EASY THREE-BERRY CRUMBLE SLAB PIE RECIPE | ALLRECIPES
This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.
Provided by Bibi
Categories Desserts Pies Slab Pie Recipes
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 18 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
- Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
- Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
- Pour berry mixture evenly onto the crust and add crumble mixture on top.
- Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes
Nutrition Facts : Calories 282.9 calories, CarbohydrateContent 44.7 g, CholesterolContent 11.9 mg, FatContent 11.3 g, FiberContent 2.5 g, ProteinContent 2.7 g, SaturatedFatContent 3.8 g, SodiumContent 257 mg, SugarContent 22.4 g
TRIPLE BERRY PIE RECIPE - PILLSBURY.COM
Triple Berry Pie has never been so good. This mixed berry pie comes together with Pillsbury™ Pie Crust and your favorite fruit flavors for an easy dessert. Make your berry pie filling with blueberries, raspberries, and blackberries for a triple berry pie that's three times the fun. Have this ready to bake in just 20 minutes, and wow your family with the final result. It's the perfect dessert for a holiday gathering or a summertime cookout!
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
- In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
- Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
Nutrition Facts : Calories 460 , CarbohydrateContent 84 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 6 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 46 g, TransFatContent 0 g
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Reviews 4.5
Total Time 2 hours 0 minutes
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Calories 361.2 calories per serving
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
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Total Time 35 minutes
Category Desserts
Calories 211 calories per serving
- In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
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