Mixed Berry Slab Pie

Let me show you how easy slab pies are! Unlike traditional round pies, you can roll slab pies into any shape you want as long as it fits onto a sheet pan. This mixed berry slab pie uses a super flaky all butter pie crust and extra juicy berry filling. This is a very easy way to make and serve pie!

mixed berry slab pie

Summer pie season is here and that’s nothing to take lightly. Let’s make a free-form mixed berry slab pie with a flaky all-butter pie crust, juicy strawberries, fresh blackberries, and a squeeze of lemon to brighten up the whole dessert. I love slab pies because not only are they 100x easier than an actual pie, they’re essentially a giant pop-tart. If that doesn’t convince you, I’m not sure much else will. But I’ll give it a shot!

5 Reasons to Make Mixed Berry Slab Pie

  1. Slab pie is cut into bars so it’s easy to slice, serve, and eat.
  2. Eat with a fork or hands.
  3. Slab pie feeds a crowd.
  4. Easier to freeze leftover slab pie bars compared to traditional pie slices.
  5. No strict measurements for rolling out the dough.

mixed berry slab pie

Slab Pie Crust

Start this recipe with the same pie crust used for apple slab pie. This pie crust recipe is essentially my traditional all butter pie crust, but it yields 3 pie crusts instead of 2. (Slab pies are larger, so we need more pie dough.) You know I’m a cheerleader for the shortening and butter combination in pie crust, but I find this particular crust is fantastic for slab pie. It’s a wonderful balance of tender and crisp and browns beautifully in the oven.

The pie dough must chill for a couple hours, so it’s easiest to prepare the crust in advance. It can hang out in the refrigerator for a few days or in the freezer for 3 months. When you’re ready to make the mixed berry slab pie, don’t stress over rolling out the pie dough. Unlike traditional round pies, slab pies are no-fuss. Let the pie dough take on whatever shape, as long as it’s about 1/8-inch thick and can fit onto your baking pan.

Use Parchment Paper to Transfer

To make transferring the rolled out dough easier, roll it out on parchment paper. Pick up the parchment and place it on your baking sheet. I recommend a rimmed baking sheet, like a jelly roll pan, so any possible filling juices don’t go overboard. You could also roll the dough out on a silicone baking mat.

Low maintenance free-form pies will be your new favorite. You’ll love my berry cobbler, too!

slab pie dough on baking sheet

Mixed Berry Filling

I love combining fruits to create unique pie fillings with varying textures. Juicy strawberries are the perfect match for the more sturdy blackberry. This duo yields a hot pink filling and if the giant pop-tart-ness doesn’t make you smile, this barbie pink filling will. Feel free to swap blueberries for the strawberries or blackberries.

There are some exceptions, but whenever you make pie filling, you need anywhere between 6-10 cups of fruit. For this slab pie, you need about 8 cups. Use half chopped strawberries and half blackberries. The blackberries I bought were extra large, so I chopped them in half.

berries for berry slab pie

My #1 Tip

Listen up! Berries are naturally juicy and will excrete even more juices after you mix the filling ingredients together. You will be tempted to pour the filling on the crust but DON’T DO THAT. There’s a lot of liquid at the bottom of the bowl— I measured about 1/3 cup— and that excess liquid leads to a soggy crust. Use a slotted spoon to transfer the filling to the pie crust, leaving excess liquid behind. Don’t worry, the baked pie filling will still be very juicy!

slab pie on baking sheet

slab pie on baking sheet

Finishing the Mixed Berry Slab Pie

Roll out the top pie crust in the same shape as the bottom. If desired, you can cut into strips to weave a lattice pie crust topping. If topping with a full pie crust, as I do in these photos, cut a few slits in the top crust so steam can escape. For a golden sheen, brush the top crust with egg wash. And because it’s fun to be EXTRA, add some sparkle with coarse sugar.

Serve the mixed berry slab pie warm or wait for the whole thing to cool down and slice into bars. (You’ll get neater slices if the pie has cooled down!) If you’re simply serving on plates, cut and serve warm with a scoop of vanilla ice cream.

