Easy Three-Berry Crumble Slab Pie
Easy Three-Berry Crumble Slab Pie combines a flaky pastry crust, juicy strawberries, blueberries, and raspberries with a buttery cinnamon crumble topping. Baked in a sheet pan for easy serving, it's perfect for parties, picnics, holidays, and family gatherings. Rich in fresh fruit flavor and topped with crisp streusel, this dessert is both simple to prepare and incredibly satisfying.
Ingredients
For the Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1¼ cups unsalted butter, cold and cubed
- 8–10 tablespoons ice water
For the Berry Filling
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
For the Crumble Topping
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 10x15-inch jelly roll pan or line it with parchment paper.
- Prepare the pie crust by combining the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water until the dough comes together.
- Wrap the dough and chill for 20 minutes.
- Roll the dough into a large rectangle and press it evenly into the prepared pan, allowing a small border around the edges.
- In a large bowl, gently combine the strawberries, blueberries, and raspberries.
- Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until the berries are evenly coated.
- Spread the berry mixture evenly over the pie crust.
- Prepare the crumble by mixing the flour, brown sugar, oats, and cinnamon. Cut in the cold butter until coarse crumbs form.
- Bake for 40–45 minutes, or until the topping is golden brown and the berry filling is bubbling.
- Serve with vanilla ice cream or freshly whipped cream.
Notes
- Use fresh, ripe berries for the best flavor.
- Frozen berries can be used without thawing but may require a few extra minutes of baking.
- Chill the crust before baking for maximum flakiness.
- Cornstarch helps create a thick, sliceable filling.
- Avoid overmixing the berries to keep them intact.
- Let the pie cool completely before slicing.
- Store leftovers in an airtight container in the refrigerator.
- Enjoy within 3–4 days for the freshest taste.