Strawberry Blackberry Slab Pie Recipe

This strawberry blackberry slab pie recipe is a sweet and tangy delight that's perfect for any occasion. It combines the fresh flavors of strawberries and blackberries, encased in a flaky, buttery crust. The end result is a dessert that's sure to impress your guests, but simple enough to make any day a little bit special.

Photos of Strawberry Blackberry Slab Pie Recipe

While most of the ingredients for this recipe are commonly found in the home, there are some you might need to pick up from the supermarket. Fresh strawberries and blackberries are essential to the flavor of this pie, and while they are commonly available, you might need to check the fruit and produce section of your local store. If fresh berries are not in season, frozen ones can be used as a substitute.

Ingredients for the Strawberry Blackberry Slab Pie

All-purpose flour: The base for our crust, all-purpose flour is versatile and commonly used in baking.

Salt: Used to enhance the flavors in the crust.

Granulated sugar: Adds a touch of sweetness to the crust and filling.

Unsalted butter: Gives the crust a flaky, rich texture.

Strawberries: Provides a sweet, tangy flavor to the filling.

Blackberries: Increases the tanginess and adds a beautiful color to the filling.

Cornstarch: Helps thicken the fruit filling.

Lemon juice: Balances the sweetness in the filling.

Pure vanilla extract: Adds a depth of flavor to the pie.

One reader, Kearney Glaser says:

This strawberry blackberry slab pie recipe is a game-changer! The combination of fresh berries and flaky crust is simply divine. The recipe was easy to follow, and the end result was a showstopper. I received so many compliments and requests for the recipe. It's a definite crowd-pleaser!

Kearney Glaser

Techniques Required for Making Strawberry Blackberry Slab Pie

How to make the pie crust: The pie crust is made by mixing the flour, salt, and sugar together, then cutting in the butter until pea-sized crumbles form. Cold water is then added gradually until the dough comes together. The dough is divided, shaped into discs, and chilled before rolling out.

How to make the filling: The filling is made by gently mixing together the fresh strawberries, fresh blackberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt in a large bowl.

How to assemble the slab pie: The pie dough is rolled out into a rectangle or oval shape and placed onto a large rimmed baking sheet. The filling is spooned evenly on top of the crust, leaving a bare 1-inch border around the edges. The second pie dough disc is rolled out, draped over the filling, and sealed together with the bottom crust. The edges are fluted or crimped, and the top crust is brushed with egg wash and sprinkled with coarse sugar before baking.

How to bake the slab pie: The assembled slab pie is baked at 375 degrees F for about 45 to 55 minutes until the crust is golden brown and the filling is bubbling. After baking, the pie is allowed to cool before serving.

How To Make Strawberry Blackberry Slab Pie

Filled with strawberries and blackberries, this slab pie is a summer-friendly dessert with a buttery and flaky pie crust enough to feed a small crowd.

Preparation: 3 hours

Cooking: 50 minutes

Total: 3 hours 50 minutes

Serves:

Ingredients

For Crust:

4cupsall-purpose flour,spoon & leveled
1½tspsalt
1tspgranulated sugar
1¾cupunsalted butter,very cold, cubed
¾cupice cold water
1large egg,(lightly beaten with 1 tbsp milk)
coarse sugar,for sprinkling on top, optional

For Filling:

4cupsfresh strawberries,hulled and chopped
4cupsfresh blackberries,halved
½cupgranulated sugar
¼cupcornstarch
1tbsplemon juice
1tsppure vanilla extract
pinchsalt

Instructions

Crust:

Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter, a food processor, or two forks, cut the butter into the mixture until there are pea-sized crumbles with a few larger crumbs of fat.
Drizzle the cold water in, 1 tablespoon at a time, and stir after every tablespoon added. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky.
Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs. Wrap each tightly in plastic wrap.
Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.

