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Mixed Berry Sheet Pan Pie

Mixed Berry Sheet Pan Pie

Fresh berries and frozen cranberries with a hint of orange zest all baked in a sheet pan. The perfect slab pie for a crowd and crust lovers. 


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60 min
Prep Time
02 hrs 30 min
Total Time
24
servings

Ingredients

Crust

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

2 cups cold Land O Lakes® Butter, cut into chunks

18 to 20 tablespoons cold water, divided

Filling

2 cups fresh or frozen cranberries, thawed and drained, if using frozen

16 ounces (2 cups) fresh strawberries, hulled, sliced

6 ounces (1 1/2 cups) fresh blackberries

6 ounces (1 1/2 cups) fresh blueberries

6 ounces (1 cup) fresh raspberries

2 teaspoons freshly grated orange zest

1 cup sugar

1/2 cup cornstarch

Topping

1 large Land O Lakes® Egg, beaten

Sanding sugar

 

Vanilla ice cream, if desired

 

 *Substitute 6 cups frozen berries mix for fresh fruit.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine 2 1/2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt in large bowl. Cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 9 tablespoons or enough water with fork just until flour is moistened.

  3. STEP 3

    Roll out dough on lightly floured surface into 19x14-inch rectangle. Place onto bottom of ungreased 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate.

  4. STEP 4

    Place fruit and orange zest in medium bowl. Stir together sugar and cornstarch in small bowl. Add sugar mixture to berries; toss to coat. Set aside.

  5. STEP 5

    Combine remaining 2 1/2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt in large bowl. Cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 9 tablespoons or enough water with fork just until flour is moistened. Roll dough into 17x12-inch rectangle. Cut rectangle into 12 (1 1/2-inch-thick) diagonal strips with sharp knife or pastry wheel.

  6. STEP 6

    Pour filling into refrigerated crust. Place 6 strips diagonally across filling in pie pan, 1 inch apart (use every other strip for the right length). Place remaining 6 strips at right angles, 1 inch apart, to strips already in place to create lattice. Trim strips.

  7. STEP 7

    Fold trimmed edge of bottom crust over strips, building up an edge. Seal, crimp or flute edge. Brush strips with beaten egg; sprinkle with sugar. Bake 38-42 minutes or until crust is browned and filling is bubbly. Let cool slightly before serving.

  8. STEP 8

    Serve with vanilla ice cream, if desired.

Tip #1

Use parchment paper to draw rectangle for a guide while rolling out crust. 

Nutrition (1 serving)

310 Calories
16 Fat (g)
50 Cholesterol (mg)
230 Sodium (mg)
38 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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