Bumbleberry Slab Pie Recipe
A large recipe for bumbleberry (sometimes called triple berry) pie. This pie is made inside a cookie sheet and can be served as pie pieces, or slice up into pie fingers for easy transport and serving.
Servings 24 fingers
Ingredients
- 2 large pie crusts or scratch pie recipe
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- ¾ cup white sugar
- 2 tbsp lemon juice
- 2 tbsp minute tapioca or 3 tbsp cornstarch
Instructions
Bumbleberry Pie Filling
- Wash and strain berries. 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 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.
- 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.
- 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.