Sweet recipes: 
Berry Slab Pie, a taste of summer

Berry Slab Pie

As we dive into summer with its backyard barbecues and pool parties, easy and fresh are what we want in dessert. A slab pie is the perfect warm weather treat, similar to a classic deep dish pie but on the lighter side due to its buttery crust. I don’t have to tell you that all pies are enhanced with a scoop of ice cream.

Serves 10 people
Pie crust:

5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 cups unsalted butter, chilled
1/2 cup cold water

Berry filling:

4 cups strawberries, sliced
1 cup blueberries
1 cup raspberries
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 lemon, zested
Juice of 1 lemon

Egg wash:

1 egg
1 tablespoon water
Combine egg and water and whisk. 
Using a pastry brush, paint the egg wash onto the dough before baking to create a glossy and golden finish.


Preheat oven to 350 degrees F and butter a 9×13 pan.
In a food processor combine flour, sugar and salt.
Slowly pulse the dry ingredients while adding the cold butter in cubes.
Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together.
Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out.
While the dough is chilling, prepare the berry fruit filling.
Slice the strawberries, combine with blueberries and raspberries.
Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use).
Once dough is chilled, roll out to cover the bottom of the pan.
Add the filling to the top of the dough and spread evenly.
Roll out the remainder of the dough and cut into strips to make a lattice top.
Egg wash the dough.
Bake for 35-45 minutes or until crust is golden brown.
Serve warm.

Click to sign up for the Advocate's weekly news digest and be the first to know what’s happening in Preston Hollow.

About the Author:

Kristen Massad
Kristen Massad writes a monthly column about sweets and baked goods. She graduated from the French Culinary Institute in New York City and owned Tart Bakery in Dallas for eight years. She blogs about food and lifestyles at inkfoods.com.com.