Bumbleberry Slab Pie Recipe
Bumbleberry Pie is made with a mixture of berries that you have on hand. You can substitute blueberries for saskatoons, or raspberries for strawberries if you like. Use whatever berries you have fresh or frozen, as long as it adds up to about 5 cups. This bumbleberry slab pie is a yummy casual recipe perfect for a large family gathering or to freeze for pie on the go.
Bumbleberry slab pie can be served like a large pie for an impressive dessert, the light flakey crust and the jewel tones of the rich berry filling is always appetizing for any group function. These pies also freeze very well. Having a pie or two or even three made ahead, wrapped, and put in the freezer is a great make ahead plan for camping, sport season, and for lunches. The pie I am making in today’s post is destined for the deep freeze, so I will share all the steps for bundling the pie as individually wrapped Bumbleberry Pie Fingers. Bumbleberry Pie fingers are less fiddly to make then a big batch of tarts are, they taste wonderful and come wrapped for pie on the move.
All my berry pies are thickened with minute tapioca. It does a much better job than cornstarch to thicken the pie, as it prevents the pasty taste you can get from cornstarch sometimes. I hope you try it. If you want to use cornstarch I have added it as an alternative for you.
Bumbleberry Slab Pie Ingredients
2 large pie crusts either a from scratch pie crust recipe or purchased.
2 cup blackberries
2 cup blueberries
2 cup raspberries
3/4 cup sugar
2 tbsp lemon juice
2 tbsp minute tapioca (3 tbsp cornstarch)
Make the Bumbleberry Pie Filling
Wash and strain all your berries. (You can use thawed frozen berries that is what you have, just make sure to thaw the berries in a colander before using.)
In a large bowl add the berries, sugar, lemon and minute tapioca. Mix well and pop into the fridge.
Rolling the Pie Crust
To make a slab pie I like to use a cookie sheet with sides. Cut a piece of parchment paper larger than your cookie sheet, place on the counter and dust with flour. My cookie sheet is the standard 9 by 13 inches.
To make one large slab pie you will need enough pie crust for two standard double crust pies.
Divide your pie crust in half, roll the first half out onto parchment paper into a rectangle larger than your cookie sheet.
Once rolled out fold the dough in half to make transferring it easier.
Once folded transfer the dough to your cookie sheet, open and spread out the pie crust.
The thing I love about slab pies is they can be very rustic. The larger pie crust takes a bit of practice to transfer but if it rips just dampen the edges of the tear and push it back together. No problemo.
Once the cookie sheet is lined with the pie crust, cover with the bumbleberry filling.
Roll out a second piece of pie crust and place that on top of the berries.
Fold the top crust over the berries and seal all around the edges.
Bake at 400 F for about 40 minutes. Let cool completely before slicing into slabs or fingers.
Packaging the Slab Pie into Pie Fingers
You will need parchment paper, cut into squares about 8 inches square. No need to be fussy.
Cut the pie into section 4″ by 2″ wide.
Lay a piece of parchment paper down.
Place the pie finger on top.
Wrap the bottom upwards, and then the side over the pie finger.
Close the pie wrapper by wrapping the other wide over the pie.
Line the pie fingers up either in a serving bowl, or lay them flat into a tupperware container for freezing.