Mixed Berry Slab Pie

Stuffed to the brim with bright summer berries, this stars-and-stripes inspired slab pie is the perfect end to a summer day.

Directions:

CRUST

1. Place flour, sugar and salt into a large bowl. Add cold butter and toss to coat. Using your hands, combine the butter into the flour mixture.
2. Combine ice, water and vinegar in a bowl. Sprinkle a few tablespoons of water into the flour mix, and mix in well. Continue adding water until you have a dough that holds together well, but isn’t too wet.
3. Form into a rectangle, and wrap in plastic wrap. Repeat the process so you have two rectangles of dough.
4. Chill overnight.

ASSEMBLY

1. On a lightly floured surface, roll out one rectangle of dough to slightly larger than a quarter sheet pan. Transfer to a quarter sheet pan (9 x 13), leaving excess overhanging. Chill briefly.
2. Roll out the second piece of pie dough, and cut strips slightly longer than the pan. Cut star shapes from the remaining dough - you can re-roll scraps. Place on a parchment lined sheet pan and chill briefly.
3. Place blueberries, blackberries and strawberries in a bowl. Add the corn starch and sugar, and mix, squishing some berries with your hands to help combine.
4. Transfer the filling into the sheet pan. Trim edges. Arrange the strips on top, then trim excess. Top with stars. Chill for 30 min.
5. Preheat the oven to 425°f. Brush the pie with egg wash and sprinkle with raw sugar. Place on a sheet pan.
6. Bake for 20 min, then reduce to 375°f and bake for 45-50 min until the crust is golden and the filling is bubbly.
7. Allow to cool before serving with ice cream.

Recipe and image courtesy of @cloudykitchen.