Grandma's Retro Mixed Berry Slab Pie with Buttery Crumble Topping

Craving a sweet treat that showcases the best of summer berries? This Mixed Berry Slab Pie does just that. It brings together fresh, juicy berries and a buttery crumble in one easy-to-make dessert that’s perfect for sharing with a crowd.

Whether you're feeding a big family or bringing it to a potluck, this slab pie promises to deliver a burst of fruity flavor in every bite.

Yield: Serves 24
Prep Time: 15 minutes
Cook Time: 45 minutes

Photo byGLP

Ingredients:

For the Crust:

• 1 premade rectangular pie dough

For the Filling:

• 4 cups strawberries, sliced
• 4 cups blueberries
• 4 cups raspberries
• 1 cup granulated sugar
• 1 ½ teaspoons lemon zest
• ⅓ cup ground instant tapioca
• ½ teaspoon salt

For the Crumble Topping:

• 1 ¼ cups all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon lemon zest
• ¾ cup softened butter
• ½ teaspoon salt

Directions:

Preheat the oven to 400°F. Lay the pie dough into a jelly roll pan or a sheet pan with edges, making sure to press the dough up the sides. Pinch or shape the edges as you like.

1. For the filling, toss the sliced strawberries, blueberries, and raspberries in a large bowl with the sugar, lemon zest, and salt. Add the ground tapioca and mix gently to coat the fruit.
2. For the crumble topping, combine the flour, brown sugar, granulated sugar, lemon zest, and salt in a small bowl. Add the softened butter and use a fork to gently mix the ingredients until crumbly, being careful not to overwork it.
3. Spread the fruit mixture evenly over the pie dough. Sprinkle the crumble topping generously over the fruit.
4. Bake for 40-45 minutes, until the crust turns golden and the berry filling bubbles around the edges. Remove from the oven and let it cool before slicing into squares.

Substitutions:

Berries: If you’re missing one type of berry, feel free to swap it for another. Blackberries or cherries would make great additions.

• Tapioca: Cornstarch or flour can be used as a thickener if you don’t have ground tapioca on hand.

Storage Tips:

Store any leftover pie in an airtight container at room temperature for up to 2 days. If you prefer, refrigerate it to keep the pie fresh for up to 5 days. You can also freeze the slab pie for up to 3 months; just wrap it tightly in plastic wrap and then foil before freezing. Let it thaw in the fridge overnight before serving.

Enjoy this delightful combination of sweet, tart berries and buttery crumble that’s sure to please any crowd!

https://12tomatoes.com/berry-slab-pie/