Double Berry Slab Pie : A Festive, Flavor-Packed Sheet Pan Dessert

When you need a dessert that’s bold, beautiful, and perfect for feeding a crowd, nothing beats a Double Berry Slab Pie. Loaded with sweet strawberries and juicy blueberries, this easy-to-make sheet pan pie is ideal for holidays, summer picnics, potlucks, or any occasion that calls for a crowd-pleasing dessert.

This Strawberry Rhubarb Sheet Pan Pie variation takes everything you love about classic pie and transforms it into a party-ready masterpiece. The rectangular shape makes slicing a breeze, and the generous size means no one has to fight over the last piece. Whether you’re baking for the Fourth of July, hosting brunch, or just want a creative twist on traditional pie, this recipe is the answer.

With options to turn this into a Strawberry Lime Rhubarb Slab Pie, Caramel Pecan Slab Pie, or even a Maple-Pumpkin Cinnamon Roll Slab Pie, it’s endlessly customizable, fun to make, and guaranteed to impress.

Why You’ll Love This Double Berry Slab Pie

This pie delivers big flavor and visual appeal. The juicy combination of strawberries and blueberries provides that signature sweet-tart contrast, while the golden crust stays crisp and flaky. It’s the perfect dessert when you need something that feels classic but feeds more people than a traditional pie. If you’ve ever struggled to serve a round pie evenly at a party, this rectangular version is your new best friend. No fuss, no fancy tools—just layers of vibrant fruit and buttery crust baked to perfection.

A great Patriotic Slab Pie Recipe option, this dessert also offers flexibility. Add a sprinkle of rhubarb for an extra tangy bite or switch up the fruit entirely for seasonal variations. You can even make a savory version with pumpkin and pecans for fall gatherings. It’s truly a recipe that evolves with the seasons.

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What Is a Slab Pie?

Slab pies are simply pies baked in a sheet pan instead of a traditional round dish. They have all the familiar elements of classic pie: a flaky crust, fruity filling, and often a decorative top. The main difference is size. A slab pie is larger, making it the perfect option when baking for groups.

You can also get creative with the top crust—think stars, stripes, or lattice designs—which makes slab pies especially popular for holidays like Independence Day. If you’re wondering how to make rhubarb slab pie that won’t get soggy or how to scale a pie recipe for a larger crowd, this method is your solution.

Ingredients You’ll Need for Double Berry Slab Pie

To create this vibrant berry dessert, gather the following:

2 boxes refrigerated pie crusts (4 crusts total), softened
3 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
1 cup chopped rhubarb (optional, for a tangy rhubarb slab pie variation)
2 tablespoons lemon juice
¾ cup granulated sugar
⅓ cup cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Coarse sugar or turbinado sugar for sprinkling (optional)
A little flour for rolling out the crusts

Each of these ingredients plays an essential role in the pie’s flavor and texture. The strawberries and blueberries bring sweetness and color. Rhubarb, if used, adds a tangy depth that balances the berries. Cornstarch thickens the filling, while vanilla enhances the overall flavor profile.

Kitchen Tools Needed

To make your slab pie, you’ll need:

A rimmed sheet pan (10×15 inches works best)
Mixing bowls
Rolling pin
Pastry brush
Parchment paper
Fork or pie cutter
Cooling rack

No specialty tools are required, which makes this a great beginner-friendly dessert. You can even get creative and use cookie cutters for decorative crust shapes on top.

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How to Make Double Berry Slab Pie

Start by preheating your oven to 425°F. Lightly flour your surface and roll out two pie crusts into a large rectangle to cover the base and sides of your sheet pan. Press the crusts into the pan and let the excess hang over the edges.

In a mixing bowl, combine the sliced strawberries, blueberries, lemon juice, vanilla extract, sugar, and cornstarch. If using rhubarb, fold that in as well. Stir until the fruit is evenly coated and glossy.

Spoon the fruit mixture into the prepared crust, spreading it evenly from edge to edge. Roll out the remaining two crusts for the top layer. You can create a full cover with slits for steam, a lattice pattern, or decorative cutouts depending on your occasion.

Crimp the edges to seal, then brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.

Bake for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.

Let the pie cool for at least one hour before slicing to help the filling set and prevent a messy cut.

Tips for the Perfect Strawberry Rhubarb Sheet Pan Pie

Use fresh fruit when possible for the best flavor and texture. If using frozen fruit, thaw it first and drain off any excess liquid.

Make sure to use enough cornstarch, especially if you’re including juicy berries or rhubarb, to avoid a runny filling.

Don’t skip the egg wash—it gives the crust that beautiful golden sheen you see in bakery displays.

Allow your pie to cool completely before cutting. This is especially important for slab pies, as the filling needs time to firm up.