Filling:

Gently mix all of the filling ingredients together in a large bowl. Set aside.
Preheat oven to 375 degrees F.
Remove 1 disc of pie dough from the refrigerator. Keep the other in the refrigerator. Roll the dough out into a rectangle or oval shape.
Dough should be about ⅛-inch thick. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough (with parchment/silicone baking mat) onto a large rimmed baking sheet.
Spoon filling evenly on top of crust, leaving any excess liquid in the bowl. Leave a bare 1-inch border around the edges.
Roll out the 2nd pie dough disc in the same-ish shape as the 1st. Drape over filling, then seal the top and bottom crusts together around the edges.
Flute the edges or crimp with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar, if desired.
Bake the slab pie for about 45 to 55 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and, if serving as hand-held bars, allow to cool completely in the pan set on a wire rack.
If serving on plates, allow to cool for at least 45 minutes in the pan set on a wire rack.
Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

Nutrition

Calories: 324.31kcal
Fat: 18.70g
Saturated Fat: 11.48g
Trans Fat: 0.72g
Monounsaturated Fat: 4.79g
Polyunsaturated Fat: 0.98g
Carbohydrates: 36.05g
Fiber: 3.14g
Sugar: 10.79g
Protein: 4.08g
Cholesterol: 57.78mg
Sodium: 322.25mg
Calcium: 26.38mg
Potassium: 143.86mg
Iron: 1.69mg
Vitamin A: 159.26µg
Vitamin C: 26.91mg

Crucial Technique Tip for a Perfect Slab Pie

When making the pie crust, it's important to keep all the ingredients as cold as possible. This includes the butter and water. The reason for this is that the cold fat will create pockets of air as it melts in the oven, resulting in a flaky and tender crust. If the fat is too warm, it will be absorbed by the flour and result in a tough crust. To achieve this, you can cut the butter into small pieces and freeze them for about 15 minutes before using. Also, use ice water instead of room temperature water.

Time-Saving Tips for Making a Slab Pie

Prepare the crust: Use a food processor to quickly cut the butter into the flour mixture until it resembles coarse crumbs. This will save time and effort compared to using a pastry cutter or forks.

Chill the dough: Divide the dough into discs before chilling. This will help it chill faster and more evenly, saving you time when you're ready to roll it out.

Use pre-made crust: If you're short on time, consider using store-bought pie crust to streamline the process without sacrificing flavor.

Prep the filling in advance: Prepare the fruit filling ahead of time and store it in the refrigerator. This will save time on the day you plan to bake the pie.

Bake in advance: If possible, bake the slab pie a day ahead to allow it to cool and set properly, saving time on the day of serving.

Invest in a good quality pie dish: A high-quality pie dish can help the crust bake more evenly and prevent burning, saving time and ensuring a perfect result.

Substitute Ingredients For Strawberry Blackberry Slab Pie Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and a denser texture to the crust, which can complement the sweetness of the berries.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a subtle tropical flavor to the crust and works well as a dairy-free alternative.
granulated sugar - Substitute with honey: Honey can add a natural sweetness and a hint of floral flavor to the crust, enhancing the overall taste of the pie.
strawberries - Substitute with raspberries: Raspberries can offer a similar tartness and vibrant color to the filling, creating a visually appealing and delicious alternative.
blackberries - Substitute with blueberries: Blueberries can provide a slightly sweeter flavor and a beautiful purple hue to the filling, adding a delightful twist to the pie.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can act as a thickening agent for the filling, creating a glossy texture and a neutral taste.

Presenting Your Strawberry Blackberry Slab Pie

Elevate the crust: Create a decorative lattice or intricate design on the crust to showcase your attention to detail and precision in pastry work.
Garnish with fresh berries: Arrange a selection of fresh strawberries and blackberries on top of the pie to add a pop of color and freshness to the presentation.
Dust with powdered sugar: Lightly dust the slab pie with powdered sugar just before serving to add a touch of elegance and a hint of sweetness to the dessert.
Accompany with vanilla bean whipped cream: Serve a dollop of vanilla bean whipped cream on the side to complement the flavors of the pie and add a luxurious touch to the overall presentation.
Incorporate edible flowers: Integrate delicate and colorful edible flowers, such as violets or pansies, to bring a sophisticated and visually stunning element to the dessert.
Present on individual dessert plates: Serve each portion of the slab pie on individual, carefully selected dessert plates to create a sense of individuality and refinement for each guest.
Add a drizzle of berry coulis: Drizzle a vibrant berry coulis on the plate in an artistic manner to enhance the visual appeal and provide a complementary burst of fruity flavor.
Use gold leaf accents: For an opulent touch, consider adding delicate, edible gold leaf accents to the presentation, elevating the dessert to a luxurious and extravagant level.