Celebrating summer pie season just got a whole lot easier and if you’re looking for more pie recipes, I’m your gal.

mixed berry slab pie

mixed berry pie bars

More Summer Pies

mixed berry slab pie

Strawberry Blackberry Slab Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 14-18 slices
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Simple strawberry blackberry slab pie recipe with an all butter flaky pie crust feeds a crowd! This is a free form summer pie assembled and baked on a baking sheet.



  • 4 cups (500g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) ice cold water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on top


  • 4 cups (650g) hulled and chopped fresh strawberries
  • 4 cups (500g) halved fresh blackberries
  • 1/2 cup (100ggranulated sugar
  • 1/4 cup (28gcornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch salt


  1. Make the pie 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 you have pea-size crumbles with a few larger crumbs of fat. (I prefer a pastry cutter for control, ease, and so it’s not accidentally over-mixed.) Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. 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 using your hands. 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.
  2. Make the filling: Gently mix all of the filling ingredients together in a large bowl. Set aside.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. I highly suggest rolling the dough out onto a piece of parchment paper or silicone baking mat fitted to your baking sheet. This way you can lift the entire piece of parchment/silicone baking mat off the counter (with the rolled out dough on top) and place on the baking sheet. Roll the dough out into a rectangle or oval shape. I find anywhere around a 10×16-inch size is great, though I’ve stretched it to a 13×18-inch size. Anywhere around this measurement will work. Dough should be about 1/8-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.
  5. Spoon filling evenly on top of crust, leaving any excess liquid in the bowl. Leave a bare 1-inch border around the edges.
  6. Roll out the 2nd pie dough disc in the same-ish shape as the 1st. (If desired, you can cut into strips to weave a lattice on top.) Drape over filling, then use your hands to 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.
  7. Bake the slab pie for about 45-55 minutes until the crust is golden brown and you can see the filling 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. This pie is fantastic served a little warm with vanilla ice cream or at room temperature (or as cold leftovers, yum!).
  8. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.


  1. Make Ahead Instructions: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked whole pie or sliced pie bars freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls | Pastel Measuring Cups | Pastry Cutter | Pastry Brush | Baking Sheet | Rolling Pin
  3. Berries: Avoid using frozen berries. Pie filling does not set when using frozen or frozen thawed berries. You’ll need about 1 and 1/2 pounds of both whole strawberries and blackberries. Feel free to substitute either berry with blueberries.


  1. I love slab pies! It’s such a great summer dessert. Looks perfect! Strawberry and blackberry truly is a great combo!

    1. Thank you Natalie!!

  2. Hi Sally! This is perfect for Father’s Day. My pie plates are packed as we are moving in two weeks. Could I do this shape with your apple pie? I don’t know if I will be able to get that many berries and apple is my husbands favorite. How many apples would I need?

    1. Yes, you can make it with apple! I actually have an apple slab pie recipe: https://sallysbakingaddiction.com/2016/07/04/apple-slab-pie-maple-icing/

  3. Sally,
    I am allergic to strawberries and the blueberries are looking good around her. Can I sub the berries in this for all blueberries? I know you have a yummy blueberry pie but the thought of a slab pie for a larger group sounds interesting. I know it’s not the mis that you talked about but I hope you don’t mind the question!

    1. Yes, blueberry pie filling would be great! Just be sure the total amount equals about 8 cups!

  4. And here is another example of a recipe I used to avoid at all costs ( pie crust ). The only recipe I use is yours. It comes out perfect every time and the combination of butter and shortening is perfect for a buttery and flaky pie crust. Love the combination of strawberries and blackberries. I will definitely be putting this one on the table this weekend.

    1. Sally, in the directions for the filling in step 5 it looks like your instructions for spooning the filling with a slotted spoon is missing! Just a FYI☺

    2. So sweet, Wendy! Thank you for your positive feedback – I am thrilled you love my pie crust recipe 🙂 Happy baking this weekend – let me know what you think!

  5. Brittany Audra @ Audra's Appetite says:

    I’ve actually never made a slab pie before, but I love how it can serve so many more people than a traditional pie!! Perfect for our family reunion this weekend 🙂

    1. Perfect for feeding a crowd! Hope you all enjoy it!

  6. Okay, so I love your new blog layout! I want to say that first. It is awesome and it makes your posts very easy to read. Love it! Second, I never heard of a slab pie but this seems like it is perfect for Summer. I’m going to make my own version using peaches since they are in season! Love this idea dear. Congrats on ur show too!

