Description
A festive Double Berry Slab Pie made with juicy strawberries and blueberries baked into a buttery, flaky crust. This easy sheet pan pie is perfect for holidays, summer gatherings, and feeding a crowd with minimal effort and maximum flavor.
Ingredients
Scale
- 2 boxes refrigerated pie crusts (4 crusts total)
- 3 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 1 cup chopped rhubarb (optional)
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1 large egg, beaten (egg wash)
- Coarse sugar, for topping (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
- Roll out two pie crusts and press into the bottom and sides of the pan.
- In a bowl, combine strawberries, blueberries, rhubarb (if using), lemon juice, sugar, cornstarch, and vanilla.
- Spread fruit filling evenly over the crust.
- Roll out remaining crusts and place over filling. Seal and crimp edges.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake for 30–35 minutes until crust is golden and filling is bubbling.
- Cool at least 1 hour before slicing.
Notes
- Fresh fruit gives the best texture, but thawed frozen fruit works if well drained.
- Let pie cool fully to allow filling to set properly.
- Great for holidays, potlucks, and make-ahead desserts.
- Store leftovers covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Double Berry Slab Pie, Strawberry Blueberry Slab Pie, Sheet Pan Pie, Patriotic Slab Pie