Memorial Day is a wonderful time to celebrate, honor, and remember the sacrifice of those who have served our nation. Many celebrate with picnic lunches or backyard barbecues. No Memorial Day lunch is complete, however, without something sweet. This Memorial Day try making this Mixed Berry Slab Pie from Wife Mama Foodie.
The Mixed Berry Slab Pie has basically three components to it: the crust, egg wash, and pie filling. Of course, the crust and filling are essential. This is what you will need for each part as you prep for the recipe.
- 5 cups all purpose flour
- 2 teaspoons salt
- 2 cups shortening or butter
- 2 tablespoons honey or sugar
- 1/2–1 cup ice cold water, a little more may be needed
- 1 egg
- 1 tablespoon of water
- 8 cups of mixed berries, divided (I did 5 cups of blueberries & blackberries and 3 cups mixed raspberries, blackberries, and strawberries)
- 1/2 cup maple syrup, honey or a combo of both, or more to taste (can also use cane sugar)
- 1/2 cup orange juice
- 5 tablespoons cornstarch or arrowroot
- pinch of salt
Notes on Substitutions or Dietary Restrictions
It is understandable that there are dietary restrictions for some. Thankfully, this recipe can adjust to your personal needs. For example, if you are a vegan, then you can omit egg wash. If you have a gluten allergy, then do not let that stop you from enjoying this dessert. You can opt to make a gluten-free pie crust instead. The recipe that Wife Mama Foodie used had 5 cups of blueberries & blackberries and 3 cups of more blackberries, raspberries, and strawberries, however, you can create the berry medley that you prefer. Just make sure there are 8 cups of berries for the recipe.
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The pie crust will take some time, so you may want to make this the day before. You will mix the flour and salt in a big mixing bowl. Then add the shortening or butter to the flour mixture until the entire mixture is crumbly. You will then add both the sweetener and water slowly until the dough is soft and pliable. Roll out the dough and chill overnight. You will roll out the dough again after you let the chilled dough sit for about fifteen minutes. The dough that has been rolled will then be pressed into the sides and bottom of a 10x15x1-inch baking pan.
For the filling, you will cook 5 cups of the berries in a saucepan with half a cup of honey. In a small dish, mix the orange juice and cornstarch with a pinch of salt. Add this into the saucepan, turn the stove eye to medium-high, and cover the berry mixture. Allow the mixture to simmer as you stir from time to time, until the berry compote has thickened nicely. Release the juice of some of the berries by breaking them with a spoon. Take the saucepan off of the eye and stir the remaining cups of berries into the mixture. Allow the filling to cool a bit as you cut out shapes, such as stars, with your remaining dough. Pour the filling into the baking pan and place the cut out dough shapes on top of the pie. Rub the egg wash on the crust shapes. Bake the entire things at 375 degrees F for forty to fifty minutes.
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