    1. Thank you so much for the positive feedback! Your version with peaches sounds delicious – happy baking 🙂

  7. Carissa Nelson | Spoonful of Easy says:

    My first thought was, “Hey, wait are those a giant poptart?!” Lol — stopped me in my tracks! These look amazing and yay for a dessert you can freeze to parcel out later.

  8. This is something I think I would try. Pie making intimidates me. This would be more my style. Thanks for a great recipe.

    1. Hope you love this recipe! You can do it 🙂 Happy baking!

  9. Can I replace the blackberries with raspberries?

    1. Yes, you sure can!

  10. Sally, Two questions please. Can I use blueberries instead of blackberries and still get the wonderful flavor? Or just the strawberries. Husband does not like them. 🙁 Second, if I am feeling lazy can I use premade pie crust instead? I know it is not near as good but have it in the fridge getting ready to go bad and was hoping to make this instead of an apple pie? Just curious. I know that I need to stop being a chicken with pie crust.

    1. Hi Suzanne, you can use blueberries or just strawberries as long as the total filling still equals about 8 cups! If your premade crust is large enough you can try it!

  11. Misha Hunter says:

    That is a gorgeous looking slab pie Sally! We should have local strawberries coming in soon so I will be making this! The one change up will tart cherries instead of the blackberries, just because I have plenty of them in the freezer to use!

  12. I am sorry for asking again- your step 5 in the directions it is missing the information on using a slotted spoon for putting the filling in crust!!!!

  13. Rose Buchmiller says:

    Hello- I have a question about the butter amount. My sticks measure a half cup, so I’m having trouble getting 1 3/4 cup butter equalling 3.5 sticks. Thanks so much, this is getting printed and made.

    1. Rose,

      1 stick equals 1/2 cup, as you say.
      2 sticks equals 1 cup, twice one stick.
      3 sticks equals 1 1/2 cups, three times one stick.
      Plus 1/2 stick, which equals 1/4 cup, or half of a full stick.
      So…1 1/2 cups (three sticks) plus 1/4 cup (one-half stick) equals 1 3/4 cups, or 3.5 sticks! From a one pound package of butter, you will have 1/2 stick, or 1/4 cup butter, left after making the crust.

      Easy as PIE!

  14. Love flaky pie crust! and low maintenance? yes please! this one is on my to do list 🙂

  15. I’m not sure if this happens to everybody, but 98 percent of the time I go to your website on my phone (and only your website) I get an annoying amazon pop-up for a free iPhone. (Kinda sketchy) also, I can’t close it and have to leave the website. That never happened to me on your old website. Maybe a design error with your new one? Could you block amazon ads somehow? Just want to let you know. Love the website otherwise! ❤️

    1. Yes yes! We caught the issue so you shouldn’t be seeing them anymore. I’m so so sorry for the inconvenience. The redirect ads are the worst!

  16. This pie looks delicious. Would i be able to put it in a regular pie crest as opposed to the slab?

    1. Yes, you can use this filling for regular pie!

  17. If I make this with strawberries and rhubarb, are the measurements the same? My husband’s favorite and extras in the freezer would be heaven all summer long. Thanks.

    1. Yes, as long as its about 8 cups of filling it will be great!

      1. Thanks.

  18. It’s too large for me and my husband. Can I cut it in half and cook it on a smaller pan?

    1. Yes, that should work. Enjoy!

  19. Sally, your step 5 is missing some information!!!!!

  20. This recipe was very very delicious! The crust was flaky, and the inside was not too sweet. I subbed the blackberries with blueberries, and it worked perfectly. I was a little worried if the berry juice would ooze out while baking, but it didn’t. Yay! It’s pretty simple to throw together too- thank you Sally, once again, for an amazing recipe!

    1. So glad you tried it!! Thank you for taking the time to report back. 🙂

  21. Hi! This looks delicious – I think I’ll use this for my summer pie this year. If I wanted to make it in a traditional pie pan, would you half the filling recipe?

