Slab Pie Recipe

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 05/29/22
Slab Pie

The Spruce / Kristina Vanni

Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 16 servings
Yield: 1 slab pie

If you are looking for a way to feed pie to a crowd without preparing multiple pies, a slab pie is your answer. Slab pies are made in jelly roll pans or large sheet pans. These large pies are cut into squares instead of wedges, making them easy to slice and serve, while still tasting like the pies you know and love. A slab pie can be any traditional fruit pie like apple, peach, or berry, or festive ones like pumpkin, chocolate, or pecan. If you love pie, have a crowd to feed, and need a less fussy preparation method, make a slab pie or two and everyone will come back for seconds. It's especially delicious when served with vanilla ice cream.

This recipe uses frozen mixed berries so the pie can be enjoyed any time of year. Of course, when fresh fruit is in season, that can be used as well.

Ingredients

For the Crusts:

  • 5 cups all-purpose flour, divided

  • 1/4 cup granulated sugar, divided

  • 1 teaspoon salt, divided

  • 2 cups (16 ounces) cold unsalted butter, cut into cubes, divided

  • 18 to 20 tablespoons cold water, divided

For the Filling:

  • 8 cups frozen mixed berries

  • 2 teaspoons orange zest

  • 1 cup granulated sugar

  • 1/2 cup cornstarch

For Baking:

Steps to Make It

Make the Crusts

  1. Gather the ingredients. Preheat the oven to 400 F.

    Slab Pie ingredients
    The Spruce / Kristina Vanni

  2. In a large bowl, combine 2 1/2 cups of the flour, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. 

    Crust ingredients in a bowl
    The Spruce / Kristina Vanni

  3. Using a pastry blender, cut in 1 cup of the butter until the mixture resembles coarse crumbs. Stir in 9 tablespoons of the cold water (or as needed) with a fork just until the flour is moistened. 

    Mixing butter into the dry ingredients
    The Spruce / Kristina Vanni

  4. Roll out the dough onto a lightly floured surface into a 19x14-inch rectangle.

    Rolled out pie dough
    The Spruce / Kristina Vanni

  5. Place the pie pastry onto the bottom of an ungreased 15 x 10 x 1-inch baking pan, pressing firmly against bottom and sides. Chill while preparing the next steps. 

    Pie dough in a sheet pan
    The Spruce / Kristina Vanni

  6. In a large bowl, combine the remaining 2 1/2 cups flour, 2 tablespoons of the sugar and 1/2 teaspoon salt.

    Dry ingredients for pie dough
    The Spruce / Kristina Vanni

  7. Using a pastry blender, cut in the remaining 1 cup of the butter until the mixture resembles coarse crumbs. Stir in 9 tablespoons of the cold water (or as needed) with a fork just until the flour is moistened. 

    Mixing up pie dough
    The Spruce / Kristina Vanni

  8. Roll dough into the lightly floured surface into a 17 x 12-inch rectangle. 

    Rolled out pie dough
    The Spruce / Kristina Vanni

  9. Cut rectangle into 12 (1 1/2-inch thick) diagonal strips with sharp knife, pizza cutter, or pastry wheel.

    Pie dough cut into strips
    The Spruce / Kristina Vanni

Make the Filling and Bake

  1. In a medium bowl, combine the mixed berries with orange zest. 

    Berries in a bowl
    The Spruce / Kristina Vanni

  2. In a small bowl, stir together the sugar and cornstarch in a small bowl. 

    Sugar and cornstarch in a bowl
    The Spruce / Kristina Vanni

  3. Add the sugar mixture to the berries and toss to coat.

    Berry filling in a bowl
    The Spruce / Kristina Vanni

  4. Remove the prepared crust from the refrigerator and pour the berry filling into the crust. 

    Pie crust with berry filling
    The Spruce / Kristina Vanni

  5. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). 

    Strips of pie dough across the top
    The Spruce / Kristina Vanni

  6. Place the remaining 6 strips at right angles, 1 inch apart, to the strips already in place to create a lattice. Trim the ends and fold the trimmed edge of bottom crust over the strips, building up an edge. Seal, crimp, or flute edge. 

    Berry slab pie before baking
    The Spruce / Kristina Vanni

  7. Brush the strips with the beaten egg and sprinkle with sugar. Bake 38 to 42 minutes or until crust is browned and filling is bubbly. 

    Pie painted with egg wash
    The Spruce / Kristina Vanni

  8. Cool completely on a wire rack before serving.

    Cooling slab pie
    The Spruce / Kristina Vanni

Recipe Variation

  • Try a blend of 2 cups of fresh strawberries (hulled and sliced), 2 cups of blackberries, 2 cups of blueberries, and 2 cups of raspberries.
Nutrition Facts (per serving)
461 Calories
24g Fat
58g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 461
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 72%
Cholesterol 73mg 24%
Sodium 143mg 6%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 14%
Total Sugars 21g
Protein 5g
Vitamin C 21mg 106%
Calcium 29mg 2%
Iron 2mg 13%
Potassium 150mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)