Triple Berry Slab Pie

This Triple Berry Slab Pie features a tender, golden pastry filled with a rich blend of blueberries, raspberries, and blackberries, subtly spiced and brightened with orange zest. Finished with delicate pastry leaves and a dollop of sweetened whipped cream, it’s a festive centerpiece ideal for gatherings or seasonal celebrations.

Recipe Information

Total Time:

Yield:

15 servings

Ingredients

Pastry

5 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons salt

1 cup cold unsalted butter, cubed

½ cup vegetable shortening

½ cup plus 2 to 7 tablespoons ice water

1 large egg

1 tablespoon water

Demerara sugar

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Filling

⅓ cup cornstarch

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon fine sea salt

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

1 cup water

1 (10-ounce.) jar Smucker’s Simply Fruit strawberry spread

8 cups blueberries, divided

2 cups raspberries

2 cups blackberries

1 teaspoon orange zest

Sweetened whipped cream, for serving

Directions

For pastry, in a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in cold butter and shortening until mixture resembles coarse small peas.
Drizzle flour mixture with ½ cup ice water. Toss with a fork. Sprinkle with additional ice water, 1 tablespoon at a time, tossing with the fork until flour mixture is moistened and begins to come together. Gather dough; gently press together to form a ball.
Shape dough into a 10½×4½-inch rectangle, about 1 inch thick. Cut off a 4½×3-inch piece. Wrap the large and small dough rectangles individually in plastic wrap; refrigerate at least 30 minutes or up to 2 days.
Preheat oven to 375°F. Unwrap the larger dough rectangle. On a lightly floured surface, roll dough into a 19×14-inch rectangle. Fold dough rectangle in fourths; transfer to a 15×10×1-inch baking pan. Unfold and ease dough into baking pan without stretching. Trim pastry to ½-inch beyond edges of baking pan. Fold dough edges under even with the edge of the pan; crimp edges as desired and refrigerate for 15 minutes.
Preheat oven to 375°F. Unwrap the smaller dough rectangle. On a lightly floured surface, roll dough to ⅛-inch thick. Using cookie cutters or a paper pattern, cut dough into leaf shapes. Place on a small baking sheet. If desired, press indentations into each dough leaf to form midrib and veins.
In a small bowl, whisk together egg and 1 tablespoon water. Brush pastry leaves and edges of chilled crust with Demerara sugar.
Prick bottom of crust with fork. Bake dough leaves for 7 to 11 minutes and crust for 14 to 18 minutes or until golden brown. Cool on wire rack.
Meanwhile, for filling, in a large saucepan, stir together cornstarch, sugar, cinnamon, salt, cloves, nutmeg and cardamom. Stir in water until cornstarch dissolves. Stir in fruit spread until combined. Add 6 cups blueberries; cook over medium heat until fruit spread is melted and sauce is thickened and bubbly, stirring constantly. Cook and stir for 1 minute more. Remove from heat; gently stir in remaining 2 cups blueberries, raspberries and blackberries; cool slightly. Spoon berry mixture into baked crust; cool completely.
To serve, sprinkle pie with orange zest. Arrange pastry leaves on top. Serve topped with whipped cream.