This mixed berry sheet pan pie is filled with juicy berries and baked in a flaky homemade crust with a golden lattice topping. Easy to slice and perfect for feeding a crowd!
Love my razzleberry pie? This sheet pan pie gives you that same juicy berry filling in an easy slab pie that’s perfect for feeding a crowd.
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Key Takeaways: Mixed Berry Sheet Pan Pie
- Made for a crowd: Baking pie in a sheet pan makes it easy to slice and serve for parties, potlucks and holidays.
- Loaded with mixed berries: Strawberries, blueberries, raspberries and blackberries give the filling plenty of sweet-tart berry flavor.
- Homemade flaky crust: A buttery homemade crust holds up well under the juicy berry filling and bakes up golden and crisp.
- Beautiful but practical: The lattice top gives it that classic pie look, while the slab pie shape makes serving much easier than a traditional round pie.
Why I Love This Recipe
I think we can all agree that a homemade berry pie makes any occasion feel special! This sheet pan pie has everything I love about a traditional pie, but it’s so much easier to serve a crowd. Just slice it into squares and serve with a scoop of vanilla ice cream or homemade whipped cream!
Made with frozen berries, this mixed berry slab pie is easy to enjoy year-round. It’s a fun alternative to my blackberry cobbler, with a golden lattice crust that looks impressive but is surprisingly simple to make.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Flour, butter and shortening: Gives you a crust that’s buttery, flaky, and sturdy enough to hold the filling. Keep the butter and shortening very cold. The method is the same one I use in my easy pie crust recipe, just doubled for a sheet pan.
- Frozen mixed berries: A mix of strawberries, blueberries, raspberries, and blackberries gives the filling a sweet-tart balance. There’s no need to thaw them first.
- Cornstarch, sugar and salt: Cornstarch thickens the juices the berries release as they bake so the filling sets up. Granulated sugar sweetens the crust and filling, and sparkling sugar gives the lattice a pretty, crunchy finish. A pinch of salt rounds out the flavors.
- White vinegar and ice water: The vinegar helps keep the dough tender, and the cold water keeps the fats from melting, which is the key to a flaky crust.
- Egg: Brushing the lattice with a beaten egg wash gives it a golden, glossy finish. If weaving a lattice is new to you, my lattice pie crust tutorial shows it step by step.
Variations
This mixed berry sheet pan pie is easy to customize with different toppings and fillings!
- Try a crumble topping. Skip the lattice crust and use my buttery crumble topping instead, similar to my mixed berry crumble pie. You’ll only need half the pie dough for the bottom crust, so freeze the rest for later.
- Change the filling. Try my cherry pie filling, homemade apple pie filling or the apple cranberry filling from my apple cranberry pie. You may need to adjust the filling amount and baking time.
- Mix up the berries. Use your favorite combination of frozen berries or stick with just two or three varieties.
How to Make Mixed Berry Sheet Pan Pie
Step 1: In a large bowl, whisk the flour, salt, and sugar. Cut in the cold, cubed butter vegetable shortening with a pastry cutter or fork until coarse crumbs form, working quickly so the butter stays cold.
Step 2: Stir in 2 tablespoons of vinegar and 1 tablespoon of ice water, then add more ice water 1 tablespoon at a time (up to 1 cup) until the dough forms and isn’t too sticky. Split in half, wrap one half in plastic, and refrigerate.
Step 3: On a floured surface, roll the other half into a 19×14-inch rectangle. Press it into the bottom and up the sides of an ungreased 15×10×1-inch baking sheet, trim the excess, and refrigerate.
Step 4: Preheat the oven to 400°F. Combine the frozen mixed berries, cornstarch, sugar, and sea salt in a medium bowl and let sit for 15-20 minutes.
Step 5: Roll the second half of the chilled dough on a floured surface into a 17×12-inch rectangle and cut it into diagonal strips with a pastry or pizza cutter. Pour the filling into the chilled crust and weave the strips into a lattice.
Step 6: Trim and crimp the edges with a fork, brush with beaten egg, and sprinkle with sparkling sugar. Bake for 40 minutes until browned and bubbly. Cool slightly before slicing. Enjoy with a scoop of vanilla ice cream!
Recipe Tips
- Keep everything cold. Cold butter, shortening, and ice water make a flakier crust. If the dough gets soft while you work, chill it for a few minutes. This includes chilling the bottom crust!
