Triple Berry Slab Pie

This fresh and fruity crowd-pleaser packs an array of colorful berries inside a buttery, flaky crust. As an added bonus, the pie contains only a little sugar (less than ½ cup for both the filling and crust). It gains its sweet and tart flavors from the berries and warm mulling spices. Festive cutouts on top add seasonal flair to a traditional pie.

Makes 15 servings


  • 5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup vegetable shortening
  • ½ cup plus 2 to 7 tablespoons ice water
  • 1 large egg
  • 1 tbsp water
  • Demerara sugar
  • ⅓ cup cornstarch
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp 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 tsp orange zest
  • Sweetened whipped cream, for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 375°F. Unwrap the smaller dough rectangle. On a lightly floured surface, roll dough to ¹⁄₈ 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.
  6. In a small bowl, whisk together egg and 1 tablespoon water. Brush pastry leaves and edges of chilled crust with Demerara sugar.
  7. 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.
  8. 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.
  9. To serve, sprinkle pie with orange zest. Arrange pastry leaves on top. Serve topped with whipped cream.

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