Easy Rustic Berry Slab Pie

Ingredients

Oven 350 degrees. 11″x17″ cookie sheet–this is a big slab pie so feel free to half the recipe and use a smaller cookie sheet.

For Filling:

7-8 C of berries (blueberries, blackberries, raspberries)

1/4 C cornstarch

1 1/4 C sugar

2 T lemon juice

For Crust:

2-3 C crushed frosted flakes

2 boxes (2 per box) of Pillsbury all ready pie crusts OR make your own (enough for 4 crusts)

optional: 1 egg white and about 1 T sugar for dusting, parchment paper

 

 

Mix your filling and set aside
Mix your filling and set aside
Unroll 2 of the crusts. Roll and make crusts fit an 11X17" cookie sheet--I would do this over parchment paper sheets for less mess. You will have to cut crusts to fit
Unroll 2 of the crusts. Roll and make crusts fit an 11X17″ cookie sheet–I would do this over parchment paper sheets for less mess. You will have to cut crusts to fit.
Don't worry about how it looks........
Don’t worry about how it looks……..
Add a layer of crushed frosted flakes--you can use cornflakes or unseasoned bread crumbs as well--but I like the frosted flakes. This will keep your bottom crust from being soggy.
Add a layer of crushed frosted flakes–you can use cornflakes or unseasoned bread crumbs as well–but I like the frosted flakes. This will keep your bottom crust from being soggy.
Layer your fruit filling
Layer your fruit filling
Add your two top crusts and tuck under. It ain't pretty--this is why it's called "rustic" :) IF you want beauty, you could do shape cut outs.
Add your two top crusts and tuck under. You don’t need to seal. Make some cuts in the top.  It ain’t pretty–this is why it’s called “rustic” 🙂 If you want beauty, you could do shape cut outs. I brush an egg white and dust with sugar but you do not need to do this step. Bake it for 1 hour to 1 hour and 15 min.
Let it cool until you can slice it easily.
Let it cool until you can slice it easily.
Easy Rustic Berry Slab Pie
Easy Rustic Berry Slab Pie

 

 

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