Berry Cobbler Slab Pie

May 10, 2019

With a homemade buttery crust, sweet berry filling, and crumbly topping, berry slab pie is always a crowd pleaser. More simple than a traditional pie, roll this slab pie into any shape you want as long as it fits onto a sheet pan. Slab pie success up ahead!

Slab Pie Crust

This pie crust recipe is the same all butter pie crust recipe I’ve been making for years. It’s full of flavor and flakiness and the perfect balance of tender and crisp. It browns beautifully in the oven and is the perfect base for these bright berry flavors. 
I like to make pie crusts in advance and keep them in my freezer. (they can hang out there for up to 3 months) When you’re ready to make your slab pie, don’t stress over rolling out the pie dough. Unlike a typical round pie, slab pies are no-fuss and basically fool proof.

Better Berry Filling

I love combining berries to create a classic pie filling. It’s sweet yet tart and makes my lips smack just thinking about it. Whenever I make fruit pie filling, I aim for somewhere between 6-10 cups of fruit and often find that 8 cups is the sweet spot. 

The berries are nearly perfect on their own, but I like adding a bit of lemon juice and cinnamon to really deepen the flavor. I’m a sucker for a hint of almond extract in any dessert that would traditionally call for vanilla extract, so I couldn’t help myself from adding it here.

Listen up! Berries are naturally juicy and will become even juicier after you mix the filling together. Resist the urge to pour the filling directly onto the crust. There’s more liquid than you think at the bottom of the bowl and that extra  liquid will lead to a soggy bottom crust. Instead, use a slotted spoon to transfer the filling to the pie crust, leaving excess liquid behind. 

Top it off!

My favorite thing about this recipe is that it combines the best of both worlds when it comes to pie and cobbler. The classic pie crust and filling on bottom with a crispy, buttery crumble on top. It’s another thing that I’ll occasionally make a bit batch of and keep on hand in my freezer. 

Serve the mixed berry slab pie warm or if you want cleaner slices, wait for the whole thing to cool down. And when it comes to pie, there should be a law that a scoop of vanilla ice cream on the side is a MUST!

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Berry Cobbler Slab Pie


  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 24 servings 1x

Description

With a homemade buttery crust, sweet berry filling, and crumbly topping, berry slab pie is always a crowd pleaser. More simple than a traditional pie, roll this slab pie into any shape you want as long as it fits onto a sheet pan. Slab pie success up ahead!


Ingredients

Scale

Perfect Pie Dough (makes two 9″ pie crusts or 1 slab pie)

  • 3 cups flour, cold, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 ½ cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen
  • 10 tablespoons ice water

Berry Filling:

  • 8 cups mixed berries
  • ½ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract
  • 4 tablespoons cornstarch or arrowroot
  • pinch of salt

 

Crumble Topping:

  • 1 ½  cups old fashioned oats
  • 1 cup almonds, chopped
  • ⅔ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, softened

Instructions

For the pie dough, combine the flour and salt in a food processor. Add the butter and pulse until you have large pea-size chunks scattered throughout. Slowly add 8 to 10 tablespoons of the ice-cold water until the mixture is just combined; do not over mix (there should be visible bits of butter in the dough). Transfer the dough to a floured surface, divide in half, and shape into 2 discs. Wrap them separately in plastic wrap. Refrigerate for at least 30 minutes.

Heat oven to 400°F. Roll pie crust to a 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.

In large mixing bowl, mix berries, 1/2 cup of sugar, zest, cinnamon, almond extract, and cornstarch until combined. Evenly spoon on to crust.

For the crumble: In a mixing bowl, stir together the oats, almonds, brown sugar, cinnamon, and salt. Work in softened butter until crumbly. Sprinkle the mixture evenly over the berries.

Bake until crust and crumble is golden brown and filling is bubbly, about 35- 40 minutes. Let cool completely before serving.