Preparation info

  • Difficulty


  • Makes


    ( 13-by-18 inch / 32.5-by-45 cm ) Pie

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This is a massive slab pie, which will easily serve a small army—or a few ravenous teenagers. Consider it a community pie, where everyone can contribute berries for the baking or come help you eat. Either way, it’s the easiest way to feed a lot of folks a great slice of pie from one hearty baking dish. Everyone will be swooning over the size, the flavor, and all the chocolate in each slice.

At first it may seem intimidating to roll the dough so large and transfer it to the pans, but this dough handles quite easily, and if you happen to break it, you can patch it with dough scraps. If you have fewer people to feed, you can always halve the recipe and use a smaller pan, but there are always neighbors who will take leftovers, so we encourage you to give the full recipe a shot!

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For the Filling

  • 3 pounds (1.4kg) mixed fresh berries, larger berries halved or quartered
  • 1 cup (200g) sugar
  • 3 tablespoons cornstarch
  • 1 ½ cups (250g) chocolate chips

For the Crust

  • 8 cups (1kg) flour
  • 1 cup (200g) sugar
  • 2 teaspoons kosher or sea salt
  • 1 pound (455g) cold unsalted butter, cut into ½-inch (12-mm) pieces
  • 3 eggs
  • ½ cup (120ml) cold water
  • Heavy cream, for brushing the crust
  • Confectioners’ sugar, for dusting (optional)



  1. Preheat the oven to 400°F (205°C). Butter one 13-by-18-inch (33- by-46-cm) sheet pan. Set aside another to use as a template.
  2. Start the filling: Put the berries in a large bowl. In a small bowl, whisk together the sugar and cornstarch until well combined. Add the sugar mixture to the berries and gently toss. Set aside.
  3. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Pinching with your fingers or using a pastry blender, incorporate the butter into the mixture until no large pieces of butter remain and the mixture has a crumbly texture.
  4. In a separate bowl, whisk the eggs with the cold water. Make a well in the middle of the flour mixture, then pour the egg mixture into the well. Working from the center out, combine the egg and flour mixtures until the dough holds together. If necessary, adjust by adding a little additional flour or cold water if the dough is too sticky or not holding together.
  5. Divide the dough into two portions, one twice the size of the other.
  6. On a large floured surface, roll out the larger portion of dough to an 18-by-22-inch (45-by-55-cm) rectangle (we usually roll it out slightly larger, then trim the edges straight to the correct dimensions). Dust the underside and the top of the dough with flour a few times while rolling out to keep the dough from sticking.
  7. Gently wrap the dough around the rolling pin, then unroll it over the first sheet pan. Adjust the dough so it sits evenly in the sheet pan. Dock the pastry by pressing down with your fingertips several times, making indentations across the bottom of the pastry. Spread the chocolate chips in an even layer over the pastry. Spread the berry mixture in an even layer on top of the chips. Set aside.
  8. Roll out the smaller dough portion to a rectangle just larger than 13 by 18 inches (32.5 by 45cm). Flip the second sheet pan upside down and gently press it into the dough, then lift the pan off. Use the impression to cut the dough to size. Gently wrap it around the rolling pin, then unroll it over the slab pie to form a top crust.
  9. Fold excess dough from the crust bottom up and around to meet the pie top and gently pinch the crust to form the top edge. Brush the top and the edges of the pastry with cream. Using kitchen scissors or a knife, cut slits into the top of the slab pie.
  10. Bake for 30 to 40 minutes, or until the top is golden. Remove the pie from the oven and allow to cool. Dust with confectioners’ sugar (if desired), slice, and serve.