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.
- 5 cups flour
- 2 tsp salt
- 4 tsp sugar
- 2 cups cold unsalted butter, cubed
- 1/2 cup to 3/4 cup ice water
- 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
- 2 Tbsp heavy cream
- 2 Tbsp sugar
- 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.
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.
The equipment section above contains affiliate links to products I use and love!
Keywords: Berry Pie, Slab Pie, Lattice Pie