Super easy mixed berry slab pie

Based on 2 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
30
min.
Resting

Ingredients

Pieces:-12+
750 g mixed berries (frozen)
puff pastry sheets
70 g sugar
2 tbsp starch
½ tsp salt
1 tsp vanilla bean paste
½ lemon
1½ tbsp raw sugar
1 tsp ground cardamom
egg
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • oven
  • large bowl
  • rubber spatula
  • 2 bowls (small)
  • fork
  • fine grater
  • parchment paper (optional)
  • baking sheet
  • pastry brush
  • paring knife
  • knife
  • ice cream scoop

Nutrition per serving

Cal
133
Protein
2 g
Fat
4 g
Carb
24 g
  • Step 1/4

    Preheat the oven to 190°C/375°F top/bottom heat. Toss frozen berries in a large bowl with sugar, starch, salt, and vanilla bean paste. Zest lemon over the mixture and toss once more. Mix raw sugar with cardamom and set aside. Crack egg into a small bowl, whisk, and set aside.
    • 750 g mixed berries (frozen)
    • 70 g sugar
    • 2 tbsp starch
    • ½ tsp salt
    • 1 tsp vanilla bean paste
    • ½ lemon
    • 1½ tbsp raw sugar
    • 1 tsp ground cardamom
    • egg
    • oven
    • large bowl
    • rubber spatula
    • 2 bowls (small)
    • fork
    • fine grater

    Preheat the oven to 190°C/375°F top/bottom heat. Toss frozen berries in a large bowl with sugar, starch, salt, and vanilla bean paste. Zest lemon over the mixture and toss once more. Mix raw sugar with cardamom and set aside. Crack egg into a small bowl, whisk, and set aside.

  • Step 2/4

    If the store-bought puff pastry doesn’t come on parchment already, place (or roll out) both sheets on individual sheets of parchment paper and use your hands to gently smooth out any creases. Using the parchment paper, transfer one sheet of dough to a baking sheet. Transfer berry mixture to the center of the puff pastry on the baking sheet, leaving a 2,5 cm/1-in. border all the way around.
    • puff pastry sheets
    • parchment paper (optional)
    • baking sheet

    If the store-bought puff pastry doesn’t come on parchment already, place (or roll out) both sheets on individual sheets of parchment paper and use your hands to gently smooth out any creases. Using the parchment paper, transfer one sheet of dough to a baking sheet. Transfer berry mixture to the center of the puff pastry on the baking sheet, leaving a 2,5 cm/1-in. border all the way around.

  • Step 3/4

    Carefully place the second piece of puff pastry over the top; rolling it back up to help you place it. Cut slits into the top puff pastry sheet, about three 7,5 cm/3-in. slits. Use a fork to seal the edges together tightly, then brush the top and edges with the beaten egg.
    • pastry brush
    • paring knife

    Carefully place the second piece of puff pastry over the top; rolling it back up to help you place it. Cut slits into the top puff pastry sheet, about three 7,5 cm/3-in. slits. Use a fork to seal the edges together tightly, then brush the top and edges with the beaten egg.

  • Step 4/4

    Bake in a preheated oven at 190°C/375°F until deeply golden all over, approx. 40 min. Halfway through the baking time, remove pie from the oven, brush the edge with remaining egg and sprinkle generously with the cardamom-sugar mixture.  Let cool for at least 15 min. before slicing and serving warm with vanilla ice cream (or whipped cream), if desired. Enjoy!
    • vanilla ice cream (for serving)
    • knife
    • ice cream scoop

    Bake in a preheated oven at 190°C/375°F until deeply golden all over, approx. 40 min. Halfway through the baking time, remove pie from the oven, brush the edge with remaining egg and sprinkle generously with the cardamom-sugar mixture. Let cool for at least 15 min. before slicing and serving warm with vanilla ice cream (or whipped cream), if desired. Enjoy!

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