Mixed Berry Slab Pie Recipe

Refrigerated pie crust: Pre-made dough that simplifies the pie-making process.

Mixed berries: A combination of strawberries, blueberries, raspberries, and blackberries for a balanced flavor.

Sugar: Adds sweetness to the berry filling.

Cornstarch: Thickens the berry mixture to prevent a runny pie.

Lemon juice: Enhances the flavor of the berries and adds a touch of acidity.

Vanilla extract: Adds a warm, sweet aroma to the filling.

Salt: Balances the sweetness and enhances the overall flavor.

Butter: Adds richness to the berry filling.

Sugar for sprinkling: Creates a sweet, crunchy topping on the pie crust.

When working with fresh or frozen mixed berries, ensure they are evenly coated with the sugar and cornstarch mixture. This will help to thicken the filling as it bakes and prevent it from becoming too runny. If using frozen berries, do not thaw them before mixing; this will help maintain the proper consistency of the filling. Additionally, when crimping the edges of the pie crust, make sure to press firmly to seal the top and bottom crusts together, which will help to contain the filling and create a beautiful, golden-brown edge.

• refrigerated pie crust - Substitute with homemade pie crust: Making your own pie crust can offer a fresher taste and allow you to control the ingredients.

• mixed berries - Substitute with single type of berry: If you don't have mixed berries, using just one type like blueberries or strawberries can still provide a delicious pie.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slightly floral note to the pie.

• cornstarch - Substitute with tapioca starch: Tapioca starch can thicken the berry filling similarly to cornstarch and is a good alternative for those avoiding corn.

• fresh lemon juice - Substitute with lime juice: Lime juice can provide a similar acidic balance to the sweetness of the berries.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the berries.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and will provide a similar flavor enhancement.

• butter - Substitute with margarine: Margarine can be used in place of butter for a dairy-free option.

• sugar for sprinkling - Substitute with cinnamon sugar: Adding cinnamon to the sugar can give the pie a warm, spiced flavor.

• Allow the pie to cool completely at room temperature. This helps the filling set and makes it easier to handle.

• Once cooled, cover the slab pie with plastic wrap or aluminum foil. Ensure it is tightly sealed to prevent any air from getting in, which could dry out the crust.

• Store the pie in the refrigerator if you plan to consume it within 2-3 days. The cool temperature will keep the berries fresh and the crust crisp.

• For longer storage, consider freezing the pie. First, wrap it tightly in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.

• Label the wrapped pie with the date to keep track of its freshness. Frozen mixed berry slab pie can be stored for up to 2 months.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the berries and crust.

• To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning.

• Warm the pie in the oven for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you prefer a crisper crust.

• Serve the mixed berry slab pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Preheat your oven to 350°F (175°C). This method ensures that the pie crust remains crispy and the berry filling heats evenly.
• Place the leftover mixed berry slab pie on a baking sheet. If you have a baking mat or parchment paper, use it to prevent sticking.
• Cover the pie loosely with aluminum foil. This helps to prevent the crust from over-browning while the filling warms up.
• Bake in the preheated oven for about 15-20 minutes. Check the pie halfway through to ensure it’s heating evenly. You want the filling to be bubbly and the crust to be warmed through.
• For a quicker method, use a microwave. Place a slice of the pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to avoid splatters.
• Microwave on medium power for 1-2 minutes. Check the pie and continue to heat in 30-second intervals until it’s warmed to your liking. Be cautious as the filling can get very hot.
• If you prefer a crispier crust, use a toaster oven. Preheat the toaster oven to 350°F (175°C).
• Place the pie slice on a toaster oven tray and heat for about 10-15 minutes. Keep an eye on it to prevent burning.
• For an extra touch, you can reheat the pie on a stovetop. Heat a non-stick skillet over medium heat.
• Place the pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure it’s warming evenly.
• Serve the reheated mixed berry slab pie with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.

• Oven: Preheat to 375°F (190°C) to bake the pie until golden brown and bubbly.

• Rolling pin: Roll out the pie crust sheets to fit the baking sheet.

• Baking sheet: Fit the rolled-out pie crust into this to form the base of the slab pie.

• Mixing bowl: Combine the berries, sugar, cornstarch, lemon juice, vanilla extract, and salt.

• Spatula: Mix the berry filling ingredients thoroughly.

• Knife: Cut small pieces of butter to dot the filling and make slits in the top crust.

• Pastry brush: Brush the top crust with a bit of water or milk before sprinkling with sugar.

• Measuring cups: Measure out the berries, sugar, and cornstarch accurately.

• Measuring spoons: Measure the lemon juice, vanilla extract, and salt precisely.

• Cooling rack: Allow the pie to cool on this before serving.

Use pre-made crusts: Save time by using refrigerated pie crusts instead of making your own from scratch.

Frozen berries: Opt for frozen mixed berries to skip the washing and chopping steps.

Mix ingredients ahead: Combine the berries, sugar, cornstarch, lemon juice, vanilla extract, and salt the night before and store in the fridge.

Preheat the oven: Start preheating your oven while you prepare the pie to save time.

Cut butter in advance: Pre-cut the butter into small pieces and keep it ready to dot over the filling.