Essential Tools for Making a Slab Pie

Pastry cutter: A handheld tool with curved blades used to cut fat into flour when making pastry dough.
Food processor: A kitchen appliance used to mix, puree, or chop ingredients quickly and efficiently.
Rolling pin: A cylindrical tool used to flatten and shape dough for pie crusts and other baked goods.
Baking sheet: A flat, metal pan used for baking cookies, pastries, and other baked goods in the oven.
Parchment paper: A non-stick paper used to line baking sheets or pans to prevent sticking and make cleanup easier.
Silicone baking mat: A reusable non-stick baking surface that can be placed on baking sheets for easy release of baked goods.
Wire rack: A metal rack used for cooling baked goods and allowing air to circulate around the food.

Storing and Freezing Your Strawberry Blackberry Slab Pie

Cover leftovers tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. The pie will taste best within the first 24-48 hours.
To freeze, let the slab pie cool completely. Once cooled, wrap the pie tightly with plastic wrap or aluminum foil, then place in a freezer-safe container or freezer bag. Label with the date and freeze for up to 3 months.
When ready to eat, thaw the pie overnight in the refrigerator. Once thawed, you can reheat individual slices in the microwave for 30-45 seconds or until warmed through. Alternatively, you can reheat the entire pie in a preheated 350°F (175°C) oven for 15-20 minutes or until warmed through.
If you prefer a crispier crust after freezing and thawing, you can place the slab pie under the broiler for a few minutes, watching carefully to prevent burning.
For best results, freeze the pie as soon as possible after baking and cooling to maintain its freshness and texture. Avoid freezing the pie multiple times, as this can affect the quality of the crust and filling.

How To Reheat Leftover Slab Pie

The best way to reheat leftover strawberry blackberry slab pie is in the oven. Preheat your oven to 350°F (175°C) and place the pie on a baking sheet lined with parchment paper or aluminum foil.
If the crust seems too brown, cover the edges with foil to prevent further browning. Bake for 15-20 minutes, or until the filling is heated through and the crust is crisp.
For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat for 30-45 seconds, or until warmed to your liking. Be aware that the crust may soften slightly in the microwave.
If you prefer a crispy crust, you can also reheat individual slices in a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the slice on a small baking sheet or directly on the rack. Heat for 5-7 minutes, or until the filling is warm and the crust is crisp.
For a tasty twist, try serving your reheated slab pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of warm pie and cool, creamy toppings is sure to delight your taste buds.
If you find that your leftover pie filling has thickened too much upon refrigeration, you can stir in a tablespoon or two of water or lemon juice to help loosen it up before reheating. This will help ensure a smooth, luscious filling texture.

Interesting Fact About Slab Pies

Strawberry blackberry slab pie is a delightful dessert that can be easily made for a large group of people.

Is Making a Slab Pie Economical for Home Cooking?

The cost-effectiveness of this strawberry blackberry slab pie recipe is relatively high. The ingredients, such as strawberries and blackberries, are generally affordable and readily available. The use of basic pantry staples like flour, sugar, and butter also contributes to its cost-effectiveness. Additionally, this slab pie yields a substantial number of servings, making it suitable for a household of 4 people. The approximate cost for a household of 4 is around $15-$20, making it a budget-friendly dessert option. Overall Verdict: 9/10

Is This Slab Pie Healthy or Unhealthy?

The strawberry blackberry slab pie recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

High sugar content from both the filling and the crust
Significant amount of butter used in the crust, contributing to high saturated fat content
Refined all-purpose flour used in the crust, lacking fiber and nutrients
Limited nutritional value from the berries, as they are mixed with sugar and cornstarch

However, the recipe does include some redeeming qualities, such as the use of fresh berries, which provide antioxidants, vitamins, and fiber. The lemon juice and vanilla extract add flavor without significantly impacting the nutritional profile.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the filling by half and taste before adding more, if needed
Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content
Experiment with reducing the butter in the crust by 25% and replacing it with Greek yogurt or coconut oil
Serve smaller portions and pair with a dollop of Greek yogurt for added protein and a lighter alternative to whipped cream
Incorporate additional fresh fruits, such as sliced peaches or raspberries, to increase the nutritional value and fiber content of the filling

By making these adjustments, you can create a more balanced and nutritious dessert that still satisfies your sweet tooth. Remember, moderation is key, and enjoying a slice of this pie occasionally as part of a well-rounded diet is perfectly acceptable.

