscious, jammy filling.
All-purpose flour (35 g / ¼ cup): Thickens the berry juices so the filling holds together beautifully.
Medium lemon (juice and zest): Brightens the filling, adding a lovely punch that cuts through the sweetness.

Large egg (1, lightly beaten): Creates a golden, shiny top crust when brushed before baking.
Turbinado sugar (2-3 Tbsp): Adds a sparkly, crunchy finish to the crust.
Ice cream or whipped cream: Perfect for serving and elevating each slice into dessert perfection.

How to Make Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe

A white bowl filled with a mix of frozen strawberries and blueberries coated lightly in white powder sugar, with the red and dark blue fruit pieces scattered unevenly throughout. A woman's hand is holding a black spoon on the right side, scooping into the fruit mix. The bowl sits on a white marbled surface, giving a clean and bright background. The strawberries show a mix of red and white frost on their textured slices, while the blueberries are round with a powdery coating, showing their dark blue color underneath. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Make the Pie Dough

Start by combining your flours and salt in a food processor fitted with the blade attachment, pulsing to mix everything evenly. Then, add in your cold, cubed butter and shortening. Pulse until the mixture resembles pea-sized crumbs. This step ensures your crust will be wonderfully flaky and tender.

Step 2: Add Ice Water

Next, drizzle in 6 tablespoons of ice water and pulse the dough until it begins to come together. Add more water, one tablespoon at a time, as needed—usually stopping around 8 tablespoons total. Be careful not to overwork the dough; you want it just moist enough to hold together.

Step 3: Chill the Dough

Remove the dough from the processor and divide it into two equal disks. Wrap each tightly in plastic wrap and refrigerate for 30 minutes. Chilling the dough relaxes the gluten and firms the fats, which helps with rolling and creating that crisp crust.

Step 4: Prepare the Triple Berry Filling

While the dough chills, preheat your oven to 375°F (190°C). In a large bowl, gently toss together the mixed berries, granulated sugar, flour, lemon juice, lemon zest, and salt. This mixture bubbles up into a luscious, tangy filling that perfectly complements the buttery crust.

Step 5: Roll Out the Bottom Crust

On a lightly floured surface, roll out one disk of dough to roughly 17 by 12 inches—about two inches larger than your 15 by 10 inch sheet pan on all sides. Carefully transfer it to your sheet pan, pressing it to cover the bottom and sides, allowing the extra dough to hang over the edges. Don’t worry if it tears; just press it back together gently. Refrigerate until you’re ready.

Step 6: Add the Berry Filling

Pour the prepared berry filling evenly over the bottom crust, spreading gently to create a uniform layer. The juicy berries will bubble beautifully as they bake, giving that delicious jammy interior we all love.

Step 7: Roll Out the Top Crust

Roll out the second dough disk on a floured surface to about the same size. You have two options here: cover the pie entirely by carefully placing the dough over the filling, or create a stunning lattice pattern by cutting the dough into strips.

Step 8: Make a Lattice Top (Optional)

If you choose the lattice option, lay half of the strips diagonally across the pan. Then weave the remaining strips back and forth to form a classic lattice design. This not only looks beautiful but lets steam escape, preventing a soggy crust.

Step 9: Crimp the Edges

Trim the overhanging dough so it’s even with the pan edges, then tuck the bottom crust’s edge over the top crust. Pinch with your fingers or a fork to create a crimped edge that seals the pie and gives it a charming, finished look.

Step 10: Bake the Pie

Brush the entire top crust with the beaten egg, then sprinkle with turbinado sugar for a sparkling, crunchy touch. Bake for 40-45 minutes until the crust is a deep golden brown and the berries are visibly bubbling. Let the pie cool for at least an hour before slicing for the best texture and flavor. Serve warm or at room temperature with your favorite ice cream or whipped cream.

How to Serve Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe

Garnishes

Adding a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream is a no-brainer here. You can also sprinkle a little extra lemon zest or fresh mint leaves for a refreshing burst of aroma and color. These small touches take the Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe to the next level and add a lovely finishing flourish.

Side Dishes

Serve this berry slab pie alongside a lightly dressed green salad or a simple cheese platter to contrast the sweet richness with fresh, savory flavors. It pairs wonderfully with sparkling drinks like lemonades, iced teas, or even bubbly rosé for festive occasions.

Creative Ways to Present

For a fun twist, cut the slab pie into squares and serve on dessert plates garnished with edible flowers or fresh berries. You could even accompany individual slices with a drizzle of berry coulis or a sprinkle of toasted nuts for added texture. Presentation is a great way to impress guests while celebrating this delightful recipe.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully covered at room temperature for a day or two. For longer storage, wrap tightly in plastic wrap and refrigerate; it will stay fresh for up to 4 days. Just bring slices back to room temperature before serving or lightly warm them for that fresh-from-the-oven feeling.

Freezing

The Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe freezes well either whole or in slices. Wrap tightly with foil and plastic wrap to prevent freezer burn. When you’re ready, thaw the pie in the refrigerator overnight. You’ll still get all the freshness and texture that make this dessert so wonderful.

Reheating

To warm pie slices, place them on a baking sheet in a preheated 350°F (175°C) oven for about 10-15 minutes. This gently reheats the filling and crisps the crust without drying it out. Alternatively, a quick zap in the microwave works if you’re in a hurry, but the oven method is best to recapture that crisp crust.

FAQs

Can I use frozen berries instead of fresh for this pie?

Absolutely! Frozen berries work fine and are great if fresh ones are out of season. Just thaw and drain excess juices before mixing so your filling doesn’t become too watery.

Why use both butter and shortening in the crust?

Combining butter and shortening creates a crust that’s flavorful and flaky from the butter, while the shortening helps keep it tender and easy to work with. It’s the best of both worlds for a perfect pie base.

Can I make this pie vegan or dairy-free?

Yes! Swap butter for a plant-based alternative and use a flax or chia egg instead of the beaten egg wash for the crust. You might miss the golden shine on top, but the flavor and texture will still be fantastic.

How do I prevent the crust from getting soggy?

Using a bit of flour in the filling helps thicken berry juices, and chilling the crust before baking lets it set firmly. Baking the pie until you see bubbling edges ensures the filling is cooked through and the crust stays crisp.

What’s the best way to slice this large slab pie?

Let the pie cool completely to set before slicing. Use a sharp serrated knife and wipe off the blade between cuts for neat slices that hold their shape, perfect for serving twelve happily.

Final Thoughts

This Summer Triple Berry Slab Pie (Easily Feeds 12!) Recipe is one of those classic desserts that brings people together, full of fresh, sun-ripened berries and wrapped in a crust that’s simply divine. Whether you’re celebrating a special moment or just craving something sweet and summery, give this recipe a try—you won’t regret it, and your friends and family will thank you eagerly for each delicious bite!