adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double Berry Slab Pie
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 15 minutes
Irresistible summer slab pie with strawberries and raspberries.
Ingredients:
  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 5 cups sliced fresh strawberries
  • 3 cups fresh raspberries
  • 1 cup plus 1 tablespoon sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • Vanilla ice cream, if desired
Instructions:
  • Preheat the oven to 400°F.
  • Take 2 pie crusts out of the pouches. Unroll and stack them on a floured surface. Roll into a 17x12-inch rectangle. Place in a 15x10x1-inch pan, pressing into corners and sides without trimming edges.
  • Combine strawberries, raspberries, 1 cup of sugar, cornstarch, and lemon juice in a large bowl until evenly mixed. Transfer the mixture into the prepared crust in the pan.
  • Place the two remaining pie crusts on a lightly floured surface and roll them into a 17x12-inch rectangle. Lay the crust on top of the strawberry mixture. Seal the edges by pinching them together, tucking any extra crust underneath. Create a decorative edge by fluting or crimping the edges. Make several slits in the top crust, brush with milk, and sprinkle with 1 tablespoon of sugar.
  • Bake until rich golden brown (about 40-45 minutes). Let it cool for 2 hours, then slice into 6 by 4 squares. Enjoy with a scoop of ice cream and refrigerate any leftovers.

Similar Recipes