Editor's Opinion on This Strawberry Blackberry Slab Pie Recipe

The combination of fresh strawberries and blackberries in a slab pie is a delightful summer treat. The recipe's crust is perfectly flaky and the filling is bursting with sweet and tangy flavors. The addition of lemon juice and vanilla extract enhances the natural sweetness of the berries. The slab pie is easy to make and perfect for serving a crowd. The crust-to-filling ratio is just right, and the coarse sugar adds a lovely crunch to the top. Overall, this recipe is a wonderful way to showcase the best of summer fruits in a delicious and visually stunning dessert.

Enhance Your Strawberry Blackberry Slab Pie Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Toss the asparagus in olive oil, salt, and pepper before grilling. Once cooked, sprinkle with fresh lemon zest for a burst of citrus flavor.

Balsamic Glazed Brussels Sprouts: Roast the Brussels sprouts until crispy, then drizzle with a balsamic glaze for a sweet and tangy finish.

Honey Sriracha Chicken Wings: Coat the chicken wings in a mixture of honey and sriracha before baking until crispy and caramelized. Serve with a side of ranch or blue cheese dressing for dipping.

Mango Avocado Salad with Citrus Vinaigrette: Toss together ripe mango and creamy avocado with a bright citrus vinaigrette for a refreshing and colorful salad option.

Coconut Curry Carrot Soup: Simmer carrots in a fragrant coconut curry broth until tender, then blend until smooth for a creamy and comforting soup.

Alternative Recipes Similar to Strawberry Blackberry Slab Pie

Savory Stuffed Bell Peppers: Create a flavorful and colorful dish by stuffing bell peppers with a delicious mixture of ground meat, rice, and spices, then baking them to perfection.

Mango Avocado Salsa: Combine the sweetness of mango with the creaminess of avocado to make a refreshing and vibrant salsa that pairs perfectly with grilled fish or chicken.

Creamy Butternut Squash Soup: Simmer butternut squash with aromatic spices and creamy coconut milk to create a velvety smooth and comforting soup that's perfect for chilly evenings.

Suggested Appetizers and Main Courses for a Complete Meal

Appetizers:

Savory Stuffed Mushrooms: Create a flavorful filling using a combination of cheeses, herbs, and breadcrumbs to stuff into large mushroom caps. Bake until golden and serve hot.

Crispy Zucchini Fritters: Grate zucchini and mix with herbs, cheese, and flour to form a batter. Pan-fry until crispy and golden brown. Serve with a side of creamy dipping sauce.

Main Courses:

Grilled Salmon: Marinate the salmon in a zesty citrus and herb mixture before grilling to perfection. Serve with a side of roasted vegetables for a healthy and flavorful meal.

Stuffed Bell Peppers: Create a savory filling with ground meat, rice, and a variety of spices. Stuff the mixture into bell peppers and bake until the peppers are tender and the filling is cooked through. Top with melted cheese for an extra indulgent touch.

Why trust this Strawberry Blackberry Slab Pie Recipe:

This strawberry blackberry slab pie recipe offers a delightful blend of fresh strawberries and blackberries, providing a burst of natural sweetness. The flaky, buttery crust is meticulously crafted to ensure a perfect balance of texture and flavor. With a touch of vanilla extract and a hint of lemon juice, the filling is expertly seasoned to enhance the natural fruit flavors. The meticulous attention to detail in the instructions guarantees a flawless outcome, making this recipe a trustworthy choice for a delectable dessert that will impress any crowd.

Want to share your experience baking this delightful Strawberry Blackberry Slab Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries instead of fresh ones. Just make sure to thaw and drain them before using in the recipe.

Can I make the pie dough in advance?

Absolutely! You can make the pie dough in advance and refrigerate it for up to 5 days or freeze it for up to 3 months. Just remember to thaw it overnight in the fridge before using.

Can I use a different type of sugar for the filling?

Yes, you can use a different type of sugar for the filling, such as brown sugar or coconut sugar, but it may slightly alter the flavor and texture of the filling.

How do I store the leftover slab pie?

You can store the leftover slab pie by covering it tightly and storing it in the refrigerator for up to 3-4 days.

Can I make individual hand-held pies with this recipe?

Absolutely! You can make individual hand-held pies by cutting the dough and filling into smaller portions and assembling them as desired. Just adjust the baking time accordingly.