Heavenly Fruit Slab Pie


Let me show you how easy slab pies are! Unlike traditional round pies, you can roll slab pies into any shape you want as long as it fits onto a sheet pan. This mixed berry slab pie uses a super flaky all butter pie crust and extra juicy berry filling. This is a very easy way to make and serve pie!

Summer pie season is here and that’s nothing to take lightly. Let’s make a free-form mixed berry slab pie with a flaky all-butter pie crust, juicy strawberries, fresh blackberries, and a squeeze of lemon to brighten up the whole dessert. I love slab pies because not only are they 100x easier than an actual pie, they’re essentially a giant pop-tart. If that doesn’t convince you, I’m not sure much else will. But I’ll give it a shot!

Start this recipe with the same pie crust used for apple slab pie. This pie crust recipe is essentially my traditional all butter pie crust, but it yields 3 pie crusts instead of 2. (Slab pies are larger, so we need more pie dough.) You know I’m a cheerleader for the shortening and butter combination in pie crust, but I find this particular crust is fantastic for slab pie. It’s a wonderful balance of tender and crisp and browns beautifully in the oven.


The pie dough must chill for a couple hours, so it’s easiest to prepare the crust in advance. It can hang out in the refrigerator for a few days or in the freezer for 3 months. When you’re ready to make the mixed berry slab pie, don’t stress over rolling out the pie dough. Unlike traditional round pies, slab pies are no-fuss. Let the pie dough take on whatever shape, as long as it’s about 1/8-inch thick and can fit onto your baking pan.

1 cup rolled oat
2 cup all purpose flour
230 g butter
1/2 – 3/4 cup sugar
3-5  tablespoon of ice water if needed

1 can x 825 g canned peaches drained
1/4 cup sugar
1/3 cup flour


Whisk flour, rolled oat  and  sugar  in a mixing bowl.Grate the cold butter into dry ingredients using the large holes of box grater.

Using /pastry cutter/ mixer or your finger tips,  quickly rub in the butter until  the mixture  resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.

Wrap the dough in plastic,  chill for 30 minutes-1 hour.

For filling, combine sliced peaches, sugar and  flour..

Roll out  2/3 of the pastry on floured  board  to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners.   Fold  dough over to create thicker edge.  Heat the oven @ 180 C.

Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.

Bake until  topping is crisp for 35-45  minutes. Cut into slices to serve.

Source :  allrecipes.com

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