Mixed Berry Sheet Pan Pie

Mixed Berry Sheet Pan Pie
14
1 Review
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. 
60 min
Prep Time
2:30
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
orange zest
1 cup
sugar
1/2 cup
cornstarch

Topping

1
large Land O Lakes® Egg, beaten
Sanding sugar
 
Vanilla ice cream, if desired

Directions

  1. Heat oven to 400°F.
  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. 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. 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. 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. 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. 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. Serve with vanilla ice cream, if desired.

Recipe Tips

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

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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

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