Fresh (Strawberry + Blackberry) Slab Pie

Fresh (Strawberry + Blackberry) Slab Pie

This Slab Pie is a twist on the Fresh Strawberry Pie my mom is pretty much famous for. Well …. famous in our little circle of the planet. Mom’s Fresh Strawberry Pie recipe originally came from a little 1970’s county extension cookbook (you can check out that recipe HERE).

Just three tweaks to the original 1970’s version of this recipe brings new flavors and more easily serves a crowd while maintaining the delicious, classically fresh flavors or this gorgeous berry pie.

Here’s what I did ::

  • I doubled the recipe – more pie is always better, right?
  • I switched up the berries – by adding some blackberries
  • I changed the base of the glaze from strawberry to cherry

This slab pie calls for just a few basic ingredients ::

  • fresh sweet berries (I used strawberries and blackberries)
  • flavored Jello (I used cherry – but any berry will also work)
  • sugar
  • cornstarch
  • sea salt
  • vanilla
  • pie crust (2 refrigerated disks or a recipe that creates enough dough for a double pie)

Really – this pie comes together just as simply as you’d hope! First, prepare the glaze by combining the jello, cornstarch, sugar and salt. Bring the mixture to a low simmer (stirring continuously) until the color turns from opaque to translucent. Cool the glaze to room temperature.

While the glaze is cooling, line the rimmed baking sheet with the pie crust pastry. Taking care to press the dough up the sides, pricking vent holes and giving the edges a slight scallop.

Bake the pie pastry according to package or recipe instructions. Cool the crust.

Once the crust and glaze are cooled, toss the prepared berries in the glaze and then pour the glazed berries into the pie crust. (See recipe instructions to prevent over-filling)

Chill for 1-2 hours up to overnight. Serve with sweetened whipped cream. (Lasts 3-4 days refrigerated)

NOTE – you’ll need two sheets of refrigerated pie crust OR a pie recipe that makes enough for a double-crusted pie. I use this recipe : Perfect Pie Crust

OH MY – THIS PIE … I LOVE it. So tangy and fresh – it’s a mouthful of everything that makes SUMMER so very wonderful. I hope this becomes a special tradition for your family like it has ours!

Mixed Berry ( Strawberry + Blackberry) Slab Pie

Prep Time: 30 Mins Cooking Time: 30 Mins Total Time: 1 Hour
  • 1 1/2 lb fresh mixed berries (I used half strawberries + half blackberries)
  • refrigerated pie crust (or homemade pie crust*)
    • 6 oz box cherry jello (berry flavor works well too)
    • 2 1/4 c cane sugar (enough to total 3 c when sugar + powdered jello combined)
    • 1/2 c cornstarch
    • 3 c water
    • 3/4 t salt
    • 1 t vanilla
      sweetened whipped cream (optional garnish)
          1. Press pie crust evenly in a 17″ x 12″ x 1 1/2″ rimmed baking sheet pan*. Use a fork to prick vent holes in the pie crust dough. Bake according to recipe/package instructions (approximately 15 minutes). Once baked through, allow crust to cool to room temperature.
          2. While crust is baking and cooling, prepare berry glaze by combining all glaze ingredients (except vanilla) in a medium saucepan over medium-high flame. Stir continuously until the glaze changes from cloudy to clear and thickens slightly.
          3. Remove from flame and cool glaze to room temperature. Add vanilla, stirring to combine.
          4. While glaze is cooling, half strawberries. 
          5. Reserve 2 1/2 c glaze. (You’ll probably have some glaze left over, so don’t try to use it all at the expense of overfilling the crust).
          6. Toss strawberries and blackberries in the cooled glaze and neatly arrange berries on cooled pie crust. Be sure that strawberries and blackberries are rinsed and dried BEFORE placing on the baked pie crust.
          7. Refrigerate for 30 minutes and then pour additional glaze over the pie if desired. Cool in refrigerator until set and then cover with plastic wrap, storing in refrigerator until service.
          8. Slice and serve with optional sweetened whipped cream garnish. Serves 12
          9. Lasts, refrigerated 3-4 days.
          10. NOTE – you’ll need two sheets of refrigerated pie crust OR a pie recipe that makes enough for a double-crusted pie.