Go Back

Fresh Berry Slab Pie

Fresh berry slab pie with juicy mixed berries and a golden, flaky crust baked on one sheet pan. The lattice-style top bakes until the filling bubbles, then cools completely for clean square slices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie crust (store-bought or homemade)
  • 3 sheet pie crust, or homemade for a sheet pan Use refrigerated crusts for best results; for a full sheet-pan pie you’ll need a base and a top/lattice.
Mixed berry filling
  • 6 cup mixed berries (strawberries, blueberries, raspberries) Use a mix of berries for flavor and color; thaw frozen berries first and drain well if needed.
Sugar
  • 0.25 cup sugar Helps sweeten the berries and balance tartness.
Cornstarch
  • 0.25 cup cornstarch Thickens the berry juices into a sliceable filling.
Lemon juice
  • 1 tbsp lemon juice Brightens flavor and helps the filling set.
Egg wash
  • 1 egg, beaten, for egg wash Adds shine and helps the crust brown.
Coarse sugar topping
  • 1 coarse sugar, for sprinkling Optional but recommended for extra crunch and sparkle.

Equipment

  • 1 sheet pan

Method
 

Bake the slab
  1. Preheat the oven to 375°F and line a large sheet pan with the bottom pie crust, pressing into the corners.
  2. Toss mixed berries with sugar, cornstarch, and lemon juice, then spread evenly over the crust.
  3. Cover with the top crust or form a lattice pattern, sealing and crimping the edges.
  4. Brush the crust with egg wash and sprinkle with coarse sugar.
  5. Bake for 40–45 minutes, until the crust is deeply golden and the filling is bubbling, with a visible boil through the lattice.
  6. Let cool completely before slicing into squares so the filling sets and doesn’t run.

Notes

Pro tip: If the lattice looks like it’s browning too fast, tent loosely with foil for the last 10–15 minutes. Store leftovers covered in the fridge for up to 4 days; freeze unbaked filling is not recommended, but baked slices can be frozen for up to 2 months and reheated at 350°F until warmed. For a lighter option, use a low-sugar berry filling approach by reducing sugar slightly and keeping cornstarch the same for proper thickening.