This Chocolate Triple-Berry Pie Is Straight Out Of A Baking Fantasy!

This Chocolate Triple-Berry Pie Is Straight Out Of A Baking Fantasy!

Who doesn’t love a homemade pie, especially in the summertime? This Chocolate Triple-Berry Slab Pie is so good, you’ll wonder how you never had it in your life before!

For the Filling

  • 3 pounds mixed fresh berries (larger berries halved or quartered)
  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 1.5 cups chocolate chips

For the crust

  • 8 cups flour
  • 1 cup sugar
  • 2 tsp. kosher or sea salt
  • 1 lb. cold unsalted butter, cut into 1/2-inch pieces
  • 3 eggs
  • ½ cup cold water
  • Heavy cream or egg wash
  • Confectioners’ sugar




What You’ll Do:

Preheat your oven to 400 degrees Fahrenheit. Butter a 13×18” pan, then set another one aside to use as a template. Next, put the berries into a large bowl. In a small bowl, whisk together the sugar and cornstarch until it’s well combined. Add the sugar mixture to the berries and toss gently. Set this aside.

In another large bowl, whisk together the flour, sugar, and salt. Add the butter into the mixture using your fingers or a pastry blender. Do this until there are no large pieces of butter. The mixture should have a crumbly texture.

In another bowl, whisk together the eggs and cold water. Create a well in the middle of your flour mixture, then pour your egg mixture into this well. Working from the center out, combine the egg and flour mixtures until the dough holds together. You can adjust as needed by adding a little extra flour or cold water if the dough is too sticky or not holding together.

Divide the dough into 2 portions. One portion should be twice as big as the other. Then, roll out the larger dough portion to an 18×22” rectangle on a floured surface. Dust the underside and the top of the dough with flour a few times while rolling out to prevent the dough from sticking.

Gently wrap the dough around the rolling pin, then unroll it over the first sheet pan. The dough should sit evenly in the pan. Dock the pastry by pressing down with your fingertips a few times, making indentations across the bottom. Then, spread the chocolate chips in an even layer over the pastry. Spread the berry mixture in another even layer on top of the chips and set aside.



Roll out the smaller dough portion to a rectangle just larger than 13×18” inches. Flip the second sheet pan upside down and gently press it into the dough, then lift the pan off. Use the impression to cut the dough to the right size. Then, gently wrap it around the rolling pin before unrolling it over the slab pie to form a top crust.

Next, fold the excess dough from the crust bottom up and around to meet the pie top, then gently pinch the crust to form the top edge.




Brush the top and the edges of the pastry with cream or egg wash. Using kitchen scissors or a knife, cut slits into the top of the slab pie, then bake for 30 to 40 minutes, or until the top is golden.



Take the pie out of the oven and let it cool. Dust with confectioners’ sugar, then simply slice and serve!



Will you be trying this delicious recipe?