Use a cooling rack to keep the crust crisp on the bottom as the pie rests.

Flavor Variations to Try

Double Berry Slab Pie is delicious as-is, but the base recipe is easy to adapt to your taste or the season.

For a summery twist, try a Strawberry Lime Rhubarb Slab Pie by adding lime zest and juice to the filling.

In the fall, go for a Pumpkin Pecan Slab Pie using canned pumpkin, fall spices, and toasted pecans.

Try a Caramel Pecan Slab Pie by replacing berries with sliced apples or pears, drizzling with caramel sauce, and sprinkling with chopped pecans.

Make a Maple-Pumpkin Cinnamon Roll Slab Pie using cinnamon roll dough as the crust and sweet maple pumpkin filling.

Want more cozy dessert ideas? You’ll love our Apple Crisp with Oatmeal or Pumpkin Dump Cake for easy seasonal bakes.

How to Make Rhubarb Slab Pie Without Soggy Results

The key to a successful rhubarb slab pie is managing the moisture. Rhubarb is naturally high in water, which can lead to soggy crusts if not handled properly.

To prevent this:

Use the correct amount of cornstarch or a thickener like tapioca flour to bind the juices
Avoid over-mixing the filling, which can break down the fruit
Bake until the filling bubbles around the edges—this activates the starch and ensures it sets
Cool the pie fully before cutting to allow the filling to thicken

You can also sprinkle a thin layer of almond flour or crushed graham crackers on the bottom crust before adding the filling to help absorb excess moisture.

Patriotic Presentation and Holiday Tips

For a patriotic version of this slab pie, arrange the fruit into an American flag design. Use blueberries in the top-left corner and alternate strawberry and rhubarb strips to create red and white stripes. Use thin pie crust strips to represent the flag’s white stripes if you want a more literal look.

Pair your slab pie with Strawberry Cheesecake Cinnamon Rolls or Lavender Lemonade for a festive holiday table.

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Serving Suggestions

Double Berry Slab Pie is best served slightly warm or at room temperature. It pairs perfectly with:

A scoop of vanilla ice cream
Fresh whipped cream
Greek yogurt for a lighter option
A drizzle of honey or a dusting of powdered sugar
Lavender Lemonade or a chilled fruit-infused drink (alcohol-free, of course)

You can also serve smaller squares as part of a dessert platter or brunch buffet.

How to Store and Reheat Slab Pie

This pie stores well and makes great leftovers.

To store, cover the pie loosely with foil or transfer slices to an airtight container. Keep in the refrigerator for up to four days.

To freeze, cut the pie into squares and wrap individually in plastic wrap and foil. Freeze for up to two months. To serve, thaw overnight in the fridge and reheat gently in the oven.

To reheat, warm slices in a 325°F oven for 10–12 minutes or microwave for 30 seconds, just until heated through.

Common Mistakes to Avoid

Using too much filling can cause overflow and sogginess. Stick to the recommended amounts and don’t overfill the crust.

Skipping the egg wash means you’ll miss out on that bakery-style golden top.

Cutting the pie too soon can result in messy, runny slices. Always let it cool first.

Using under-thickened filling will make the pie hard to serve neatly. Be sure to use enough cornstarch, especially when using rhubarb or thawed berries.

Frequently Asked Questions

Can I use frozen fruit in this recipe?
Yes, but thaw it completely and drain off excess liquid before using.

Can I make this ahead of time?
Absolutely. You can assemble the pie and refrigerate it overnight before baking, or bake it fully and reheat before serving.

Can I make it gluten-free?
Use a gluten-free pie crust and ensure your thickener (like cornstarch or tapioca starch) is gluten-free.

Can I use different fruits?
Yes! Try peaches, raspberries, apples, or cherries. Adjust the sugar and cornstarch accordingly.

More Seasonal Desserts You’ll Love

If you enjoyed this slab pie, check out these other delicious recipes from Lyndy’s Kitchen:

Mini Pumpkin Bread with Cinnamon Swirl
Pumpkin Cheesecake Truffles
Apple Fritter Donuts
Cottage Cheese Chicken Parm Bowl
Cucumber Shrimp Salad
Pumpkin Twists
Fruit Dip

From breakfast to dessert, we’ve got you covered with easy, flavorful recipes for every season.

Final Thoughts

This Double Berry Slab Pie is the perfect combination of beauty, flavor, and practicality. It’s a dessert that’s easy to make, feeds a crowd, and feels just a little bit special. Whether you’re baking for a summer gathering, the holidays, or simply indulging in something sweet at home, this sheet pan pie is a guaranteed hit.

Don’t forget to share this recipe with friends and family and subscribe to our blog for more wholesome, seasonal, and crowd-pleasing dishes. We’ve got dozens of slab pie variations, comfort food classics, and new twists on old favorites coming your way.

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