Pie is for summertime, too, especially this triple berry treat - The Dallas Morning News

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This slab pie made with three kinds of berries is a perfect summer treat.

Similar to a classic round pie, a slab pie is made to feed more people, and it’s super easy to serve. Start the slab pie with a flaky homemade pie dough made in a food processor.

A festive red, white and blue Triple Berry Filling makes a sweet and juicy combination baked in between two layers of buttery crust. Strawberries, blueberries and blackberries tossed together with sugar, lemon juice and zest, cornstarch and cubed butter turns thick and jam-like after baking.

If you’re serving this on Independence Day, use a star-shaped cookie cutter to cut stars from the pie dough that is placed over the berry filling. This technique can be used for any holiday or any design.

Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.

Triple Berry Slab Pie(Kristen Massad)

Triple Berry Slab Pie

5 cups all purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

2 cups plus 2 tablespoons butter, chilled and cubed (divided use)

1/4 to 1/2 cup ice cold water

1 egg

Triple Berry Filling (recipe follows)

Place flour, sugar and salt into the bowl of a food processor and pulse to combine.

Slowly add 2 cups of chilled butter to the flour mixture and pulse in between each addition until pea-sized lumps form.Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball.

Remove the dough from the food processor and place on a floured surface. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed).

Divide the dough in half and wrap each piece with plastic wrap and refrigerate for 30 minutes before using.

Heat oven to 375 F and set out a 9x13 baking sheet (quarter sheet pan).

Roll out half of the dough on a lightly floured surface into a 12x15-inch rectangle about 1/8-inch thick and transfer onto the baking sheet.

Press the dough onto the pan and into the edges to create a flat surface, and trim the excess dough hanging off the edge of the pan.

Pour the Triple Berry Filling into the pan and spread evenly to cover the dough.

Sprinkle 2 tablespoons of cubed unsalted butter over the fruit filling and press into the fruit.

Roll out the remaining ball of dough onto a lightly floured surface into a 12x15-inch rectangle and lay it to cover the berry filling.

Trim the excess dough from the edge of the pan and crimp the dough perimeter of the slab pie to seal the dough.

Using a small star cookie cutter, cut stars from the top of the slab pie to create a festive design, and place the cutout stars on top of the pie.

In a small bowl, whisk egg with 1 teaspoon water. Using a pastry brush, brush the egg wash over the top of the pie dough.

Bake the slab pie for 45-50 minutes or until the top is golden brown and the filling is bubbling. Remove from the oven and allow it to sit at room temperature for 10-15 minutes so the filling can set.

Triple Berry Filling: Combine 7 cups berries (sliced strawberries, blueberries and blackberries), 3/4 cup granulated sugar, 4 tablespoons cornstarch, 1 tablespoon lemon juice and zest of 1 lemon. Toss to fully combine.

Triple Berry Slab Pie(Kristen Massad)

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