Super easy mixed berry slab pie

Super easy mixed berry slab pie

Based on 6 ratings

"Berry pies were always my favorite growing up, especially around the holidays when pumpkin or pecan tended to be the go-tos. This slabbed out version took shape from my memories of warm triple berry pie topped with ice cream (the way it melts gets me every time!), and it sort of reminds me of a giant, super sharable Pop-Tart. Instead of mixed berries, you could use frozen blueberries, strawberries, or raspberries or your preference of a mix thereof. I opted for frozen fruit here so you could make this all year round, as well as store bought puff pastry, but of course you could use fresh fruit (just let it macerate with the sugar and drain the juices!) and homemade pie dough. No need to let the fruit thaw, just grab it, weigh it, and use it straight from frozen. If you don’t like cardamom, don’t worry, it’s optional and can be swapped for cinnamon or left out completely. If you don’t have ice cream or want to serve it with something a bit lighter, you can opt for an unsweetened or lightly sweetened whipped cream instead."

Difficulty

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

Ingredients

Servings2
125 g
mixed berries (frozen)
puff pastry sheets
11⅔ g
sugar
tbsp
starch
tsp
salt
tsp
vanilla bean paste
lemon
¼ tbsp
raw sugar
tsp
ground cardamom
egg
vanilla ice cream (for serving)
MetricImperial

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

How-To Videos

how-to-prepare-berries

How to prepare berries

shortcut-puff-pastry

Shortcut puff pastry

Nutrition per serving

Cal133
Protein2 g
Fat4 g
Carb24 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.
    • 125 g mixed berries (frozen)
    • 11⅔ g sugar
    • tbsp starch
    • tsp salt
    • tsp vanilla bean paste
    • lemon
    • ¼ tbsp raw sugar
    • 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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