Easy Slab Pie – Buttery 30-Minute Dessert

You know those days when you need dessert for a crowd but the thought of rolling out a perfect pie crust makes you want to hide under the blanket? I've been there. That's why I created this Easy Slab Pie – it's the lazy baker's dream. No fancy lattice, no crimping, just a big, beautiful rectangle of buttery crust and jammy fruit that feeds a dozen without breaking a sweat.

This recipe came to life one summer when I had a mountain of berries and a tiny pie plate. I thought, 'Why not make a pie that's as big as a baking sheet?' The result was a hit: crispy edges, juicy center, and so forgiving. Even if your crust cracks (mine did the first time), you just patch it up – it'll still taste amazing. Trust me, this is the pie that makes you look like a hero with minimal effort.

About the Ingredients

2 ½ cups (315g) all-purpose flour

Use unbleached for a sturdier crust. If you only have bread flour, it works too – just add a splash more water.

1 cup (226g) unsalted butter, cold and cubed

Cold butter is key for flakiness. If you're dairy-free, substitute with vegan butter – it works surprisingly well.

1 teaspoon salt

Enhances flavor; use fine sea salt to avoid graininess.

6-8 tablespoons ice water

Start with 6 and add more only if needed. The dough should just hold together when pinched.

4 cups (600g) mixed berries (fresh or frozen)

Use a mix of blueberries, raspberries, and sliced strawberries. If using frozen, don't thaw – just toss them in.

¾ cup (150g) granulated sugar

Adjust based on your berries' sweetness. You can reduce to ½ cup if they're very ripe.

¼ cup (30g) cornstarch

Thickens the filling. If you're out, use ¼ cup flour, but you'll need to cook it a bit longer.

1 tablespoon lemon juice

Brightens flavors; bottled is fine in a pinch.

1 tablespoon butter, melted (for brushing)

Gives a golden shine. You can use milk instead for a lighter finish.

1 tablespoon coarse sugar (like turbinado) for sprinkling

Adds a crunchy top. If you don't have it, regular sugar is fine.

Tips & Tricks

Keep everything cold

Chill your butter and water, and don't overwork the dough – it'll make the crust tough.

• Roll the dough between two sheets of parchment paper – no sticking and easy to transfer.
• If the dough tears, just press it together with your fingers – it's a rustic slab pie, no one will notice.
• Let the pie cool completely before slicing – the filling will set and slices will hold better.

Step-by-Step Instructions

1. Make the dough

In a large bowl, whisk flour and salt. Cut in the cold butter using a pastry blender or your fingers until pea-sized crumbs. Sprinkle with ice water, a tablespoon at a time, stirring until the dough just comes together. Divide in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

2. Preheat the oven

Preheat your oven to 400°F (200°C). Place a rack in the lower third of the oven. Line a large rimmed baking sheet (about 13×18 inches) with parchment paper.

3. Prepare the filling

In a large bowl, gently toss the berries with sugar, cornstarch, and lemon juice. Let sit while you roll the dough – the sugar will start to draw out the juices.

4. Roll the bottom crust

On a lightly floured surface, roll one disc of dough into a rough rectangle about 14×19 inches. Transfer to the prepared baking sheet, letting the edges hang over. Press gently into the corners.

5. Add the filling

Spread the berry mixture evenly over the dough, leaving a 1-inch border around the edges.

6. Top with crust

Roll the second disc into a similar rectangle. Place it over the filling. Fold the bottom crust over the top and crimp the edges with a fork or your fingers. Cut a few slits in the top to let steam escape.

7. Brush and sprinkle

Brush the top crust with melted butter and sprinkle with coarse sugar.

8. Bake until golden

Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover with foil. The internal temperature should reach 200°F (93°C) in the center. Let cool on a wire rack for at least 20 minutes before slicing.

Delicious Variations

Apple Cinnamon

Swap berries for sliced apples tossed with 2 teaspoons cinnamon and ½ cup chopped walnuts.

Peach Melba

Use fresh peaches and raspberries – add 1 teaspoon vanilla extract to the filling.

Chocolate Cherry

Add ½ cup chocolate chips to the cherry filling – decadent and delicious.

How to Store Easy Slab Pie

Frequently Asked Questions

I hope this Easy Slab Pie becomes your go-to dessert for every gathering. If you try it, let me know how it turns out – I'd love to hear your twist on it!

Easy Slab Pie

Easy Slab Pie with flaky crust and juicy berry filling – a simple, shareable dessert perfect for any gathering.

★★★★½ 4.8 (156 ratings)

15 minPrep time40 minCook time12Servings285 kcalCalories

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🧂 Ingredients

• 2 ½ cups (315g) all-purpose flour
• 1 cup (226g) unsalted butter, cold and cubed
• 1 teaspoon salt
• 6-8 tablespoons ice water
• 4 cups (600g) mixed berries (fresh or frozen)
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted (for brushing)
• 1 tablespoon coarse sugar (like turbinado) for sprinkling

📋 Instructions

1. 1Make the dough — In a large bowl, whisk flour and salt. Cut in the cold butter using a pastry blender or your fingers until pea-sized crumbs. Sprinkle with ice water, a tablespoon at a time, stirring until the dough just comes together. Divide in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. 2Preheat the oven — Preheat your oven to 400°F (200°C). Place a rack in the lower third of the oven. Line a large rimmed baking sheet (about 13×18 inches) with parchment paper.
3. 3Prepare the filling — In a large bowl, gently toss the berries with sugar, cornstarch, and lemon juice. Let sit while you roll the dough – the sugar will start to draw out the juices.
4. 4Roll the bottom crust — On a lightly floured surface, roll one disc of dough into a rough rectangle about 14×19 inches. Transfer to the prepared baking sheet, letting the edges hang over. Press gently into the corners.
5. 5Add the filling — Spread the berry mixture evenly over the dough, leaving a 1-inch border around the edges.
6. 6Top with crust — Roll the second disc into a similar rectangle. Place it over the filling. Fold the bottom crust over the top and crimp the edges with a fork or your fingers. Cut a few slits in the top to let steam escape.
7. 7Brush and sprinkle — Brush the top crust with melted butter and sprinkle with coarse sugar.
8. 8Bake until golden — Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover with foil. The internal temperature should reach 200°F (93°C) in the center. Let cool on a wire rack for at least 20 minutes before slicing.

👨‍🍳 Chef's Note: This pie is best enjoyed the day it's made, but it's still delicious the next morning with coffee. Don't stress about perfection – a rustic look is part of its charm.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 3g protein · 38g carbs · 13g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.