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Mixed berry cherry slab pie makes the perfect summer pie! This flaky and delicious lattice-topped pie with a sweet mixed berry and cherry filling is ideal for berry season. Recipe yields 15 servings.
A delicious twist on classic berry pie, I like to serve this slab pie sliced into wedges and topped with vanilla ice cream! A dusting of powdered sugar is also delicious, and leftover pie makes the best breakfast.
How to Make Mixed Berry Cherry Slab Pie
Pie Dough – My go-to pie crust recipe is an all-butter pastry. For a slab pie, I like to make the dough in a stand mixer. The large volume of dough comes together easily in just about 5 minutes, and using the stand mixer ensures that the butter is incorporated evenly. You can make the pie dough up to 2 days in advance, and I always recommend making the dough ahead to give it time to chill for at least 1 hour before rolling out.
Fruit – Fresh mixed berries (I used blueberries and raspberries) and cherries make the best pie. Feel free to use your favorite blend of mixed berries. Out of season, you can use frozen mixed berries and cherries straight from the freezer (no need to thaw them before making the filling).
Mixed Berry Cherry Filling – To ensure that the pie filling sets up nicely, combine 3 cups mixed berries, 3 cups cherries, granulated sugar, and salt in a large heavy saucepan. Cook until the fruit has softened, then stir in lemon juice. Whisk together cornstarch and water in a small bowl, then add to saucepan and stir in. Continue cooking until filling is thick and jammy, and coats the back of a spoon. Transfer filling to a mixing bowl and let cool to room temperature before stirring in remaining 3 cups berries. Filling can be made ahead and chilled overnight.
Filling with Frozen Fruit – If you’re using frozen fruit, combine all of the frozen berries and cherries with the granulated sugar and salt in a large saucepan, and cook as directed below. Once the filling is ready, transfer to a mixing bowl and let cool to room temperature before using.
Roll Dough – Roll out one disc of dough into a rectangle, and transfer to a jelly roll pan. Press the dough firmly against the bottom and sides of the pan and chill for 15 minutes. Roll out the second disc of dough into a rectangle and use a pastry wheel or sharp knife to cut diagonal strips for the lattice top. Chill the strips for 15 minutes.
Assemble Pie – Spoon pie filling into the chilled bottom crust and arrange dough strips over the top in a lattice pattern. Trim the strips and press the edges firmly to seal. Chill the assembled pie in the freezer for 1 hour or overnight.
Bake Pie – Brush lattice with heavy cream and sprinkle with sugar, then bake pie for 50 to 55 minutes or until the crust is golden and fruit juices are bubbling slowly at the center of the pie. Let pie cool for at least 3 hours before serving (the pie filling continues to thicken as it cools).
Make Ahead Tips
Pie dough and filling can be made 1-2 days in advance. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
More summer pies and tarts you’ll love:
Did you try this Mixed Berry Cherry Slab Pie Recipe? Let me know by leaving a comment and rating below!
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Mixed Berry Cherry Slab Pie
- Prep Time: 2 hours
- Cook Time: 55 minutes
- Total Time: 2 hours 55 minutes
- Yield: 15 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Mixed berry cherry slab pie is the BEST summer pie! You’ll love this delicious lattice-topped pie with a mixed berry and cherry filling.
Ingredients
Crust
- 5 cups flour
- 2 tsp salt
- 4 tsp sugar
- 2 cups cold unsalted butter, cubed
- 1/2 cup to 3/4 cup ice water
Filling
- 3 cups fresh raspberries
- 3 cups fresh blueberries
- 3 cups fresh cherries, pitted and halved
- 1 1/4 cups sugar
- 1/4 tsp salt
- 1 Tbsp fresh lemon juice
- 1/4 cup cornstarch
- 1/4 cup water
Topping
- 2 Tbsp heavy cream
- 2 Tbsp sugar
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a large mixer bowl fitted with the paddle attachment. Mix on low speed to combine. Add butter all at once and mix on low speed until completely incorporated and mixture has the texture of coarse meal, about 2 minutes. Add 1/2 cup ice water and mix on low speed until dough comes tighter in large clumps and pulls away from sides of the bowl, about 30 seconds. If needed, add additional water 1 tablespoon at a time. Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a rectangular disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare filling: Combine 3 cups mixed berries, 3 cups cherries, sugar, and salt in a large heavy saucepan. Cook over medium-high heat, stirring frequently, until the fruit has softened (6-8 minutes). Add lemon juice. Whisk together cornstarch and water in a small bowl, then add to saucepan and stir in. Continue cooking for about 2 more minutes, until filling has thickened and coats the back of a spoon. Transfer filling to a mixing bowl. Let filling cool to room temperature before stirring in remaining 3 cups berries (filling can be made ahead and chilled overnight).
- Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough into a 17×12-inch rectangle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to an ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Chill for 15 minutes.
- Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch diagonal strips for the lattice top. Chill the strips for 15 minutes.
- Assemble the pie: Spoon filling into chilled bottom crust and arrange dough strips over the top in a lattice pattern. Trim the strips and press evenly to seal the edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
- Place a heavy duty piece of foil in the bottom of the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar.
- Place pie in oven and bake for 50 to 55 minutes or until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 75-85 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Notes
Frozen Fruit: If you’re using frozen berries and cherries, combine all of the fruit with the granulated sugar and salt in a large saucepan, and cook as directed in Step 2. Once the filling is ready, transfer to a mixing bowl and let cool to room temperature before using.
Make ahead: The dough and filling can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
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Can you recommend a replacement for the cornstarch? (due to allergy).
Thank you.
I like arrowroot starch for a grain-free alternative to cornstarch.
Hello, could I use 9 cups of cherries (fresh or frozen) if I don’t have any other fruit available?
Hi Kate, yes you can. Happy baking! 🙂