Mixed Berry Slab Pie
Mixed Berry Slab Pie is a great dessert for summer cookouts and holiday gatherings. Fresh berries in a quick and easy Jello glaze is a surefire hit.
Servings: 16
Calories: 267kcal
Ingredients
- 2 Pie Crusts unbaked, homemade or refrigerated
- 6 ounce box strawberry Jello
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 12 ounces Sprite or water
- 1 pound fresh strawberries
- 10 ounces fresh blueberries
- 6 ounces fresh blackberries
- 8 ounces Cool Whip optional garnish
Instructions
- Preheat oven to 375°.
- Press pie crusts into a rimmed baking sheet (18 x 13 x 1). Piece it together if needed, pressing seams together, covering the bottom and up the sides about half way.
- Prick crust with a fork and bake for 12- 15 minutes or until lightly browned.
- Remove to a wire rack to cool to room temperature.
- While the crust is baking, prepare the glaze. Add Jello, sugar, cornstarch and Sprite to a saucepan. Whisk together and cook over medium heat, bringing mixture to a low boil. When glaze is thickened, remove from heat and set aside. Cool to room temperature.
- Remove the tops and slice the strawberries.
- Layer strawberries, blueberries and blackberries over the crust.
- Spoon glaze over the berries.
- Refrigerate until glaze is set, about 4 hours or overnight.
- Garnish with cool whip if desired.
- Slice and serve.
Notes
TIP FOR WASHING BERRIES: Add berries to a large bowl and top with 3 cups cold water. Add 2 tablespoons of vinegar and soak for 5 - 10 minutes. Rinse well and dry on paper towels.
Storage: Store pie covered with plastic wrap or foil in the refrigerator up to 3 days.
Variations: Any combination of fresh berries will work in this recipe. Frozen berries are not recommended.
Jello: Use any flavor of Jello that you have on hand. Raspberry, cherry and peach are great options.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 107mg | Fiber: 2g | Sugar: 31g