The ultimate summer dessert when you have a crowd to feed!

Indulge in the vibrant flavors of summer with this delightful Berry Slab Pie. Packed with a medley of strawberries, blueberries, and raspberries, and topped with a buttery crumble, this pie is perfect for gatherings, picnics, or simply enjoying a sweet treat. Its large format makes it ideal for feeding a crowd, and the combination of juicy berries and a crumbly topping is simply irresistible.

Ingredients:

Pie Dough:

Filling:

Crumble:

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Fit the premade pie dough into a jelly roll pan (or a sheet pan with a lip). Crimp the edges of the dough as desired.
2. Prepare the Filling: In a large bowl, combine the sliced strawberries, blueberries, and raspberries. Add the sugar, lemon zest, and salt. Toss to combine. Sprinkle the ground instant tapioca over the berry mixture and toss again to combine thoroughly.
3. Prepare the Crumble: In a separate small bowl, mix together the flour, brown sugar, granulated sugar, lemon zest, and salt. Add the softened butter and use a fork or your fingertips to combine the ingredients until crumbles form. Avoid overmixing.
4. Assemble the Pie: Transfer the fruit filling into the prepared pie dough, spreading it evenly across the surface. Sprinkle the crumble topping evenly over the fruit filling.
5. Bake: Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
6. Cool and Serve: Remove the pie from the oven and let it cool slightly before slicing and serving. Enjoy!