Mixed Berry Sheet Pan Pie
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. 

24
servings
60 min
PREP TIME
02 hrs 30 min
TOTAL TIME

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 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 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 the 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

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

Reviews

Explore reviews from
our online community

  January 30, 2017

This was very good! I think the cranberries made it alittle bitter. I suggest only doing 1 cup. But overall very impressed!

— says Dustin
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