    1. Hi Jen! Actually, the filling recipe as written is a good amount for a traditional pie.

      1. Awesome! All your recipes that I’ve made have turned out amazing. Can’t wait to try this out. Thank you!

  22. Can you just use frozen pie crust???

    1. You can use store-bought frozen pie crust, yes!

  23. When I first looked at the photo of this recipe, it kind of reminded me of poptarts. When it comes to poptarts, I’m a sucker for them 😀 . These pies look so much more delicious. I have a feeling these will totally replace my addiction for poptarts 🙂 Thanks Sally. Another recipe of yours I can’t ignore 🙂

  24. I tried to make this, but had diffulty with the dough. First it seemed like there was too much flour so I made a second batch. Still the flour didn’t blend into the butter. So I added more water until it clumped. I used the pastry cutter.

    The real problem is when I put it in the oven. The butter started to pool in a corner of the pan. I got afraid it was turn into a Smokey mess so I stopped it. What did I do wrong?
    I can tell you I didn’t fold the dough before refrigerating it. Is this the issue? Please help. I would love to be able to make it.
    Thank you!

    1. Hi Melissa! I’m so sorry you experienced trouble with the pie crust. I worry that the butter wasn’t cut down enough. You really have to work the mixture so all the flour is coated with butter before adding the water. There were likely large chunks of butter and that’s why it began to melt and pool.

  25. 1 and 1/2 teaspoons of salt?
    I do not know about that. I have never
    made homemade pie crust before
    But wouldn’t that probably make the pie crust to
    Salty even with unsalted butter?
    I was thinking to use the crust part of this to make
    Different kinds of Homemade pop tarts.
    But if the crust is to salty I might not be doing that.
    I do not know.
    Please let me know.

    1. Hi Heather! This makes 3 large pie crusts and it’s typical that 1 contains around 1/2 teaspoon salt. Pie crust isn’t supposed to be sweet. Hope you try it!

  26. Here’s is a quick tip for anyone looking to not waste the deliciousness of the extra liquid that remains once you have strained the berries onto the pie crust. I add some more berries and then cook it (gently bring to a boil) on the stove top and create a sauce that I then put over top of the ice cream I serve with the squares. Waste not want not is what I was always told 😉

    1. What a fantastic tip! Thanks!

  27. Hi Sally,

    Just wondering if I can freeze my butter and grate it (as I did in your scone recipe) as opposed to cubed and cut in with a pastry fork?

    Ps. I made your scones twice in two days because they went so quickly, they were perfect and so simple with your directions!!

    1. Hi Kirst! I’m so glad you tried and loved the scones! Which kind did you make? You can freeze and grate the butter for the pie crust too, but you’ll still need to use a pastry cutter to blend it in.

  28. Maybe I’m missing something but I think there’s 1 tbsp milk listed in the pie crust ingredients, but I can’t find where it says to use it in the directions. Is it supposed to go in the crust? Thanks! 🙂

    1. Hi Stephanie! It’s part of the egg wash, which is in the line above it. 🙂

      1. Ahh, I totally read that wrong. Haha – oops! Thanks Sally 🙂

  29. I’m doing a dessert bar for my daughter’s wedding this summer (what did I get myself into??) She loves strawberry-rhubarb pie. If I made it as a slab pie, would this freeze well that I could make it a couple weeks ahead of time? If so, what do you recommend for thawing and then serving? Would it need to be stored in refrigerator once removed from freezer prior to the reception?

    1. Hi Jenny! You can freeze the baked pie for up to 3 months. I recommend thawing at room temperature or in the refrigerator. It can sit at room temperature for about 1 day. Pie tastes best served at room temperature.

  30. Hi Sally, please let me know if I can use canned cherry filling, as I would love to make this with cherries but unfortunatelly have’nt been able to find sweet cherries yet.
    I have already made your recipe once as it is, and it worked out GREAT!!!

    1. Hi Katharina! You can use canned cherry filling for the entire filling if desired! You could leave out the other berries and filling ingredients.

      1. Dear Sally, I made the pie with a combination of canned cherry filling and some fresh I found at the market and it worked out PERFECT!!!!!! Thank you so much for another great recipe, with metric measures,and especially for alway replying on comments!

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