- Use the right pan. A 15×10×1-inch rimmed baking sheet is best. A larger pan will make the crust and filling thinner and change the baking time.
- Don’t skip the cornstarch. Frozen berries release a lot of juice, and the cornstarch is what thickens it.
- Look for bubbling. Golden crust isn’t enough. The filling should be bubbling so the cornstarch has time to thicken.
- Catch drips. Set the pan on a larger baking sheet or a layer of foil on the rack below in case the filling bubbles over.
Sheet Pan Pie Recipe FAQs
Yes! Refrigerated pie dough is a great shortcut. Because this pie uses a 15×10-inch pan plus a lattice, you’ll need more than one box. Plan on about 4 to 5 crusts. Unroll them, press the seams together with a little water, and roll to fit. For the lattice, cut strips from one or two pieced-together rounds.
The dough is probably either too cold or too dry. If it’s straight from the fridge, let it sit at room temperature for 5 to 10 minutes before rolling. If it still cracks, work in a few drops of ice water. Avoid adding too much flour to your counter because this can dry the dough out.
Use the full amount of cornstarch, keep the bottom crust chilled until you fill it, and bake the pie until the filling is truly bubbling. Also, baking on a lower oven rack helps the bottom crisp up. Let it cool first before slicing!
Frozen berries release a lot of liquid. A runny filling usually means the pie needed more time in the oven for the cornstarch to activate, or it wasn’t cooled long enough. Bake until the filling is bubbling, then let it cool until the juices thicken.
More pie recipes to try include pumpkin pie, banana cream pie recipe and s’mores pie.
Mixed Berry Sheet Pan Pie
Ingredients
CRUSTS:
- 5 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 4 Tablespoons granulated sugar
- 1 cup unsalted butter , chilled and cubed
- 1 cup vegetable shortening , chilled
- 2 Tablespoons white vinegar
- 1 cup ice water
FILLING:
- 6 cups frozen mixed berries , I used a berry medley with strawberries, blackberries, blueberries, and raspberries
- ½ cup cornstarch
- 1 ½ cups granulated sugar
- ¾ teaspoon fine sea salt
TOPPING:
- 1 large egg , beaten
- Sparkling sugar or sanding sugar
FOR SERVING: Ice cream, if desired
Instructions
Bottom crust:
- Mix dry Ingredients and butter: In a large bowl, whisk together 5 1/2 cups of flour, 1 teaspoon fine sea salt, and 4 Tablespoons granulated sugar. Add 1 cup cubed butter and 1 cup vegetable shortening and cut it in with a pastry cutter or large fork until it forms coarse crumbs. You'll want to work fast so the butter doesn't have time to warm up.
- Add water: In a cup, add some water and ice cubes. Stir and let sit for a few minutes. Measure 1 cup of ice-cold water to use. Add 2 Tablespoons white vinegar and 1 Tablespoon ice water to the flour mixture and stir in with a wooden spoon. Continue to add 1 Tablespoon water at a time (up to 1 cup) until the dough is formed and isn't overly sticky. I use 15-16 Tablespoons. If it feels too dry, dip your fingers in the ice water and mix with your hands. If it feels too sticky, sprinkle a little more flour and mix with your hands.
- Refrigerate dough: Split dough in half, shape one half into a ball. Wrap in plastic wrap and refrigerate.
- Roll out dough: On a floured surface, roll out the dough into a 19×14 inch rectangle. Place onto the bottom of an ungreased 15x10x1 inch baking sheet. Gently press the dough against the bottom and up the sides of the pan. Trim off any excess dough and place the crust in the refrigerator.
Filling:
- Make filling: Combine the frozen mixed berries, corn starch, granulated sugar, and fine sea salt in a medium-sized mixing bowl. Allow to sit for 15-20 minutes will you prepare the top crust.
- Preheat oven: Preheat oven to 400°F.
Top crust:
- Roll dough: Remove the second half of dough from the fridge. Roll out the dough on a floured surface into a 17×12 inch rectangle. Cut the rectangle into diagonal strips with a pastry or pizza cutter.
To Assemble:
- Top crust with berries: Pour the prepared berry filling into the bottom crust that has been refrigerated. Create a lattice crust with the strips of dough prepared for the top by weaving them over and under each other across the filled pie. Trim the edges, then seal and crimp the edges with a fork. Brush the top crust with the beaten egg and sprinkle with sparkling sugar.
- Bake: Bake for 40 minutes or until the crust is browned and the filling if bubbly. Cool slightly before serving.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
