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Easy Rustic Strawberry Blueberry Slab Pie Recipe with Star Lattice Perfect for Summer

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A simple and rustic slab pie featuring a flaky buttery crust and a sweet-tart strawberry blueberry filling, topped with a charming star lattice. Perfect for summer gatherings and easy to share.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 cup (227g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 3 cups (450g) fresh strawberries, hulled and quartered (frozen works too, thaw and drain)
  • 3 cups (450g) fresh blueberries
  • ¾ cup (150g) granulated sugar (adjust based on berry sweetness)
  • 3 tablespoons (24g) cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar (like turbinado) for sprinkling

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, sugar, and salt.
  2. Add the cold cubed butter and cut it into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits (3-5 minutes).
  3. Sprinkle 6 tablespoons of ice-cold water over the mixture, stirring gently with a fork. Add more water a tablespoon at a time until dough holds when squeezed but is not sticky.
  4. Form dough into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
  5. In a bowl, combine strawberries, blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and vanilla. Toss gently to coat evenly.
  6. On a lightly floured surface, roll out one dough disc into a rectangle about 12×16 inches. Transfer to a rimmed baking sheet, pressing gently into corners.
  7. Spread berry mixture evenly over dough, leaving a 1-inch border around edges.
  8. Roll out second dough disc and cut 1-inch wide strips. Use a star-shaped cookie cutter to cut stars from strips and arrange in a lattice pattern over berries, overlapping stars slightly.
  9. Fold edges of bottom crust over lattice and pinch gently to seal.
  10. Brush entire top with beaten egg and sprinkle coarse sugar over egg wash.
  11. Preheat oven to 375°F (190°C). Bake pie for 45-50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  12. Cool pie on a rack for at least 1 hour to set filling. Slice into squares and serve, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter and water cold for a flaky crust. Don’t overwork dough to avoid toughness. Thaw and drain frozen berries well to prevent soggy crust. Cover edges with foil if browning too fast. Save some star cutouts for decoration. Can substitute gluten-free flour and vegan butter for dietary needs. Alternative lattices or shapes can be used if star cutter is unavailable.

Nutrition

Keywords: strawberry pie, blueberry pie, slab pie, summer dessert, rustic pie, star lattice pie, easy pie recipe, berry pie, homemade pie

Find it online: https://blingbite.com/easy-rustic-strawberry-blueberry-slab-pie-recipe-with-star-lattice-perfect-for-summer/