Best 7 Easy Three Berry Crumble Slab Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful symphony of flavors with our Easy Three-Berry Crumble Slab Pie, a delectable treat that combines the best of all worlds. This crowd-pleasing dessert features a flaky, buttery crust, a vibrant filling bursting with juicy berries, and a golden-brown crumble topping that adds a satisfying crunch. Perfect for any occasion, this slab pie is not only visually stunning but also incredibly easy to make. Our collection of recipes includes variations for a classic Berry Crumble Slab Pie, a luscious Raspberry Crumble Slab Pie, and a tangy Lemon Blueberry Crumble Slab Pie. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these slab pies irresistible to berry lovers of all ages.

Let's cook with our recipes!

MIXED BERRY SLAB PIE



Mixed Berry Slab Pie image

Give your round pie dish a rest with our Mixed Berry Slab Pie that's sure to make the most of your farmers' market fruit. Bright raspberries, blackberries, and blueberries mingle for a summertime triple threat that'll help you savor the slow days of the season. Whether you're serving this slab pie outside for a lunchtime picnic or just in search of the best use for your overflowing basket of berries, the braided crust on this warm weather beauty is sure to delight. But don't fret. This homemade rope effect is easier to achieve than it may seem. For the neatest braids, keep the dough as cold as possible when twisting the strips. While working on one braid, you may need to pop the other strips back in the refrigerator to chill. The final result is the perfect complement to a sweet seasonal center so tasty it may be hard for anyone to have just one serving.

Provided by Pam Lolley

Categories     Pies

Time 1h10m

Yield Serves 12

Number Of Ingredients 13

Slab Pastry Crust
All-purpose flour, for work surface
3 (6-oz.) pkg. fresh raspberries (about 4 cups)
3 (6-oz.) pkg. fresh blackberries (about 4 cups)
2 cups fresh blueberries (about 9 oz.)
1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1/2 cup all-purpose flour
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
2 tablespoons butter, cut into small cubes
1 large egg

Steps:

  • Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk, and roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
  • Gently stir together berries, lemon zest, and lemon juice in a large bowl. Stir together granulated sugar, brown sugar, flour, thyme, and salt in a small bowl. Sprinkle over berry mixture; stir gently to incorporate. Spoon berry mixture into prepared crust. Sprinkle evenly with cubed butter.
  • Unwrap remaining smaller Slab Pastry Crust disk; roll dough out on a lightly floured work surface into a 12- x 6- x ¼-inch rectangle. Cut 15 (12-inch-long, 1/4-inch-wide) strips from dough rectangle. (Discard dough scraps, or reserve for another use.) Whisk together egg and 1 tablespoon water in a small bowl.
  • Braid 3 dough strips together, keeping the braid as snug as possible. Carefully place dough braid crosswise on top of pie about 2 inches from 1 short side of pan. Brush top of crimped crust where dough braid overlaps with it, and press together to adhere. Brush top of dough braid with some of the egg mixture. Repeat process with remaining 12 dough strips and egg mixture, making 5 dough braids total, each spaced 2 to 3 inches apart on top of pie.
  • Bake at 375°F until crust is golden brown and filling is bubbly, 45 to 50 minutes, covering crust edges with aluminum foil during final 15 minutes of baking to prevent excessive browning, if needed. Transfer to a wire rack, and cool completely, about 1 hour.

SIMPLE THREE BERRY PIE WITH CRUMB TOPPING



Simple Three Berry Pie with Crumb Topping image

The perfect summer berry pie!

Provided by RecipeGirl.com (via Taste of Home)

Categories     Dessert

Number Of Ingredients 10

1 unbaked pie crust
1 1/2 cups fresh or frozen blueberries
1 1/2 cups fresh or frozen blackberries
1 1/2 cups fresh or frozen raspberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated white sugar
4 tablespoons quick-cooking tapioca
3/4 cup all purpose flour
1/2 cup granulated white sugar
1/3 cup butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pie crust into a 9-inch pie plate, and crimp the edges.
  • Add all of the berries to a large bowl, and sprinkle with lemon juice. Combine the sugar and tapioca. Add to the berries; toss gently to coat. Let stand for 15 minutes. Spoon into the pie crust.
  • In a small bowl, combine the flour and sugar. Cut in the butter until crumbly. Sprinkle over the filling. Bake for 45 minutes or until the filling is bubbly and the topping is browned. Cool on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 73 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 170 mg, Fiber 4 g, Sugar 43 g

BERRY CRUMBLE PIE



Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
  • Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
  • Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
  • Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

BLUEBERRY CRUMBLE SLAB PIE



Blueberry Crumble Slab Pie image

Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 lb fresh blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon
1 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons butter, melted and cooled

Steps:

  • Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
  • In large bowl, toss Filling ingredients. Dump into crust.
  • In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
  • Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g

DOUBLE BERRY SLAB PIE



Double Berry Slab Pie image

This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 24

Number Of Ingredients 8

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

Steps:

  • Heat oven to 400°F.
  • Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
  • In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
  • Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
  • Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

Tips:

  • For a crispier topping, use cold butter and flour.
  • If your berries are particularly tart, you can add a little bit of sugar to the filling.
  • To make sure the pie crust is cooked through, bake it for the full time specified in the recipe.
  • Let the pie cool for at least 30 minutes before serving, so that the filling has time to set.
  • Serve the pie with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This easy three-berry crumble slab pie is a delicious and versatile dessert that can be enjoyed all year round. With its simple ingredients and easy-to-follow instructions, it's the perfect recipe for beginner bakers. So next time you're craving a sweet treat, give this recipe a try - you won't be disappointed!

Related Topics