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, divided
14 cup sugar, divided
1 teaspoon salt, divided
2 cups cold Land O Lakes® Butter, cut into chunks, divided
18 to 20 tablespoons cold water, divided
Filling
2 cups fresh or frozen cranberries, thawed, drained, if using frozen
16 ounces (2 cups) fresh strawberries, hulled, sliced
6 ounces (1 12 cups) fresh blackberries
6 ounces (1 12 cups) fresh blueberries
6 ounces (1 cup) fresh raspberries
2 teaspoons freshly grated orange zest
1 cup sugar
12 cup cornstarch
Topping
1 large Land O Lakes® Egg, beaten
Sanding sugar
Vanilla ice cream, if desired
How to make
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STEP 1
Heat oven to 400°F.
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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.
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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.
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STEP 4
Place fruit and orange zest in medium bowl. Stir together 1 cup sugar and cornstarch in small bowl. Add sugar mixture to berries; toss to coat. Set aside.
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STEP 5
Combine remaining 2 1/2 cups flour, 2 tablespoons sugar and 1/2 teaspoon salt in large bowl. Cut in 1 remaining 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.
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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.
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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.
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STEP 8
Serve with vanilla ice cream, if desired.
Tip #1
Use parchment paper to draw rectangle for a guide while rolling out crust.
310 Calories
16 Fat (g)
50 Cholesterol (mg)
230 Sodium (mg)
38 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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