Bumbleberry Slab Pie

A from-scratch bumbleberry slab pie made with a mix of fresh or frozen berries and a simple no-cook filling. Bake it as a slab to serve a crowd, or cut it into individual pieces for make-ahead lunches and snacks.

Course Dessert

Cuisine American

Keyword Bumbleverry Slab Pie

Prep Time 1

Cook Time 40

Total Time 1 40

Servings fingers

Ingredients

2 large pie crusts or scratch pie recipe
2 cups blackberries
2 cups blueberries
2 cups raspberries
¾ cup granulated hite sugar
2 tbsp lemon juice
2 tbsp minute tapioca or 3 tbsp cornstarch

Instructions

Prepare the Bumbleberry Filling

Wash and strain all of the berries. If using frozen berries, thaw them first in a colander so any excess liquid can drain away.
Place the berries in a large bowl. Add the granulated white sugar, lemon juice, and minute tapioca, then mix well until combined. Cover and refrigerate while preparing the pie crust.

Assemble the Slab Pie

Line a 9 by 13 inch cookie sheet with parchment paper and lightly dust with flour. Divide the pie crust dough in half. Roll the first half into a rectangle slightly larger than the pan, transfer it to the pan, and gently press it into place.
Spoon the berry filling evenly over the bottom crust. Roll out the second piece of dough and place it over the filling. Fold the edges of the top crust over the filling and seal all the way around.

Bake the Slab Pie

Bake at 400°F for about 40 minutes, or until the crust is golden and the filling is bubbling. Remove from the oven and allow the pie to cool completely before slicing.

Notes

Fresh or frozen berries both work well in this recipe. The baked slab pie can be served whole or cut into individual pieces and wrapped for later.